Seriously Good Homemade Coleslaw

How to make my favorite homemade coleslaw recipe with the most delicious creamy dressing. This coleslaw is quick and easy to make, and it is even easy to make in advance.

Watch the Video

Coleslaw Recipe Video

My favorite coleslaw recipe features crispy, crunchy cabbage, and a simple homemade dressing. This easy slaw is perfect for pulled pork, burgers (regular or veggie), and BBQ staples like ribs or grilled chicken.

If you are looking for a mayo-free version, see our mayo-free coleslaw.

The best homemade coleslaw with red and green cabbage and a creamy coleslaw dressing.

How to Make Coleslaw

Our coleslaw combines cabbagecarrots, and parsley for color and a fresh flavor. I love using red and green cabbage (it looks so pretty), but you can use just one variety. Green, red, savoy, or Napa cabbage all work wonderfully. I’ve also used broccoli to make this recipe. See our broccoli slaw to see how I do it.

To prepare cabbage for coleslaw, remove any damaged outer leaves and cut the head into quarters. This will make it easier to slice the core at an angle. Then, create the perfect coleslaw shreds by slicing the cabbage thinly.

Cutting cabbage for coleslaw
Shredding cabbage for coleslaw

Recipe shortcut! If you’re short on time, try using a bag of pre-shredded cabbage or coleslaw mix. They usually come in 10 to 16-ounce packs, so grab one or two for this recipe.

How to Make My Favorite Coleslaw Dressing

I’ve tried many coleslaw recipes, and this is the best creamy coleslaw dressing. It’s the perfect blend of creamy, zesty, and fresh.

Mayonnaise provides our creamy base—try using homemade if you have some on hand! Then we stir in apple cider vinegar, Dijon mustard, and celery seeds. After seasoning with salt and pepper, the dressing is ready to use.

We don’t add sugar to our coleslaw dressing and think the cabbage and carrots’ natural sweetness is plenty. However, if you prefer a sweeter coleslaw dressing, feel free to add a teaspoon or two of sugar. We also take the same sugar-free approach to our pasta and potato salads!

Adding coleslaw dressing to coleslaw ingredients

How Long Does Coleslaw Last?

Coleslaw keeps well in the refrigerator for one to two days. For the best crunch, enjoy it within a day since the cabbage will soften over time.

To save time, shred the vegetables a day or two in advance and store them in a resealable bag in the fridge. The coleslaw dressing lasts for up to two weeks when stored in an airtight container in the refrigerator.

More Cabbage Recipes

Seriously Good Coleslaw

Seriously Good Homemade Coleslaw

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Our coleslaw recipe has fresh, lively flavors that wake up anything you serve it with. Unlike some of the more traditional recipes for coleslaw, we skip the sugar in our coleslaw dressing. Try this as a topping to sandwiches, served next to ultra-savory meats, like braised beef or pork. Or, mound some on top of your next hot dog or hamburger.

Sugar: We find that the cabbage and carrots are sweet enough. If you disagree, add a teaspoon or two of sugar (or honey) to the dressing before mixing with the cabbage and carrot.

Makes approximately 10 servings

Watch Us Make the Recipe

You Will Need

1 medium cabbage, about 2 pounds, outer leaves removed

3 medium carrots, peeled and shredded

1/2 cup loosely packed fresh parsley leaves, coarsely chopped

1 cup (225g) mayonnaise, try homemade mayonnaise

2 tablespoons apple cider vinegar

2 tablespoons Dijon mustard or coarse ground mustard

1 teaspoon celery seeds

1/4 teaspoon fine sea salt

1/4 teaspoon fresh ground black pepper

1 to 2 teaspoons sugar or honey, optional, add for a sweeter coleslaw

Directions

    1Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).

    2Add the shredded carrot and parsley to the cabbage and toss to mix.

    3In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning, then adjust as desired. If the dressing tastes too tart and you prefer a sweeter coleslaw, stir in the optional sugar.

    4Pour two-thirds of the dressing over the cabbage and carrot, then mix well. (Clean hands are the quickest tool).

    5If the coleslaw seems dry, add a little more of the dressing. Eat immediately or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage softens.

Adam and Joanne's Tips

  • Cabbage: Use green, red, savoy, or Napa cabbage. For a multi-colored or multi-textured coleslaw, use a combination of two varieties.
  • Store-bought bagged coleslaw mix: You can buy pre-shredded cabbage or coleslaw mix. 1 large (16-ounce) bag should do the trick.
  • Make ahead: Shred veggies a day or two in advance and keep them in a resealable bag in the fridge. Make the dressing up to 2 weeks in advance. Combine the cabbage, carrots, and dressing the night before or the day of serving.
  • Leftover dressing: This can be used as a spread for sandwiches, dip for vegetables, served alongside the coleslaw, or with grilled or roasted vegetables, chicken, or meats.
  • The nutrition facts provided below are estimates. We have omitted salt and sugar.
Nutrition Per Serving Calories 183 / Protein 2 g / Carbohydrate 7 g / Dietary Fiber 3 g / Total Sugars 4 g / Total Fat 17 g / Saturated Fat 3 g / Cholesterol 9 mg
AUTHOR:  Adam and Joanne Gallagher
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227 comments… Leave a Review
  • Ellen March 12, 2024, 4:02 pm

    Excellent! I made your recipe today. I only had the red cabbage and mustard powder instead of dijon– but I had everything else. I don’t add sweetener. I make my own vegan mayo, so I used that. I had two small radishes, and decided to grate them in. I have always used onions, but I am liking it more without. This is the best coleslaw I ever made, and it will be a staple. Thank You!

    Reply
    • Adam March 12, 2024, 4:54 pm

      Love your personal changes and we are thrilled you loved it 🙂

      Reply
  • Diane Stacy March 3, 2024, 8:31 pm

    I loved the coleslaw and it was a big hit at a family gathering, even though my husband added a bit more sugar to his portion. I do have a question about the nutritional values per portion. I’m watching calories and carbs and this recipes seems great, but what is considered a portion–1/2 cup maybe?

    Reply
    • Joanne March 27, 2024, 5:52 pm

      Hi Diane, The nutritional info assumes 10 servings. While I would need to make it and then measure it out again, I would imagine 1/2 cup would be close.

      Reply
  • Riley February 19, 2024, 6:50 pm

    I loved this recipe, and I think it was the most delicious recipe I’ve ever made. I also made it myself, and added a little more than the recipe called for. We printed out the recipe for more enjoyment too. P.S. no wonder it has 5 stars.

    Reply
    • Joanne February 27, 2024, 6:10 pm

      That’s wonderful, Riley. We are so happy you enjoyed the recipe.

      Reply
  • Kathy Vukasovich February 19, 2024, 12:55 pm

    Thanks for the recipe. It was waaay too sour for me . One T of vinegar would have sufficed. It needed several tsp. of sugar to balance out the flavors.

    Reply
    • Joanne February 27, 2024, 6:11 pm

      Hi Kathy, Thanks for coming back and letting us know. We don’t lean towards sweeter coleslaw, so that’s why our dressing is more punchy. I’m glad you were able to sweeten it to your tastes!

      Reply
  • Kathleen Kocar January 24, 2024, 1:57 pm

    Just wanted to say that if you are using store bought mayonnaise, you might not want to add any salt to the dressing. On my mayonnaise jar, it says that 1 T. contains 75mg of sodium, so I advise only adding salt to taste after it’s all mixed together. I never add salt to my potato salad now because the first time I made it, I followed the recipe and added the mayo and salt as listed, and it was much too salty. So, now I just let everyone add their own salt if they think it’s needed. I do love all your recipes and videos! Your instructions are very easy to follow. Keep up the good work.

    Reply
  • Ronald Etulu November 23, 2023, 11:42 am

    the recipe was good l liked it

    Reply

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