The Best Coleslaw Recipe
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This Coleslaw recipe is one I’ve been making pretty much forever! It’s quick and easy and my whole family loves it!
It’s the perfect side dish to pile on your plate if you’re making ribs or fish and chips and it’s amazing stacked on top of our favorite Slow Cooker Pulled Pork Sandwiches!
Coleslaw is one of those recipes you really can’t go wrong with, everyone seems to love it!
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How to Make The Best Coleslaw Recipe
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A good homemade coleslaw recipe is essential in every kitchen!
While I sometimes throw in extras to create new dishes like Creamy Apple Slaw, I also love a totally basic coleslaw recipe too. Nothing fancy, just the traditional coleslaw flavors we know and love!
This easy coleslaw is delicious and the perfect side for any barbecue or picnic. We’ve all enjoyed slaw as a side dish, but it’s also fantastic on sandwiches like pulled pork or burgers! Get creative with it, it goes with literally everything from fish and chips to inside a clubhouse sandwich!
How to make Coleslaw
Coleslaw starts with cabbage and carrots. I use both purple or red cabbage and green cabbage in this recipe because it really makes it pretty. If you only have one type of cabbage or the other, that will work just fine too!
I use a mandolin to thinly shred the cabbage and make this recipe a breeze (not to mention I use my mandolin for a million other things in the kitchen). If you’d prefer, you can buy pre-shredded cabbage, it makes this dish easy and quick. I do find chopping my own cabbage gives the slaw a better texture!
What is in Coleslaw Dressing?
There are two types of dressing, this recipe uses mayonnaise as a base for a great creamy slaw (my favorite kind). You can also have a vinaigrette based dressing.
For a vinaigrette dressing you’ll need no mayo but you’ll add in vinegar! Either one is delicious and you’ll want to make sure you don’t skip the celery seed, it really adds a lot of flavor to this dish.
How to make Coleslaw Dressing
My creamy coleslaw dressing recipe is below in the printable recipe.
To swap the dressing out for a vinaigrette combine the following:
Vinegar Coleslaw
- 3 tablespoons apple cider vinegar
- 4 tablespoons canola oil
- 3 tablespoons white sugar
- 1/2 teaspoon dijon mustard
- 1/4 celery seeds
- salt & pepper to taste
The dressing for this homemade coleslaw can be made up to 3 days ahead of time and tossed with the slaw the day of serving. I find that leaving it to refrigerate about an hour before serving allows the flavors to blend and gives the best results!
If you have any leftovers, they can be refrigerated for up to two days.
- 3 cups finely shredded green cabbage
- 2 cups finely shredded purple cabbage
- 1 cup shredded carrot
- 1/2 cup mayonnaise/dressing (I use Helmann's light)
- ¼ cup plain greek yogurt (or regular yogurt)
- 1 tablespoon white vinegar
- 1/2 tablespoon cider vinegar
- 2 teaspoons sugar
- ½ teaspoon celery seeds
- salt & pepper to taste
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Combine all dressing ingredients in a bowl.
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Toss with cabbage & carrots. Refrigerate at least 1 hour before serving to allow flavors to blend.
(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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Holly
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
I like to put tarragon vinager
Everyone needs a good coleslaw recipe and this looks delicious. I’m not a big fan of coleslaw, but the hubster loves it. I need to surprise him with this soon! ;-)
The surprise ingredient for me was celery seed! Fabulous simple recipe, pinned and ready for those next pulled pork sandwiches. Thank you!