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Homemade Coleslaw


  • Author: Camila Rose
  • Total Time: 15 minutes
  • Yield: 6
  • Diet: Gluten Free

Description

This creamy, tangy, and crunchy homemade coleslaw is a must-have side dish for BBQs, sandwiches, fried chicken, and beyond. Made with fresh green cabbage, shredded carrots, and a perfectly balanced dressing, it’s the ultimate make-ahead recipe that gets better as it sits. Whether you’re tossing it into a pulled pork sandwich or serving it alongside grilled meats, this coleslaw adds coolness, crunch, and a refreshing contrast to rich or spicy foods. Plus, it’s gluten-free and easy to adapt with healthier substitutions. Once you try it homemade, you’ll never go back to the store-bought version again!


Ingredients

  • 6 cups shredded green cabbage (about 1 small head)
  • 1 cup shredded carrots (2 medium carrots)
  • 1/2 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon sugar (or honey)
  • 1/2 teaspoon celery seed (optional)
  • Salt and pepper to taste


Instructions

  • Shred cabbage and carrots and place in a large mixing bowl.
  • In a smaller bowl, whisk together mayo, vinegar, mustard, sugar, and celery seed.
  • Pour dressing over cabbage mixture and toss to coat evenly.
  • Season with salt and pepper to taste.
  • Cover and refrigerate for at least 30 minutes before serving for best flavor.

Notes

  • For a lighter version, swap half the mayo with Greek yogurt.
  • If you want extra crunch, salt and rinse cabbage before dressing.
  • Add a touch of lemon juice for extra brightness.
  • Customize with red cabbage, scallions, or fresh herbs for variation.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Side Dish
  • Method: No Cook
  • Cuisine: American