This Homemade Coleslaw Recipe is simply the best! Crunchy cabbage is combined with a creamy homemade dressing for the ultimate coleslaw – perfect as a side dish, or for topping sandwiches!
Looking for more summer sides? Try these Baked Beans with Bacon!
This Coleslaw recipe is a classic that everyone needs to have on hand!
We love eating this just as a side dish (it’s a perfect addition to a summer bbq!) or it’s also great on top of sandwiches, like a pulled pork sandwich. And while coleslaw always reminds me summer, it really is perfect all year long!
Ingredients
For the Dressing
- Mayonnaise: I have only made this with regular, full fat mayonnaise. But a low fat or even an olive oil mayo or avocado oil mayo should work just fine, as well.
- Sugar: I like my coleslaw to have a hint of sweetness.
- Mustard: Dijon mustard is my favorite, but you could also us whole grain mustard, or even a spicy mustard.
- Vinegar: I just used regular white vinegar, but another vinegar can easily be substituted. Apple cider vinegar, red wine vinegar, or even champagne vinegar would all be good substitutions.
- Poppy Seeds: This is a fun addition that adds a little crunch and visual appeal. You can always leave the poppy seeds out if you aren’t a fan.
- Celery Salt: I have been adding celery salt to my coleslaw for years. It’s that one ingredient that I think makes this coleslaw.
- Salt: I like things salty, so if you are sensitive to salt, I would leave this extra salt out, and then taste at the end and add salt if needed.
For the Salad
- Cabbage: While you could totally make this with just one kind of cabbage, I like to use a mixture of green cabbage and purple cabbage. I prefer to shred it myself, as the pre-shredded cabbage is often dried out.
- Carrots: If possible, I like to finely grate the carrots. But regular grated carrots works, too.
- Onion: You don’t need a lot of onion here, and you’ll want to make sure it is finely diced so that you don’t get big chunks of raw onion.
How to Make this Coleslaw Recipe
STEP 1: Start with a large bowl. Mix all of the dressing ingredients together. That is the mayonnaise, sugar, mustard, vinegar, poppy seeds, celery salt, and salt.
STEP 2: Add in both cabbages, the carrots, and the onion.
STEP 3: Mix everything until the vegetables are coated with the dressing. Cover, and refrigerate for 2 hours before serving.
Tips and Tricks
You can serve the coleslaw right away, but the flavor is better after 2 hours when it’s had time for the flavors to meld together.
Even though this coleslaw recipe is best after refrigerating for a bit, I still prefer it the same day it is made. You can make it the day before, but the vegetables will start to soften and the dressing may get a little watery. But it is still delicious as leftovers!
I like to add on a sprinkle of chives before serving, if I have them on hand.
More Side Dish Recipes
Pea Salad
Caprese Pasta Salad
Broccoli Salad
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Homemade Coleslaw Recipe
Ingredients
- 2/3 cup mayonnaise
- 1 tablespoon sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon white vinegar
- 1 teaspoon poppy seeds
- 1/2 teaspoon celery salt
- 1/4 teaspoon salt
- 6 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1/2 cup shredded carrot
- 2 tablespoons finely diced onion
Instructions
- In a large bowl, combine the mayonnaise, sugar, mustard, vinegar, poppy seeds, celery salt, and salt. Mix to combine.
- Add the green cabbage, red cabbage, carrot, and onion. Stir to combine.
- Chill for 2 hours before serving.
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