Homemade Coleslaw

This is the best Homemade Coleslaw recipe you’ll find on the internet. Because it’s made with crisp green and purple cabbage and crunchy carrots, it’s not only colorful, it’s texturally enticing. The homemade mayo-based dressing is aromatic and creamy, with a smidge of sweetness from all-natural honey. This is definitely going to be your new favorite coleslaw recipe.

What is Coleslaw?

Coleslaw is a dish from the Netherlands. In Dutch, koolsla, where we get the name coleslaw, means “salad of cabbage” or “cabbage salad.” That’s exactly what it is, too. Coleslaw is a salad consisting of shredded or chopped cabbage tossed in a creamy mayonnaise dressing. Not all coleslaws contain mayonnaise, but that is the most common way to prepare it here in the States. 

Coleslaw is a popular dish in the Southern states as its commonly served with Soul Food dishes like pulled pork, fried catfish, and grilled meats.  

What do I need to make this Homemade Coleslaw recipe?

This recipe requires green and purple cabbage, carrot, mayonnaise, honey, garlic, celery salt, pepper, apple cider vinegar, celery, and onion. 

I use an immersion blender to create the base of the mayonnaise dressing. You can use a blender or food processor if that’s what you have. 

Can I make this homemade coleslaw with bagged cabbage?

I make this coleslaw with shredded, not chopped, cabbage. I prefer to use a knife for this because it makes less dishes and takes less time. You can use a box grater- the side with the largest holes- or a food processor fitted with the grater attachment. You can also use a mandoline. Please use the guard or a glove, so you don’t cut yourself. 

The key to a good coleslaw is to ensure the cabbage is shredded or cut in 1/8-inch thick ribbons. Any thicker than 1/8-inch, and the texture is just off. If you shred it too thin, it will grow soggy quickly. 

I use half of a small head of green cabbage and 1/4 head of the purple for this recipe. After cutting the head of cabbage in half, cut it into quarters. Cut each quarter into 1/8-inch thick ribbons across its width. The reason I use less purple is because I want my coleslaw to remain fairly neutral in color and not red or purple.

You can make coleslaw with bagged cabbage for convenience’s sake. Buy two 8-ounce bags for this recipe. I don’t care for the bagged stuff because it’s more expensive, and they usually shred it too thin or too thick, but it works in a pinch. 

How do I make homemade dressing for coleslaw?

One of the prominent flavors of coleslaw is celery. Many people don’t know that those little flecks of brown or black are celery seeds. I don’t care for too many seeds in my dressing, so I process celery stalks with onion and garlic. Using white onion in this recipe gives it a more aromatic flavor, which I love. You can replace it with yellow onion, shallot, or green onion if you’re not a huge fan of onion flavor. The garlic is also optional, but who hates garlic??

Add the aromatics to the bowl, along with the apple cider vinegar, celery salt, pepper, and honey.

Coleslaw should have an element of sweetness to its dressing. Most coleslaw dressings contain sugar to give it sweetness. I prefer all-natural honey as it gives sweetness and a floral flavor. Another way to add sweetness to coleslaw is to add a shredded green apple to the cabbage mixture. Yep! That apple can replace the sugar in coleslaw while also giving it texture. 

Is all Coleslaw made with mayonnaise?

Use an immersion blender to blend the aromatics until smooth. If you have a mini food processor attachment, that’s the best way to do this. The first time I made this recipe, I did it without mine and ended up splattering myself with celery and onion. 

Once the aromatic mixture is smooth, use a rubber spatula or spoon to stir in the mayonnaise. 

Not all coleslaws are made with mayonnaise. A few are made with vinegar or citrus-based dressings instead. Those are more conducive to outdoor eating, but even mayo-based slaws can be eaten safely at your BBQs. Just nestle the bowl in a larger dish filled with ice water to keep it safe. 

Can I replace the mayo in coleslaw with Miracle Whip?

*shudders*

You can replace the mayonnaise in coleslaw with Miracle Whip. Keep in mind that because Miracle Whip is a salad dressing, the finished result will taste tangier. 

Stir the mayonnaise into the dressing until it’s smooth and the consistency is like a thick cream sauce. You can add more mayonnaise until it is the proper consistency if yours is a little runny.

How far ahead can I make the dressing?

You can make coleslaw dressing a week ahead and store it in a jar or container in the fridge. 

Be sure to shake or stir the dressing before tossing the in cabbage as the liquid will separate. 

Do I have to use two kinds of cabbage in this recipe?

Once the dressing is smooth, add it to the bowl with green and purple (AKA red) cabbages and the carrot. Use a rubber spatula or spoon to fold the veggies into the dressing. 

I like to use both green and purple cabbage for my coleslaw to give it color. You can use green cabbage alone, but I don’t recommend using only purple cabbage. Using purple cabbage to make this recipe results in a murky red coleslaw, which is not appealing. 

Some other cabbages that can be used in coleslaw are Napa, Savoy, or January King, if you can find it. January King is a green and purple cabbage, so it kills two birds with one stone. 

How long do I need to let the Coleslaw sit after mixing?

After mixing the coleslaw, allow it to rest for at least 10 minutes before serving. This gives the dressing time to penetrate the cabbage and the flavors to marry. 

When you’re ready to serve the coleslaw, stir it well, then portion it into ramekins. If you find that your coleslaw is a little runny, use a pair of tongs or a slotted spoon to serve it. 

What do I serve with this Homemade Coleslaw?

Coleslaw goes well with grilled or smoked meats, as well as fried fish or chicken. Here are some of my tried and true entrees to serve with this homemade coleslaw:

• This Air Fried Southern Catfish recipe is a must at least once in your life. 
• Try it with this Coffee-Rubbed Smoked Beef Brisket.
• For a unique combo, serve this coleslaw alongside these Chuletas Fritas (Puerto Rican Fried Pork Chops).

How long can I store coleslaw in the fridge?

You can store this homemade coleslaw in a covered container in the refrigerator for 3 days. After that, it will start to grow soggy and lose its crunchy texture.

It won’t last that long, though. 

Can I freeze it?

Don’t freeze coleslaw because the mayonnaise dressing will become too runny, and the cabbage will lose its texture. This is a quick recipe that you can whip up in a few minutes, so freezing isn’t necessary.

I do hope you’ll give this Homemade Coleslaw recipe a go. It’s a staple side dish now that we’re in the thick of BBQ season. Don’t forget to pin this recipe to your sides board for easy reference later.

Homemade Coleslaw

Marta Rivera at Sense & Edibility

5 from 24 votes

This crunchy, flavorful coleslaw recipe compliments grilled meats and poultry, as well as fried fish or chicken.

Servings: 10 servings

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Prep Time 15 minutes mins

resting time 10 minutes mins

Equipment

• immersion or standard blender

Ingredients

  

1x2x3x

• 1/4 medium (1/2 cup or 63 grams) white onion peeled and roughly chopped
• 1 stalk (1/2 cup or 45 grams) celery chopped
• 2 cloves garlic peeled
• 3 tablespoons (45 milliliters) apple cider vinegar
• 1 tablespoon (15 milliliters) honey
• 1 teaspoon (4 grams) celery salt
• 1/8 teaspoon (a pinch) black pepper
• 1 3/4 cups (300 grams) mayonnaise
• 1/2 small head (4 cups or 290 grams) green cabbage shredded 1/8-inch thick
• 1/4 head (2 cups or 145 grams) purple cabbage shredded 1/8-inch thick
• 1 large (3/4 cup or 75 grams) carrot peeled and grated (use the large holes to grate)

Instructions 

Make the Coleslaw Dressing

• Add the onion, celery, garlic, apple cider vinegar, celery salt, pepper, and honey to a 2-quart bowl.

  Use an immersion blender or blender to puree the aromatics until smooth. The mixture should resemble smooth salsa.
• Once the aromatic mixture is smooth, use a rubber spatula or spoon to stir in the mayonnaise. 

  Stir the mayonnaise into the dressing until it's smooth and the consistency is like a thick cream sauce, adding up to 1/2-cup more mayonnaise as needed to achieve the proper consistency.

Combine the Coleslaw

• Add the shredded green and purple cabbages and grated carrot to a 4-quart (or larger) mixing bowl.

  Pour the prepared dressing over the vegetables in the bowl and use a rubber spatula or spoon to fold the veggies into the dressing. 
• After mixing the coleslaw, allow it to rest for at least 10 minutes before serving. This gives the dressing time to penetrate the cabbage and the flavors to marry. 
• When you're ready to serve the coleslaw, stir it well, then portion it into ramekins.

  If you find that your coleslaw is a little runny, use a pair of tongs or a slotted spoon to serve it.

Notes

Swaps and Substitutions:

• You can replace the white onion with yellow onion, shallot, or green onion if you're not a huge fan of onion flavor.
• Add a shredded green apple to the cabbage mixture instead of honey. 
• You can replace the mayonnaise in coleslaw with Miracle Whip.
• Replace the green and purple cabbage with just green cabbage, Napa, Savoy, or January King cabbage.
• You can use bagged shredded cabbage for convenience's sake. Buy two 8-ounce bags for this recipe.

Tips and Techniques:

• You can add more mayonnaise to the dressing until it is the proper consistency if yours is a little runny.
• You can make coleslaw dressing a week ahead and store it in a jar or container in the fridge. Shake or stir just before using.
  Be sure to shake or stir the dressing before tossing the in cabbage as the liquid will separate. 
• The key to a good coleslaw is to ensure the cabbage is shredded or cut in 1/8-inch thick ribbons. Any thicker than 1/8-inch, and the texture is just off. If you shred it too thin, it will grow soggy quickly.
• I don't recommend using only purple cabbage. Using purple cabbage to make this recipe results in a murky red coleslaw, which is not appealing.

Storage Instructions:

• To store this coleslaw for serving outdoors, nestle the bowl in a larger dish filled with ice water to keep it at a safe temperature. 
• Store this homemade coleslaw in a covered container in the refrigerator for 3 days. After that, it will start to grow soggy and lose its crunchy texture.

Nutrition

Calories: 288kcalCarbohydrates: 2gProtein: 0.4gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 19gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 17mgSodium: 455mgPotassium: 16mgFiber: 0.04gSugar: 1gVitamin A: 45IUVitamin C: 0.2mgCalcium: 5mgIron: 0.1mg

Course Side Dish

Cuisine European, Soul Food, Southern

Keyword cabbage, salad

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