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Home » Recipes » Salad Recipes

Easy Homemade Coleslaw Recipe

Published: Feb 17, 2023 · Modified: May 6, 2023 by Chef Dennis Littley

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I love this homemade coleslaw recipe, the crunchy texture of the creamy coleslaw makes it my favorite anytime salad. I promise after tasting this American Classic this will be your go-to coleslaw.

coleslaw in a glass bowl


 

My Easy Coleslaw Recipe, can be made in 10- 15 minutes, and It’s the perfect side dish for all of your barbecue dishes.

I always serve it with BBQ Baby Back Ribs and my world-famous Buffalo Style Chicken Wings.

chunks of barbecue brisket topped with coleslaw and onion rings on a brioche bun

My homemade coleslaw goes great on sandwiches (or with sandwiches), and my BBQ Beef Brisket is a delicious example! It’s great with pulled pork and a topping for tacos.

Looking for a dish to bring to a summer potluck? You can’t go wrong with my cole slaw, it goes with everything!

Table of Contents:
  • Ingredients for my Coleslaw Recipe
  • How do I prepare the cabbage?
  • How to make the dressing
  • How to make my Coleslaw Recipe
  • Recipe FAQ’s
  • More Recipes You’ll Love!
  • Recipe: Best Coleslaw Recipe

Ingredients for my Coleslaw Recipe

Ingredients to make recipe

Let’s start by gathering the ingredients we need to make my Coleslaw Recipe. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”

Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

Basic Ingredients

  • green cabbage
  • carrot
  • mayonnaise
  • apple cider vinegar
  • sugar (I use raw cane sugar)
  • fresh lemon juice
  • salt and black pepper

You’ll find some recipes include celery seed or celery salt, but I’ve never enjoyed the flavor of that seasoning. If you want a more colorful coleslaw, add some shredded purple cabbage to the mixture.

How do I prepare the cabbage?

The first step is using a sharp knife carefully cut the head of the cabbage in half. Then remove the core and any of the thicker white parts of the cabbage

You can use a food processor with a shred attachment or slicing blade to cut make short work of the cabbage. If you slice the cabbage by hand or with the food processor it will still need to be chopped. How much is your decision. I like to chop it fairly small, but you can leave the pieces of cabbage up to about an inch if you like.

My favorite way to prepare the cabbage is with a box grater, making the pieces very small and tender.

How to make the dressing

See this post for more information on making my coleslaw dressing.

collage showing how to make dressing.
  • Add one cup of mayonnaise, sugar, vinegar, lemon juice, salt, and pepper to a medium bowl.
  • Combine the ingredients mixing until smooth and creamy. *Refrigerate until needed.

This mayonnaise dressing can be made with light mayonnaise, and I have seen some recipes add sour cream to the dressing, but it’s not necessary.

How to make my Coleslaw Recipe

shredded carrots added to bowl of chopped cabbage.

Add the shredded carrots to a large bowl with the chopped cabbage.

*You can use precut cabbage or coleslaw mix at your grocery store, but fresh shredded cabbage is so much better.

cabbage and carrots mixed in bowl.

Mix the carrots into the chopped cabbage.

dressing added to cabbage mixture.

Add the coleslaw dressing to the cabbage mixture.

creamy coleslaw in a glass bowl.

Mix the slaw dressing into the cabbage mixture, making sure that all of the cabbage mixture is thoroughly coated. Cover and refrigerate for at least 4 hours.

The cabbage can be a little tough, so marinating it in the slaw dressing overnight will help soften it and improve its overall flavor. The cole slaw can be made up to two days ahead of time.

After one bite, I’m sure you’ll agree this is the best coleslaw recipe, and you won’t be buying store-bought coleslaw anymore.

Store refrigerated in an airtight container or well-covered with plastic wrap for 4-5 days. It does not freeze well.

Recipe FAQ’s

Should I buy precut cabbage or coleslaw mix?

This is a personal decision. It takes all the work out of making cole slaw, but you will sacrifice a little flavor with any precut lettuce or cabbage. There are preservatives added and I can always notice the lingering flavor. But they do work well when you’re pressed for time and still a much better option than buying grocery store salads.

Do I have to let cole slaw sit before using?

The short answer is no, but it really needs time to marinate in the flavors and soften the cabbage. Letting cole slaw sit for 2-4 hours will help the flavor and texture. If you can make it the day before it will be even better.

How do I keep the dressing from getting watery?

Place the shredded cabbage in a colander, sprinkle the cabbage with a tablespoon of salt, mixing to distribute the salt. Let the salted cabbage sit for an hour or two, then rinse it with cold water to remove the salt and pat dry with paper towels. You may want to cut back on the salt in the recipe, as the cabbage will absorb some of the salt.

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shredded cabbage mixed with coleslaw dressing in a glass bowl.

Best Coleslaw Recipe

My homemade coleslaw is the perfect side dish for grilled and barbecued dishes. The crunchy texture of the creamy cole slaw makes it my favorite anytime salad.
5 from 202 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 0 minutes mins
Total Time 15 minutes mins
Course Salad, Side Dish
Cuisine American
Servings 8
Calories 246 kcal

Ingredients
 
 

  • 1 small cabbage shredded and chopped (about 6 cups)
  • 1 large carrot shredded
  • 1 cup mayonnaise
  • ⅓ cup granulated sugar
  • 2 tablespoon apple cider vinegar
  • 1 ½ teaspoon lemon juice fresh lemon juice
  • 1 teaspoon salt more or less to taste
  • ⅛ teaspoon pepper more or less to taste

Instructions
 

  • Cut the cabbage in half and remove the core from each side.
  • Using a sharp knife cut the cabbage in very thin slices, then chop the slices into small pieces. Place the prepared cabbage in a large mixing bowl.
    You can use a food processor to slice or shred the cabbage, or you can also use a box grater to shred the cabbage and carrot.
    Personally, I prefer the box grater method but my wife doesn't like it that fine.
  • In a medium bowl, combine mayonnaise, sugar, vinegar, lemon juice, salt, and pepper. Mix until smooth and creamy.
  • Pour the slaw dressing over the cabbage and carrots. Thoroughly mix to combine. Refrigerate until ready to serve.
    Cole slaw is always better after sitting for a day, make sure to mix the slaw a few times as it sits in the fridge.

Notes

  • you can buy a bag of pre-shredded cabbage, but I’m not fond of the taste that the preservative gives the cabbage.
  • you can also buy cole slaw dressing, but none will taste as good as my homemade slaw dressing.

Nutrition

Calories: 246kcalCarbohydrates: 14gProtein: 1gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 12mgSodium: 485mgPotassium: 162mgFiber: 2gSugar: 11gVitamin A: 130IUVitamin C: 33mgCalcium: 39mgIron: 0.5mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    5 from 202 votes (85 ratings without comment)

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    Recipe Rating




  1. Christopher Kyle Turner says

    May 14, 2025 at 9:26 pm

    5 stars
    While I am not a coleslaw fan (rarely like the flavor or texture), I am cooking BBQ for the shooters in a pistol league to be served tomorrow evening. I decided to make slaw instead of buying it so everything I’m serving is homemade. Your recipe is outstanding. I really like the flavor and acidity of the dressing. I used a small food processor to chop the cabbage and carrot.

    I will definitely be making this again!

    Thanks!

    Reply
    • Chef Dennis Littley says

      May 15, 2025 at 9:14 am

      I love it when I convert non coleslaw lovers with my recipe! I appreciate your comment and great review!

      Reply
  2. Ruth Whitley says

    May 13, 2025 at 7:49 pm

    5 stars
    Absolutely the best coleslaw I’ve ever made. I didn’t have apple cider vinegar, so substituted rice vinegar. Next time I’ll use the called for vinegar. Thank you!!

    Reply
    • Chef Dennis Littley says

      May 13, 2025 at 9:25 pm

      You’re very welcome and you don’t know how happy you made me with your wonderful comment!

      Reply
  3. Donna says

    May 12, 2025 at 9:58 am

    5 stars
    This is the Best!, thank you for sharing

    Reply
    • Chef Dennis Littley says

      May 12, 2025 at 12:52 pm

      You’re very welcome!

      Reply
  4. P says

    May 10, 2025 at 3:50 pm

    5 stars
    was very good. could improve recipe by stating number of cups of cabbage instead since heads vary in size

    Reply
    • Chef Dennis Littley says

      May 10, 2025 at 4:35 pm

      I just added the amount, thanks for the suggestion.

      Reply
  5. T says

    May 06, 2025 at 10:04 pm

    5 stars
    delicious! was a bit skeptical of the apple cider vinegar as I’ve only used white vinegar in coleslaw. but trusted the recipe and ended up using 3 TBSP apple cider vinegar and 2 tsp lemon juice!

    Reply
    • Chef Dennis Littley says

      May 07, 2025 at 8:20 am

      I’m happy to hear you enjoyed my coleslaw recipe. I like the natural tang that apple cider vinegar adds.

      Reply
  6. Denise says

    May 04, 2025 at 11:24 am

    5 stars
    excellent, I hope I can wait until it marinades

    Excellent, I hope I can wait until it marinades overnight.

    Reply
    • Chef Dennis Littley says

      May 04, 2025 at 11:57 am

      Thank you!

      Reply
  7. Sandra E Kunkle says

    May 04, 2025 at 10:59 am

    5 stars
    I haven’t made this yet, but, I need to get back to my roots by starting to eat/make some of the staples from my childhood and this recipe is it, minus the celery seed that mom used to put in it as one commentor said below. I just have 1 question: is it ok to use “sugar substitute” instead of sugar? We R Type 2 Diabetics & can’t use a lot of white table sugar. Thanks

    Reply
    • Chef Dennis Littley says

      May 04, 2025 at 11:12 am

      Absolutely, you can use your choice of sugar substitute to make the dressing. Let me know, how you like it.

      Reply
  8. Barb says

    April 30, 2025 at 2:09 pm

    5 stars
    I usually don’t like anything with apple cider vinegar in it but this was delicious! This is now my go to recipe for cole slaw.

    Reply
    • Chef Dennis Littley says

      April 30, 2025 at 3:42 pm

      Thats definitely high praise! Thank you!

      Reply
  9. Dan says

    April 27, 2025 at 12:22 pm

    5 stars
    excellent and easy to make, I’ll never buy coleslaw again

    Reply
    • Chef Dennis Littley says

      April 27, 2025 at 12:44 pm

      That’s what I like to hear!

      Reply
  10. Cam says

    April 22, 2025 at 8:46 pm

    5 stars
    Really yummy recipe, great with fish. Definitely holding on to this one.

    Reply
    • Chef Dennis Littley says

      April 22, 2025 at 9:26 pm

      Thanks for letting me know you enjoyed my coleslaw recipe.

      Reply
      • Ellen Szego says

        April 25, 2025 at 10:11 am

        4 stars
        I love it but use little or no sugar, sometimes a little honey.

      • Chef Dennis Littley says

        April 25, 2025 at 11:45 am

        Thanks for letting me know you’ve been adjusting the recipe to your taste preference. It’s an easy fix.

      • Michael says

        April 25, 2025 at 8:48 pm

        5 stars
        by far the best Cole saw i have ever tried very well balanced

      • Chef Dennis Littley says

        April 26, 2025 at 7:12 am

        Thank you, I’m glad you enjoyed it!

« Older Comments

My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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