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.
Audio Player
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.
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!
Ingredients for my Coleslaw 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.
- 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
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.
Mix the carrots into the chopped cabbage.
Add the coleslaw dressing to the cabbage mixture.
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
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.
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.
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.
More Recipes You’ll Love!
Best Coleslaw Recipe
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.
Rhonda says
Very good and so easy!
Chef Dennis Littley says
I’m happy to hear that!
Eve Q. says
I am not a big fan of coleslaw. I wanted to make some for my husband who loves it. So I tried this recipe. I did add some garlic into the seasoning as well as used an apple cider that had cayenne and honey in it, so I didn’t use as much sugar. But let me say that this was actually really good. I ate some myself and couldn’t believe that I wanted more lol. Excellent recipe to work with. Thank you very much.
Chef Dennis Littley says
You are very welcome, and I’m happy to seen you made adjustments to your taste preference!
Tashalee Dawn says
I love, love, love this recipe! So easy and sooooo yummy. I have tried dozens and this one blows all of them out of the water. Thank you so much! This one will be passed down for many years to come.
Chef Dennis Littley says
Thank you for taking the time to leave such a nice comment! You made my day!!
Michelle says
This recipe is exactly what I was looking for. Tastes like coleslaw mom would make from my childhood.
Chef Dennis Littley says
That’w what I like to hear!
Erica says
Phenomenal flavor. The lemon juice is the key, and I followed your advice to chop fine w the food processor. I used a white balsamic instead of ACV, and added celery seed. Adding in to our regular summer menus. Rave reviews from my husband, who typically gives only an “OK.” No more store bought after this!
Chef Dennis Littley says
Wow, thanks for such a great review! I’m happy to hear you and your husband enjoyed my coleslaw recipe.
Michael says
Fantastic!! The wife loved it!
Chef Dennis Littley says
Thats what I like to hear.
Jim OBrien says
I added a couple tablespoons of granulated garlic. Really punched it up.
Chef Dennis Littley says
Sounds like a good addition for a garlic lover!
Tracy says
I added a tbsp of mustard since I didn’t have any apple cider vinegar and it was delicious. Thank you for the recipe.
Chef Dennis Littley says
I be the mustard gave it a nice flavor!
Lauren says
A little embarrassed to say this is my first time making my own coleslaw lol. Your recipe was super easy to follow and absolutely blew store bought out of the water! Thank you!
Chef Dennis Littley says
You’re welcome and I’m happy to hear that you enjoyed my coleslaw recipe and will be making your own instead of buying store bought.
Darrell says
We moved to a little country in Central America and there is a much narrower selection of groceries available. There is a couple in a van who come to our village each week with a great selection of Mexican vegetables. So we had all the parts and with this awesome recipe it makes a wonderful addition to our meals. This definitely worth a try. we love it. thanks
Chef Dennis Littley says
Thanks for letting me know you’ve been enjoying my coleslaw recipe.
Jodi H. says
My family is so in love with this recipe. It helps that we’re vinegar fanatics!! I do put an extra tablespoon of apple cider vinegar in. It’s gotten to the point where there will be a head of cabbage front and center in the refrigerator on occasions and I know that’s my sign to make this awesome recipe.
Chef Dennis Littley says
You really made my day with your comment, and I love that your family is leaving you a cabbage as a nudge to make more coleslaw~!
Stephanie Dembski says
If I don’t have apple cider vinegar, what can be substituted for it?
Chef Dennis Littley says
You can use white vinegar or red wine vinegar
Jennifer Campbell says
So good. I used rice vinegar as I didn’t have apple cider on hand. Even my 9 year old daughter liked it and she doesn’t like much.
Chef Dennis Littley says
Thanks for letting me know you enjoyed my coleslaw recipe and the rice vinegar was a good substitution for the apple cider vinegar
Michelle says
Very tasty!! Thank-you!
Chef Dennis Littley says
You’re welcome!
Laurelee Hogan says
I’ve made this many times, I always pull up the recipe although I mostly wing it with the measurements, I’m always close. Delicious, everyone just loves it. I added pineapple once, it was good but I like the original recipe.
Chef Dennis Littley says
Thanks for letting me know you’ve been enjoying my coleslaw recipe.
Jami says
Loved it! First time making it, I’m sure I’ll be making it alot more now! TY!
Chef Dennis Littley says
Thanks for letting me know you enjoyed my coleslaw recipe!
Kristin S says
This is definitely the best coleslaw recipe. My family now regularly requests this at all family gatherings. I also add 1/4-1/2 cup chopped canned or fresh pineapple for a pineapple slaw and I add 1-2 TAB of either half and half or heavy cream to give it an extra creamy taste. Thanks so much chef Dennis!!!
Chef Dennis Littley says
You’re very welcome and the pineapple slaw sounds delicious!
Karen W says
Absolutely delicious! I made a half recipe for myself, and ate it right away. I’ll see how the leftovers taste tomorrow. Thanks!
Chef Dennis Littley says
I’m glad you liked it. It usually tastes better the next day.
Perry says
really good recipe the lemon makes it. accurate measurements to make batch after batch. which I seem to be doing a lot lately. thanks to your recipe. thank you for sharing
Chef Dennis Littley says
You’re welcome and I’m glad you enjoyed the recipe.