Best Coleslaw Recipe

shredded cabbage mixed with coleslaw dressing in a glass bowl.

5 from 101 votes

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.

Prep Time15

Cook Time0

Total Time15

Course: Salad, Side Dish

Cuisine: American

Servings:

Calories: 246kcal

Ingredients

1 small cabbage shredded and chopped
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

US Customary - Metric

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