The perfect side dish for summer potlucks and backyard barbecues, this simple coleslaw recipe pairs the refreshing crunch of freshly shredded cabbage with a tangy, creamy dressing.
Do you know the feeling of having an upcoming cookout or potluck, but a hundred recipes floating around in your head? You want to bring something that everyone enjoys, yet it needs to go a long way, and bonus points if it doesn’t break the bank.
These aren’t always the best times to experiment with new recipes, and that’s where a classic comes in.
This classic coleslaw recipe is fresh and crisp, pairing mouth-wateringly with traditional southern favorites like country-style ribs, pulled pork, or chicken-fried steak. It’s a side, but it’s also a compliment to a main dish, often highlighting savory dishes with its tangy sweetness.
The creamy homemade dressing is sweet and a little savory, all built on homemade avocado mayonnaise.
I am the biggest advocate of homemade mayonnaise. The ingredients are simple, and it can be made in minutes.
I use homemade mayo in not only my coleslaw dressing, but also in dill potato salad, egg salad, cobb chicken salad, Greek pasta salad, and deviled eggs.
The homemade version of mayo is truly the best you’ll ever taste, which is a big part of why this coleslaw is so delicious. But don’t worry, it’ll turn out great with whichever mayo you already love, too!
Why You’ll Love This Recipe
It’s a delicious classic – It’s a classic for a reason. The crunchy texture is satisfying, and the dressing is creamy and sweet, coating the shredded cabbage so that every bite is full of flavor.
A healthy side dish – Coleslaw is a refreshing choice to lighten up any potluck plate, plus the cabbage and carrots are full of vitamins A, C, and K.
Simple and economical – The simple ingredients and quick prep time make this an easy recipe, but it’s also a cost-effective way to contribute to a meal.
Ingredients
Cabbage – This recipe uses green cabbage, though you could swap it for red cabbage (also called purple cabbage) for a sweeter, slightly earthier flavor. Shred with a box grater, food processor, or buy a 16-ounce bag of coleslaw mix.
Apple cider vinegar – I love the sweet, fruity taste of ACV, but you can use white vinegar, rice vinegar, or even red wine vinegar, though you may want to adjust the mayo or honey for the stronger vinegar flavors.
Mayonnaise – Mayo is the leading flavor in this dish, so I use this delicious, fresh, creamy homemade avocado oil mayo. You can also use your favorite store-bought mayo!
Dijon mustard – I use Dijon for the flavorful kick it adds. You could swap for yellow mustard for a milder flavor, hot mustard for some heat, or even whole-grain Dijon for some bold flavor and texture.
Honey – This touch of sweetness balances the tangy mustard and vinegar.
A full ingredient list with exact amounts can be found in the recipe card below.
Tools You May Need
Food processor or box grater – These are great for shredding cabbage, though you can also use a sharp knife and steady hand. You can also use a store-bought coleslaw mix.
How to Make this Simple Coleslaw Recipe
Step 1: In a large mixing bowl, whisk the mayo, vinegar, mustard, black pepper, salt, and honey until smooth.
Step 2: Prepare the shredded cabbage and shredded carrots, then add them to the bowl of dressing.
Step 3: Toss or stir until the cabbage and carrot are well incorporated into the mayonnaise mixture. Taste and adjust the salt if needed.
Step 4: Cover and refrigerate for at least 30 minutes before serving so the flavors can develop. Enjoy!
Tips
- A food processor with a shredding attachment makes shredding cabbage a breeze, plus it gives a consistent result.
- For best results, assemble within 30 – 60 minutes of serving. If it sits too long, it can become a little watery. If that happens, just drain off what you can.
- For a lighter, tangier version, swap the mayo for plain yogurt.
- Add celery seeds, green onions, onion powder, a squeeze of lemon juice, or other fresh herbs to make this your own.
Recipe FAQs
Refrigerate leftovers in an airtight container for about 3 days. Cabbage releases water the longer it sits, making the slaw runny and soft.
Green cabbage is most common, having a mild flavor with a pleasant crunch. Red cabbage can be used, but it produces a more pronounced peppery flavor and a stronger texture. Both are rich in vitamins and great candidates for this creamy coleslaw.
Yes, this is a great option for making ahead of time. Simply keep the cabbage mixture and dressing stored separately, then assemble about 30 minutes to an hour before serving.
Salting cabbage is an option for reducing the moisture in your coleslaw. It is recommended to salt the cabbage, then wait an hour to let it rest and release water, then drain. I consider this step optional, as the process can also soften the cabbage.
I find shredded cabbage holds more flavor and is easier to eat, but it comes down to your preference!
More Dinner Recipes from the Farmhouse
- Easy Salmon Croquettes
- Beef Carnitas
- Biscuit Chicken Pot Pie
- Sourdough Grilled Cheese
- Homemade Meatloaf
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Quick And Simple Homemade Coleslaw Recipe
Equipment
- 1 Food Processor or box grater
Ingredients
- ¾ cup mayo
- 1 tablespoon apple cider vinegar
- ½ tablespoon Dijon mustard
- ⅛ teaspoon black pepper
- ¼ teaspoon salt
- 2 ½ teaspoons honey
- 6 cups finely shredded green cabbage
- 2 large carrots, grated
Instructions
- In a large mixing bowl, whisk together the mayo, vinegar, mustard, black pepper, salt, and honey until combined.
- Prepare the shredded cabbage and shredded carrots, then add them to the bowl of dressing.
- Toss or stir until the cabbage and carrot are well incorporated into the mayonnaise mixture. Taste and adjust the salt if needed.
- Cover and refrigerate for at least 30 minutes before serving so the flavors can develop. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
