You can just skip the store-bought coleslaw mix. This easy coleslaw recipe from scratch is ready in minutes with just a few ingredients you probably have already. This homemade coleslaw works on anything from a stand-alone salad to a topping for pulled pork sandwiches. It’s also light on the mayo (great for those who don’t want a heavy mayo version).
Whether heading to a potluck or hosting a backyard BBQ a good coleslaw recipe is the dish to bring. This is not a sweet coleslaw but more rooted in a German-style potato salad with more mustard flavors than mayo.
Ingredients + Substitutions
We prefer to have a cabbage mixture that is equal parts green and red cabbage. You can adjust to any ratio you like with the goal of having six cups of cabbage to balance the ratio of dressing.
- Green Cabbage – We prefer savoy cabbage for the texture. But you can use any type of green cabbage.
- Red Cabbage – For flavor and beautiful color.
- Carrots – If you want to add more color you can use various colored carrots for the look.
- Mayonnaise – Good quality mayonnaise is key for the nice bite and helps the coleslaw dressing emulsify.
- Dijon Mustard – The Dijon balances the mayo, and adds additional acidic flavor from the wine base. If you sub yellow mustard then you may want to increase the mayo ratio.
- Lemon Juice – Freshly squeezed lemon juice adds a nice brightness. Alternatively, you can use apple cider vinegar if you want a more pronounced vinegar flavor.
- Seasoning – We use kosher salt and freshly cracked pepper for seasoning. If you want some heat add chili pepper flakes.
- Optional – Adding chopped green onion is a nice option if making a stand-alone salad. It isn’t as overwhelming as red or yellow onion.
The best coleslaw recipe has a balance of flavors from the vegetables and a balanced dressing.
Coleslaw Preparation
For both the green and red cabbage, quarter the cabbage and remove any stem with a sharp knife.
We use a mandolin to shred cabbage into a fine texture. The smaller cuts give better texture to each bite. Be sure you use the guard to protect your hands! If you don’t have a mandolin, then use a good chef knife and cut very thin strips along one side of the cabbage.
It’s likely you’ll have 1/4 of the cabbage left depending on the size of the heads. If so wrap up in plastic wrap tightly to avoid it oxidizing or molding.
Combine Dressing Ingredients
In a small bowl combine the mayo, mustard, lemon juice, and salt. Save the pepper until you dress the salad. Whisk to combine. Adjust the flavor based on your preference.
- If it tastes too much like mayo, add more Dijon in small amounts and some lemon juice.
- If it’s too acidic add more mayo.
How To Make Coleslaw
In a large bowl combine and toss together the cabbage and the carrots. Pour the dressing and mix with tongs. We like to pick up and rotate the slaw until the dressing completely coats everything. Then add the freshly cracked pepper and mix one last time.
Don’t overdress the salad or you will lose the flavor from the cabbage. Serve this creamy coleslaw with your favorite sandwich or as a salad.
Chef’s Tip
The quality of mayo is going to matter. We prefer the tangy more acidic flavor of Kewpie or Duke’s. If your mayo is not as acidic then use more lemon juice or Dijon mustard.
Make Ahead and Storage
If you make this coleslaw recipe in advance, do so the day before serving and store it in an airtight container. Otherwise, the slaw will start to oxidize.
If you have leftovers we suggest you consume within 48 hours or the dressing will make the slaw start to get soft and lose some of it’s fresh crunchiness.
What To Serve With Coleslaw
Serve with any of your other side dishes like pasta salad or potato salad. It’s also a great complement to BBQ chicken, ribs, or any of your favorite grill and BBQ recipes.
Sandwiches – Add this coleslaw recipe to any sandwich for crunch and flavor. Whether a brisket sandwich or your favorite pork sliders it makes an amazing complement to any sandwich or slider.
Other Slaw Recipe Ideas – If you are looking for a less mayo version try our no-mayo coleslaw recipe, or our smoked onion coleslaw. Looking for a sweeter style? Our pineapple coleslaw is perfect with any pork recipe.
About Vindulge
Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.
Now on 2nd edition
Fire + Wine Cookbook
“This book is a one-stop guide for anyone truly interested in elevating their BBQ experience into a culinary work of art.”
5 out of 5 Stars
San Francisco Book Review
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Shred: Use a mandolin (with a guard) to shred the green and red cabbage. Use a box grater to shred the carrots. If you don’t have a mandolin you can use a good chef’s knife to cut into very thin strips.
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Mix Dressing: In a small bowl combine the mayo, mustard, lemon juice, and salt. Save the pepper until you dress the salad. Whisk to combine. Adjust the flavor based on your preference.
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Combine: In a large bowl combine and toss together the cabbage and the carrots. Pour the dressing and mix with tongs. We like to pick up and rotate the slaw until the dressing completely coats everything. Then add the freshly cracked pepper and mix one last time.
Calories: 59kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 145mg | Potassium: 235mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3789IU | Vitamin C: 33mg | Calcium: 39mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
