Looking for the best classic homemade coleslaw recipe? Whether you’re hosting a backyard BBQ, making burgers, or preparing a refreshing side dish, this coleslaw is a must-try. Made with crisp cabbage, fresh carrots, and a creamy, tangy dressing, this recipe is easy to prepare and far better than store-bought versions.
Coleslaw is a versatile dish that pairs well with grilled meats, sandwiches, and even tacos. With the perfect balance of crunch and flavor, this homemade version is a game-changer. Follow this step-by-step guide to create the ultimate classic homemade coleslaw recipe in just minutes.
Why You’ll Love This Classic Homemade Coleslaw Recipe
- Quick & Easy: Ready in just minutes with simple ingredients.
- Fresh & Flavorful: A perfect balance of creamy and tangy flavors.
- Versatile: Great for BBQs, burgers, pulled pork, sandwiches, and more.
- Make-Ahead Friendly: Stays fresh in the fridge for up to 3 days.
Ingredients Overview
To make this classic homemade coleslaw recipe, you’ll need:
Vegetables
- 1 small white cabbage (or ½ large), finely shredded
- 4 carrots, peeled and grated
- 1 large red onion, thinly sliced
- ½ small bunch of dill (or chives, parsley, or coriander), finely chopped (optional)
Dressing
- 1 tbsp Dijon mustard
- 50g mayonnaise
- 50g yogurt or soured cream (or use more mayo if preferred)
- 1-2 tbsp white wine vinegar
- A few pinches of paprika
How to Make Classic Homemade Coleslaw
1: Prepare the Cabbage
Remove any damaged outer leaves from the cabbage. Cut it in half, discard the core, and finely shred it using a sharp knife, mandoline, or food processor. Place the shredded cabbage in a large mixing bowl.
2: Shred the Vegetables
Grate the carrots and thinly slice the red onion. Add them to the bowl with the cabbage. If you’re using fresh herbs, finely chop them and mix them in for an extra burst of flavor.
3: Make the Dressing
In a separate bowl or jug, whisk together the Dijon mustard, mayonnaise, yogurt (or soured cream), and white wine vinegar. Taste and adjust the seasoning, adding more vinegar for sharpness or more mayo for a creamier texture.
4: Combine Everything
Pour the dressing over the shredded vegetables. Toss everything together until evenly coated. Sprinkle with a little paprika for a finishing touch.
5: Serve or Store
Enjoy the coleslaw immediately, or cover and refrigerate it for up to 3 days. Before serving, give it a good stir to refresh the flavors.
Classic Homemade Coleslaw Recipe
Equipment
- Sharp knife or mandoline
- Large mixing bowl
- Grater or food processor
- Whisk
- Measuring spoons
Ingredients
- 1 small white cabbage or ½ large, finely shredded
- 4 carrots peeled and grated
- 1 large red onion thinly sliced
- ½ small bunch of dill or chives, parsley, or coriander, finely chopped (optional)
- 1 tbsp Dijon mustard
- 50 g mayonnaise
- 50 g yogurt or soured cream or more mayo if preferred
- 1-2 tbsp white wine vinegar
- A few pinches of paprika
Instructions
- Remove damaged outer leaves from the cabbage. Halve, core, and finely shred it. Place in a large bowl.
- Grate the carrots and slice the red onion. Add them to the bowl with the cabbage and herbs (if using).
- In a separate bowl, whisk together Dijon mustard, mayonnaise, yogurt (or soured cream), and white wine vinegar. Adjust seasoning to taste.
- Pour the dressing over the vegetables and mix well. Sprinkle with paprika.
- Serve immediately, or refrigerate for up to 3 days. Stir before serving.
Video
Notes
- Adjust the dressing to taste by adding more vinegar for tanginess or more mayo for creaminess.
- Store in an airtight container in the fridge. Stir well before serving.
Nutrition (Per Serving):
- Calories: ~120
- Fat: 8g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
Pro Tips for the Best Classic Homemade Coleslaw
- Use a Mandoline for Even Slicing: A mandoline ensures evenly shredded cabbage for the perfect texture.
- Let It Sit for Flavor Development: If possible, let the coleslaw rest in the fridge for at least 30 minutes before serving. This allows the flavors to meld together.
- Adjust the Creaminess: If you prefer a creamier coleslaw, add more mayonnaise. For a lighter version, increase the yogurt or soured cream.
- Balance the Tanginess: Add a bit more white wine vinegar if you like a sharper, tangier flavor.
- Customize with Herbs: Dill, chives, or parsley add a fresh touch. Experiment with different herbs based on your preference.
Frequently Asked Questions
Can I make this coleslaw in advance?
Yes, this classic homemade coleslaw recipe is perfect for meal prep. Store it in an airtight container in the fridge for up to 3 days.
Can I use pre-shredded coleslaw mix?
Absolutely. If you’re short on time, a store-bought coleslaw mix works well. Just add the homemade dressing for the best flavor.
How do I keep coleslaw from getting watery?
To prevent excess moisture, salt the shredded cabbage lightly and let it sit for 10-15 minutes before adding the dressing. Drain any liquid before mixing.
What can I serve coleslaw with?
Coleslaw pairs well with BBQ meats, grilled chicken, pulled pork, burgers, sandwiches, and fish tacos.
Can I make this recipe dairy-free?
Yes. Simply replace the yogurt or soured cream with extra mayonnaise or a dairy-free alternative.
This classic homemade coleslaw recipe is easy to make and packed with fresh flavors. Whether you’re hosting a summer BBQ or need a quick side for burgers or sandwiches, this coleslaw is the perfect addition to any meal.
If you try this recipe, let us know in the comments how it turned out. Don’t forget to share it with friends and family. Enjoy!
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