Classic Homemade Coleslaw Recipe
A quick and easy homemade coleslaw recipe that’s creamy, fresh, and the perfect BBQ side dish.
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.