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Name a better side dish than Homemade Coleslaw?! It’s so easy to make but tastes delicious, perfectly crunchy, fresh and creamy at the same time. Here’s a guide to perfecting this simple but satisfying side dish.
Made with simple ingredients, but still an absolutely classic side dish, you need to know how to make perfect coleslaw!
Shop bought stuff just can’t come close to making this at home with just a few simple ingredients. It’s far crunchier, tastier and you know exactly what’s gone into it.
Perfect for a barbecue side or to add to mains like Slow Cooked Pulled Pork, BBQ Pulled Chicken or Chicken Goujons, it’s also great to have in for a tasty addition to salads or sandwiches.
Why you’ll love this Homemade Coleslaw recipe
⭐️ Colourful, crunchy and delicious
⭐️ Fantastic addition to lots of meals
⭐️ SO EASY to make
Reader Comment:
“Best coleslaw recipe. So delicious and crunchy.” – Elaine Steward
⭐️⭐️⭐️⭐️⭐️
Sarah’s notes
Homemade Coleslaw is one of my very favourite things to serve up in the warmer months.
This is the same recipe I’ve been making for years, the classic cabbage/carrots/onions combo with an easy store cupboard creamy dressing.
That little tang from the mustard, vinegar and chives are the game-changers!
Homemade Coleslaw Ingredients
- Vegetables – White cabbage, red onion and carrots, all raw and finely shredded
- For the dressing – Mayonnaise, natural yoghurt, Dijon mustard and white wine vinegar
- Optional – Fresh chives really add something special
How to make Coleslaw
1. Finely shred the vegetables and chives.
2. Mix all of the dressing ingredients together in a bowl.
3. Combine everything together in a bowl.
2. Garnish with more chives and serve.
Substitutions
- Veg – You can use white onions if you prefer, or swap the white cabbage for red (although please note this does give a pinkish colour)
- Dressing – You can use Greek yoghurt instead of natural yoghurt if you prefer, however it will be a lot thicker. You could omit the yoghurt completely and use all mayonnaise too, but it would be very rich
Storing
This coleslaw can be stored covered in the fridge for up to 3 days, however the mixture will become watery if left for too long.
To avoid this, either store the vegetables and dressing separately and combine just before serving.
OR
After chopping the vegetables, add a teaspoon of sea salt to the chopped vegetables and leave for 20 minutes, then rinse very well, dry them and combine with your dressing as usual. This is supposed to draw the water out of the vegetables BEFORE dressing.
Recipe Tips
⭐️ You could add a teaspoon of celery seeds – this is a very nice traditional addition to coleslaw
⭐ Add cubes of apple tossed in a little lemon juice (this stops the apple from turning brown) just before serving
⭐️ You could also add 75g/3oz of chopped walnuts before serving
⭐️ You could make the chopping job quicker by using the brilliant chopper I use for heaps of recipes
Other simple classic sides…
FAQs
Osmosis causes water to be drawn from the cabbage when it is mixed with a dressing. To avoid this you can either:
Store the chopped vegetables and dressing separately (for up to 3 days) and then mix just before serving.
OR
Salt the vegetables: Chop your vegetables as per the recipe, then toss well with 1 tsp of sea salt. Set aside for 20 minutes while you make the dressing.
After the 20 minutes rinse the vegetables thoroughly in a colander under a running tap – you need to do this for 3-4 minutes to ensure the salt is washed away – then carefully dry the vegetables before combining them with the dressing.
Don’t use malt vinegar but you could use cider vinegar. You could also use red wine vinegar but please note this may make your dressing a little pink.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Easy Homemade Coleslaw
Ingredients
- 1/2 White cabbage
- 1 Red onion
- 3 Carrots
- 15 g (3 tsp) Chives, Optional
For the dressing:
- 100 g (3.5 oz) Mayonnaise
- 100 g (3.5 oz) Natural yoghurt
- 1 tbsp Dijon mustard
- 1 tbsp White wine vinegar
Instructions
Prepare the vegetables:
- Remove the outer leaves of the cabbage and remove the core. Finely shred.
- Remove the outer layers of the onion and finely shred.
- Peel the carrots and grate them.
- Finely chop the chives.
Make the dressing:
- Mix all of the ingredients together.
To assemble:
- Combine everything together well and serve.
Notes
- Add a teaspoon of celery seeds, this is a very nice traditional addition to coleslaw
- Add cubes of apple tossed in a little lemon juice (this stops the apple from turning brown) just before serving
- You could also add 75g/3oz of chopped walnuts before serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published on July 5, 2024 and updated later to make improvements.
Amazing!
Best coleslaw recipe. So delicious and crunchy.
amazing easy recipe, totally recommend for busy nights, when you just need a quick side dish for you meal.