Fresh, crunchy, and flavorful, our homemade classic coleslaw is a time-honored side dish that complements any meal. This recipe brings together crisp cabbage, shredded carrots, and a creamy dressing for a perfect balance of texture and taste. Whether served alongside barbecue favorites, as a topping for sandwiches or enjoyed on its own, this coleslaw promises to add a refreshing twist to your table.
Why I Love this Recipe
- Versatility. This homemade classic coleslaw recipe offers incredible flexibility. It pairs well with a wide range of dishes, from classic barbecue like burgers and grilled meats to sandwiches and wraps. It can be used as a topping for tacos, served alongside fried chicken, or to cool down a jalapeño topped hamburger.
- Make-Ahead Convenience. Coleslaw often tastes even better after sitting overnight in the fridge, allowing the flavors to come together. This makes it a perfect dish for make-ahead meal prep or for potlucks, as you can prepare it in advance.
- Refreshing and Light. Unlike heavier side dishes, homemade classic coleslaw is refreshing and light, making it a great option for hot summer days or as a counterbalance to richer main courses. It’s a crowd-pleaser that adds a refreshing element to any meal.
Ingredients for Homemade Classic Coleslaw
The first step to preparing this, or any recipe, is to read and understand the recipe, collect all the necessary equipment, and gather and measure all the ingredients required to make this Homemade classic Coleslaw recipe. In culinary terms, we call this “Mise en Place,” which means “Everything in its Place.” Prereading the recipe, preparing ingredients, and setting up any needed equipment in advance not only speeds up cooking but also ensures you are familiar with each of the recipe steps, and that all the necessary components of the recipe are within reach and ready for the dish.
Key Ingredients
- Cabbage – Crisp and crunchy, cabbage is the base of coleslaw. Green cabbage along with red cabbage to add color and a slightly different flavor profile.
- Carrots – Shredded carrots add sweetness and color contrast to the coleslaw, complementing the cabbage perfectly.
- Mayonnaise – Provides creaminess and richness to the coleslaw dressing. It binds the ingredients together and adds flavor.
- Apple cider vinegar – Adds tanginess and helps balance the richness of the mayonnaise.
- Sugar – Adds a touch of sweetness to the dressing, balancing out the acidity from the vinegar.
- Celery seed – Adds a unique flavor and aroma to the coleslaw dressing, reminiscent of celery without the crunch.
- Salt and pepper – Salt brings out the natural flavors of the vegetables, while pepper adds a bit of heat and depth of flavor.
How to Make Homemade Classic Coleslaw
- Prepare the Cabbage: Start by cutting one head of green cabbage in half. Remove the core and the thicker pieces from each half. Repeat for the red cabbage half. Finely shred all the cabbage using a sharp knife, the slicing side of a box cutter, a mandolin slicer, or a food processor with a shredding attachment. After shredding, chop all of the cabbage into approximately 3/4 – 1 inch pieces and mix in a large mixing bowl, ensuring the green and red cabbage are evenly distributed. Set aside.
- Prepare the Carrots: Next, peel and grate three medium-sized carrots using a box grater or food processor. Place the grated carrots into the mixing bowl with the chopped cabbage. Mix the carrots into the cabbage.
***You can substitute pre-cut cabbage or coleslaw mix purchased at the grocery store but fresh grated is MUCH better.***
- Make the Dressing: In a large mixing bowl, combine the mayonnaise, apple cider vinegar, sugar, celery seed, and the salt and pepper. Whisk the ingredients together until smooth and creamy.
- Combine: Add the dressing to the mixing bowl with the chopped cabbage and carrots. Mix to combine and evenly coat the cabbage with the dressing.
- Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least one hour. Chilling allows the flavors to meld together and enhances the crispness of the vegetables.
Storage
For the ultimate taste experience, enjoy fresh homemade classic coleslaw within the first two days. If you must store leftovers:
- Store: Place in an airtight container and store in the refrigerator for up to 4 days.
- Freezer: I do not recommend freezing leftover coleslaw. It will be a mushy mess when it thaws
Bon Appétit!
PrintHomemade Classic Coleslaw
This classic homemade classic coleslaw recipe has a delightful balance of crunch and creaminess. The fresh cabbage, crisp carrots, and tangy dressing combine to make a refreshing side dish that compliments any meal. This coleslaw is easy to make, full of flavor, and will become a family favorite for picnics, BBQs, and weeknight dinners.
Ingredients
- 1 head Green cabbage
- 1/2 head Red cabbage
- 3 carrots, shredded
- 1 1/2 cups mayonnaise
- 1 tablespoon apple cider vinegar
- 2 tablespoons sugar
- 1 teaspoon celery seed
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
Instructions
- Using a sharp knife, carefully cut the green cabbage head in half. Then remove the core and any of the remaining thicker pieces. Repeat for the red cabbage half. Shred the cabbage using a food processor with a shred attachment, using the slicing side of a box grater, or by hand using a sharp knife. After the cabbage is shredded, chop it into approximately 3/4 – 1 inch pieces. Set aside in a large mixing bowl.
- Shred three medium sized carrots using a box grater or food processor. Place the shredded carrots into the mixing bowl with the cabbage. Mix the carrots into the chopped cabbage.
- In a medium sized mixing bowl, combine the mayonnaise, apple cider vinegar, sugar, celery seed, salt and pepper. Stir to combine the ingredients, continue mixing until smooth and creamy.
- Add the dressing into the cabbage and carrot mixture. Mix to combine and evenly coat the cabbage with the dressing.
- Chill for at least one-hour before serving.
