Simple Coleslaw Recipe

Coleslaw Recipe
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Coleslaw Recipe
This simple coleslaw recipe combines freshly shredded cabbage and carrots with a creamy homemade dressing. It’s great for picnics, barbecues, or any time you need a quick side dish.

Hey, I’m Jacob Allen! I grew up learning the ropes on my dad’s food truck, and now I’m a chef who enjoys creating new dishes. On my blog, Beyond the Bayou, I share cooking tips, mouth-watering recipes, and cool food ideas. Come along with me for some delicious adventures!

I learned how to make coleslaw in my childhood. It was one of the first dishes my dad taught me on his food truck. The mix of shredded cabbage, carrots, and creamy dressing has always been a favorite. Making it brings back memories of those early days learning to cook and helping out.

What is Coleslaw?

Coleslaw is a classic side dish made from shredded raw cabbage, often combined with other vegetables like carrots or onions, and typically mixed with a creamy dressing. The dressing can include ingredients like mayonnaise, vinegar, mustard, and seasonings. Coleslaw is commonly served with barbecue, fried chicken, offering a refreshing crunch and a tangy flavor. It can be customized with various additions like herbs, apples, or different types of cabbage for a unique twist.

Overview: Tasty Coleslaw Recipe

If you want to make a delicious coleslaw, it’s really simple. Start with a head of cabbage. To prep it, peel off any rough or wilted outer leaves and cut the cabbage into four parts. This makes it easier to remove the core by cutting it out at an angle.

To shred the cabbage for coleslaw, just slice it as thinly as you can. You also need some grated carrots and chopped fresh parsley to add more flavor and color.

Once you have your veggies ready, it’s time to make the creamy dressing. This dressing is what makes coleslaw so good. Just mix mayonnaise, apple cider vinegar, Dijon mustard, and celery seeds. Season it with salt and pepper to taste. If you like your dressing a bit sweet, you can add a little sugar or honey.

Now, toss your cabbage, carrots, and parsley with the creamy dressing. You can eat the coleslaw right away or let it chill in the fridge for about an hour. This helps all the flavors blend together. Enjoy!

Coleslaw Recipe
Coleslaw Recipe

Coleslaw Recipe

This simple coleslaw recipe combines freshly shredded cabbage and carrots with a creamy homemade dressing. It’s great for picnics, barbecues, or any time you need a quick side dish.
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Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Resting Time: 1 hour
Total Time: 1 hour 5 minutes
Calories: 206kcal
Author: Jacob Allen
Servings: 6

Equipment

  • Mixing Bowls
  • Whisk
  • Cutting Board
  • Sharp Knife
  • Box grater or mandoline slicer
  • Measuring cups and spoons
  • Resealable bag or airtight container

Ingredients

  • cup 80 g mayonnaise
  • ¾ tbsp granulated sugar
  • ¾ tbsp apple cider vinegar you can use distilled, white wine, or red wine vinegar instead
  • tsp table salt
  • tsp black pepper1
  • ½ cups 120 g shredded green cabbage
  • ½ cup 37.5 g shredded purple cabbage
  • ½ cup 50 g peeled, shredded carrots

Instructions

  • Make the Dressing: In a small bowl, whisk together mayonnaise, sugar, vinegar, salt, and black pepper.
  • Mix the Vegetables: In a large bowl, combine the shredded green and purple cabbage with the shredded carrots.
  • Combine and Toss: Pour the dressing over the cabbage and carrot mixture. Toss until everything is well coated. Taste and add more salt and pepper if needed.
  • Chill and Serve: Cover and refrigerate for at least 1 hour before serving to let the flavors blend.

Notes

Storage: Store coleslaw in an airtight container in the refrigerator for 3-5 days.
Using Pre-Shredded Cabbage: You can use a 14-ounce bag of shredded coleslaw mix instead of shredding the cabbage and carrots yourself.

Nutrition

Calories: 206kcal | Carbohydrates: 9g | Protein: 1g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 266mg | Potassium: 127mg | Fiber: 2g | Sugar: 7g

Storing Homemade Coleslaw

Coleslaw lasts in the fridge for about one to two days. It’s best to eat it within a day, though, because the cabbage can get softer the longer you wait. I wouldn’t recommend freezing coleslaw—it doesn’t hold up well.

If you want to save time, you can shred the cabbage and carrots a day or two ahead. Just keep them in a zip-top bag in the fridge. The dressing will keep for up to two weeks if you put it in a sealed container in the fridge.So, if you’re planning ahead, you can have everything ready to go. Just remember, coleslaw is crunchier when it’s fresh!

What to Serve with Coleslaw?

Coleslaw pairs well with almost anything, making it a versatile addition to your meals. It’s especially great for summer cookouts. Try serving it with classic BBQ fare like burgers, turkey burgers, pork ribs, or grilled chicken.

It’s also fantastic as a topping for sandwiches. Consider adding it to a pulled pork sandwich or a barbecue chicken sandwich for an extra layer of flavor and crunch. If you’re a seafood fan, coleslaw is a delightful side for crab cakes or lobster rolls.

Coleslaw also complements other side dishes like potato salad, pasta salad, corn salad, and our Cajun grilled corn. With its fresh and tangy taste, coleslaw can bring balance to a variety of dishes. Enjoy experimenting and find your favorite combinations!

Is It Keto?

Coleslaw Recipe

This coleslaw, as it is, doesn’t align with the ketogenic diet because it contains honey. However, you can make it keto-friendly by substituting honey with a low-carb sweetener like Swerve or stevia. This way, you still get the sweetness without the extra carbs. Just make sure all the other ingredients fit within your keto guidelines, and you’re good to go.

Way to Make It Healthy?

For a healthier version, replace 50% of the mayonnaise with thick plain Greek yogurt.

Why is my coleslaw watery?

The salt in the dressing can cause water to be drawn out of the coleslaw as it sits. This is completely normal! If you prefer coleslaw without excess liquid, it’s best to eat it soon after preparing—within a day or so.

Bonus Tips

1. To get the best flavor, let your coleslaw sit in the fridge for about an hour before you serve it. This way, the dressing can soak into the veggies, making everything taste better.

2. Keep your coleslaw in a sealed container in the fridge, and it’ll stay good for 3 to 5 days.

3. If you don’t want to shred the cabbage and carrots yourself, you can use a 14-ounce bag of pre-shredded coleslaw mix instead.

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