Homemade Coleslaw

Homemade coleslaw is the best – crunchy, creamy and so delicious. It’s such a versatile side dish, pairing with countless other recipes.

Homemade coleslaw is a versatile classic, perfect for a variety of occasions. The dressing strikes a great balance of sweet, salty, and tart flavors, complementing the crunchy cabbage and sweet carrots. With basic, affordable ingredients that are easy to keep on hand, this coleslaw can be made any time.

Coleslaw pairs wonderfully with many dishes, and a homemade version is absolutely delicious. We love coleslaw with seafood dinners, such as the Ultimate Baked Steelhead Trout or Fish Patties. Of course, it’s also perfect with barbecue recipes, like Barbecue Baby Back Ribs, Italian Dressing Chicken and Homemade Macaroni and Cheese.

The prep can be done in advance, making it ideal for barbecues, potlucks, and weeknight dinners. Overall, this simple yet flavorful salad is a budget-friendly crowd-pleaser.

Ingredients:

• cabbage
  • Green cabbage is the usual choice for coleslaw, but you can also use purple cabbage, napa cabbage and even a mix of cabbages
  • Try adding thinly sliced brussels sprouts, grated broccoli stalks and kale. So good!
• carrot
• celery, optional
  • celery is not always used in coleslaw, but I love the flavor and the crunch that it adds.
  • When using sliced celery in the coleslaw, I usually omit the celery seeds from the dressing.
• fresh herbs
  • green onions, parsley, dill, cilantro (use just one or all in the coleslaw)

Dressing:

• mayonnaise
• buttermilk
  • instead of the buttermilk, I often use sour cream or plain Greek yogurt
• apple cider vinegar (regular distilled white vinegar will work too.)
• Dijon mustard
• sugar (or honey)
• lemon juice
• celery seeds, optional
• salt and ground black pepper, to taste

How To Make Homemade Coleslaw

• Thinly slice or grate the cabbage, using a box grater, a mandoline, your knife, food processor, etc.
• Grate the carrot on a box grater. I really like using this grater that make a fine julienne slices.
• If using, thinly slice the celery.
• Place all the veggies into a large bowl and add the fresh herbs. Mix to combine.
• In a separate bowl, combine all the ingredients for the dressing. (I use my liquid measuring cup – it’s perfect.)
  • Adjust the flavor to your taste preference. Add more or less sweetness, and you can really adjust the flavor of the dressing by adding more or less of the vinegar, lemon juice and mustard.
• Add part of the dressing to the salad and mix. Keep adding more dressing until the salad is the consistency that you like.
  • You may not need to use all the dressing. It depends on how big your cabbage is and also how creamy you like your salad.
• Keep the salad refrigerated. You can make this salad well in advance and just store it chilled. 

Meal Prep

The awesome thing about this recipe is that it can be made in advance.

If you want the coleslaw to be really crunchy, cut up all the veggies and make the dressing and store them separately in the refrigerator for up to 3 days.

Mix the dressing with the vegetables and serve.

You can also make the entire Coleslaw in advance, mixing the cabbage and other veggies with the dressing and store in the refrigerator until ready to serve. It stores really well this way too.

It won’t be as crunchy as when you mix it right before serving, but it will still have great texture and the flavors will be more married together. If I am making it for a party and want to mix it up ahead of time, I do this only a few hours in advance, but it does store decently for up to 3 days.

What To Serve With Coleslaw

• Slow Cooker BBQ Pulled Chicken
• Homemade Macaroni and Cheese
• Cheesy Baked Salmon
• Salmon Patties
• Barbecue Baby Back Ribs

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