Homemade Coleslaw Recipe

If you’ve been looking for the perfect homemade coleslaw recipe, trust me—you’ve landed in the right place.

I’ve been making this coleslaw for years, and every time I serve it, someone at the table says, “This tastes better than restaurant coleslaw… what’s your secret?”

Well, today, I’m sharing everything with you—my exact recipe, the little tricks that make it extra crunchy, and some tips you won’t find on the back of a bottle.

Whether you’re prepping for a BBQ, picnic, potluck, or just want a refreshing side for dinner, this coleslaw is creamy, balanced, and ridiculously easy to make.Let’s get into it.

🥬 Why This Homemade Coleslaw Recipe Is So Good

There are thousands of coleslaw recipes online, but this one hits the sweet spot:

• perfectly creamy
• slightly sweet
• tangy but not overwhelming
• crunchy (with that fresh bite)
• ready in under 10 minutes
• budget-friendly and beginner-proof

This homemade coleslaw recipe uses simple ingredients but tastes like something you’d get at a really good BBQ restaurant.

🛒 Ingredients You’ll Need

Here is the exact ingredient list I use every single time:

You can use pre-shredded coleslaw mix to save time, but shredding fresh cabbage makes the biggest difference in crunch.

👩‍🍳 How to Make the Best Homemade Coleslaw Recipe

Step-by-Step Instructions: This recipe takes just a few minutes, and the flavor is incredible.

Step 1: Prep the Veggies

Shred the cabbage and carrots as finely or as thick as you like. I prefer a mix:

• thin slices of cabbage
• slightly thicker carrot shreds

It creates the perfect balance of crunch.

If using a knife, keep your slices long and thin. If using a food processor—lucky you! It’s done in seconds.

Step 2: Make the Creamy Dressing

In a medium mixing bowl, whisk together:

• ½ cup mayo
• 2 tbsp sour cream
• 1–2 tbsp apple cider vinegar
• 1 tbsp lemon juice
• 1–2 tbsp sugar
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp Dijon mustard (optional but recommended)

This dressing is creamy, slightly sweet, tangy, and perfectly balanced.

Tip: If the dressing feels too thick, add 1–2 teaspoons of milk until you reach your desired consistency.

Step 3: Combine Everything

Pour the creamy mixture over your shredded cabbage and carrots. Mix well using salad tongs or two large spoons. Make sure every piece is coated.

The coleslaw will look a bit thick at first—don’t worry! The cabbage naturally releases moisture, making it creamier after resting.

Step 4: Chill Before Serving

For the best flavor, chill the coleslaw for at least 30 minutes.

If you can wait for 2–4 hours, even better. The flavors blend beautifully and the texture becomes unbelievably perfect.

🥗 What to Serve with This Homemade Coleslaw Recipe

Coleslaw is one of the most versatile side dishes ever. Here are some delicious ideas:

BBQ Favorites

• Pulled pork sandwiches
• Grilled chicken
• Ribs
• Smoked brisket
• Burgers

Seafood Pairings

• Fried fish
• Fish tacos
• Shrimp po’boys
• Crab cakes

Sandwiches & Wraps

• Sloppy joes
• Turkey wraps
• Chicken sandwiches

Picnic Plates

• Hot dogs
• Potato salad
• Corn on the cob

Sometimes I even eat a bowl of coleslaw by itself. Not kidding—it’s that good.

✨ Variations You Can Try

Here are some fun twists on the classic homemade coleslaw recipe:

1. Creamy Southern Coleslaw

Add an extra tablespoon of sugar and a splash of pickle juice.

2. Vinegar Coleslaw

Skip the mayo and make a lighter dressing with:

• vinegar
• olive oil
• sugar
• salt & pepper

3. Spicy Coleslaw

Add:

• jalapeños
• chili flakes
• or sriracha

4. Asian Coleslaw

Stir in:

• sesame oil
• soy sauce
• honey
• toasted sesame seeds

5. Vegan Coleslaw

Use vegan mayo and a splash of oat milk.

Extra Tips Before You Start (Important!)

Here are some super helpful notes I wish someone told me years ago:

• Use fresh cabbage, not old stored cabbage: Fresh cabbage stays crisp and doesn’t release too much water.
• Salt lightly at the beginning: Salt draws out moisture. Add more only after chilling.
• Shred by hand for best texture: Bagged coleslaw mix is fine, but fresh gives that signature crunch.
• Taste the dressing first: Your dressing should taste slightly stronger than you want the final coleslaw—because the veggies will mellow it out.
• Chill the coleslaw: This step turns a good coleslaw into an amazing one.
• Stir again before serving: The dressing settles, so give it a quick toss.
• Never leave coleslaw unrefrigerated for too long: Since it contains mayo, keep it chilled at all times during parties.

FAQs About the Homemade Coleslaw Recipe

1. How long does coleslaw last?

Coleslaw stays fresh for 3–4 days when refrigerated in an airtight container.

2. Can I make coleslaw the night before?

Yes—actually, it tastes better when chilled overnight.

3. How do I keep my coleslaw from getting watery?

Use fresh cabbage, don’t oversalt, and add dressing just before serving for the best texture.

4. Can I use Greek yogurt instead of mayo?

Absolutely!
It makes a lighter, tangier version.

5. Can I freeze coleslaw?

No. Mayo and cabbage don’t freeze well and become mushy.

6. Why does my coleslaw taste bitter?

Old cabbage can taste bitter. Use fresh and crisp cabbage for best results.

7. Can I make this recipe vegan?

Yes—simply replace mayo with vegan mayo and skip the sour cream.

🎉 Final Thoughts

A good homemade coleslaw recipe is one of those dishes everyone should have in their kitchen. It’s quick, refreshing, creamy, crunchy, and goes with just about everything.

Whether you’re throwing a backyard BBQ or prepping a weekday dinner, this coleslaw never isappoints. Save it, share it, pin it, and make it again and again—you’re going to love it every time!

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Homemade Coleslaw Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Side Dish

Cuisine American

Servings 6 servings

Calories 180 kcal

Ingredients

  

• 4 cups green cabbage shredded
• 1 cup red cabbage shredded
• 1 cup carrots shredded
• ½ cup mayonnaise
• 2 tbsp sour cream optional
• 1 –2 tbsp apple cider vinegar
• 1 –2 tbsp sugar
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp lemon juice
• 1 tsp Dijon mustard optional

Instructions

 

• Step 1: Prep the Veggies: Shred the green cabbage, red cabbage, and carrots. Keep cabbage thinly sliced and carrots slightly thicker for the perfect crunchy texture. Use a knife or a food processor for faster prep.

  Step 2: Make the Creamy Dressing: In a mixing bowl, combine mayonnaise, sour cream, apple cider vinegar, lemon juice, sugar, salt, black pepper, and Dijon mustard.

  Whisk until smooth and creamy. Adjust thickness with 1–2 teaspoons of milk if needed.

  Step 3: Combine Everything Add the shredded cabbage and carrots to a large bowl.

  Pour the dressing over the vegetables and mix well using salad tongs until everything is evenly coated.

  Step 4: Chill Before Serving Refrigerate the coleslaw for at least 30 minutes to allow flavors to blend and the cabbage to soften slightly.

  For best results, chill for 2–4 hours.

  Step 5: Serve Give the coleslaw a quick toss before serving. Enjoy as a side dish with BBQ, burgers, seafood, sandwiches, or picnic meals.