This homemade coleslaw is crunchy, creamy, and super easy to make! With fresh cabbage, carrots, and a tasty dressing, it’s a perfect side for summer picnics.
Making coleslaw is so simple, you might end up whipping it up for every BBQ! I love serving it cold and crisp—pair it with burgers for a classic combo!
Key Ingredients & Substitutions
Green and Purple Cabbage: These add crunch and color. You can use just one type if that’s what you have, or even swap in napa cabbage for a milder flavor.
Shredded Carrots: They bring sweetness and color. If you don’t have fresh carrots, pre-packaged coleslaw mix usually contains them too. Grated apples or bell peppers can also work for a different twist.
Mayonnaise: This is the base for the creaminess. Greek yogurt is a great substitute for a lighter dressing, and it adds a bit of tang as well.
Apple Cider Vinegar: Adds acidity for balance. White vinegar or lemon juice can work as substitutes. Adjust the amount to your taste preference!
How Do I Get the Best Flavor in My Coleslaw?
The key to a flavorful coleslaw lies in the dressing and the chill time. Combining mayonnaise with vinegar and mustard creates a tasty base. Make sure to mix it well until smooth.
- To allow the veggies to soak up the dressing, give them at least an hour in the fridge. This also enhances the crunch!
- Taste your coleslaw before serving; add more salt, pepper, or sugar as you like. Balancing flavors can make all the difference!
The Best Easy Homemade Coleslaw
Ingredients You’ll Need:
Vegetable Base:
- 3 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1/4 cup chopped green onions or chives
For The Dressing:
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
How Much Time Will You Need?
This coleslaw recipe takes about 15 minutes of prep time, plus at least 1 hour for chilling in the fridge. The chill time is important for the flavors to blend beautifully, making every bite deliciously refreshing!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by shredding your cabbages and carrots if they aren’t pre-shredded. In a large mixing bowl, combine the shredded green cabbage, purple cabbage, shredded carrots, and chopped green onions or chives. Give it a gentle toss to mix them evenly.
2. Make the Dressing:
In a separate smaller bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper. Keep whisking until the mixture is nice and smooth; this will be your creamy dressing!
3. Combine and Mix:
Pour the dressing over the shredded vegetable mixture and toss everything together until all the veggies are coated in the dressing. Make sure they are mixed well for an even flavor.
4. Chill the Coleslaw:
Cover the bowl with plastic wrap or a lid and pop it in the refrigerator for at least 1 hour. This will help the flavors meld together and let the coleslaw chill, making it refreshing to serve.
5. Final touches and Serving:
Before serving, give the coleslaw a good stir to redistribute the dressing. Taste it and adjust the seasoning with more salt or pepper if needed. Serve it chilled as a delicious side dish with your favorite meals or BBQ!
FAQ about The Best Easy Homemade Coleslaw
Can I Use Different Types of Cabbage?
Absolutely! While this recipe uses green and purple cabbage, you can use any cabbage variety you prefer, such as napa cabbage or savoy cabbage. Just keep in mind that the texture and flavor might change slightly.
How Can I Make This Recipe Healthier?
To make your coleslaw lighter, consider using Greek yogurt instead of mayonnaise for the dressing. You can also reduce the amount of sugar and add extra veggies, like bell peppers or radishes, for more nutrients and crunch!
Can I Make Coleslaw Ahead of Time?
Yes! Coleslaw can be made a day in advance and stored in the refrigerator. Just give it a stir before serving to ensure the dressing is evenly distributed again.
How Should I Store Leftover Coleslaw?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To keep the coleslaw fresh, avoid mixing it with the dressing until you’re ready to serve it again.
