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Homemade Coleslaw

A crunchy and creamy coleslaw recipe featuring green and red cabbage, carrots, and a bright, tangy dressing that's perfect for any meal.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 cups green cabbage, thinly sliced The backbone of the coleslaw, providing a crisp texture.
  • 1 cup red cabbage, thinly sliced Adds color and a peppery bite.
  • 1 cup carrot, grated or matchstick style Adds sweetness and extra crunch.
Dressing
  • 1 cup mayonnaise The creamy base.
  • 2 tablespoons apple cider vinegar Brightens the dressing.
  • 1 tablespoon lemon juice Adds extra freshness.
  • 1 tablespoon sugar or honey Balances the acidity.
  • 1 teaspoon Dijon mustard Adds depth and gentle heat.
  • 1/2 teaspoon celery seed Classic deli flavor.
  • to taste salt and pepper For seasoning.

Method
 

Preparation
  1. Remove any wilted outer leaves from the cabbage.
  2. Cut the cabbage into quarters through the core and cut out the core at an angle.
  3. Slice the cabbage quarters flat-side down into thin shreds and transfer to a large bowl.
  4. Grate or slice the carrot and add it to the bowl.
  5. For the dressing, whisk together the mayonnaise, vinegar, lemon juice, sugar, Dijon mustard, celery seed, salt, and pepper in a separate bowl until smooth.
  6. Toss the cabbage and carrot with the dressing until well-coated.
  7. Taste and adjust seasoning, adding more salt, acid, or sweetness as needed.
  8. Chill for 20 to 30 minutes before serving for the best texture and flavor.

Notes

For an extra tang or if you're serving with rich foods, consider adding a bit more vinegar. This coleslaw also travels well, making it ideal for potlucks. If you want to make it ahead, prepare it a day in advance and dress it a few hours before serving.