Prep Time: 15 minutes | Chill Time: 30 minutes | Total Time: 45 minutes | Servings: 6
Introduction
Creamy classic coleslaw recipe with green cabbage, purple cabbage, carrots and homemade tangy dressing is a crisp, colorful side dish that's perfect for backyard barbecues, picnics, potlucks, sandwiches, or weeknight dinners. Fresh shredded cabbage and sweet carrots are tossed in a rich, creamy dressing made with mayonnaise, apple cider vinegar, Dijon mustard, and a touch of honey for the perfect balance of sweet and tangy flavors. This easy homemade coleslaw comes together in minutes and tastes even better after chilling. For the best texture, refrigerate it for at least 30 minutes before serving so the vegetables absorb the creamy dressing.
Ingredients
- 5 cups (350 g) shredded green cabbage
- 2 cups (140 g) shredded purple cabbage
- 1½ cups (150 g) shredded carrots
- 2 green onions, thinly sliced
- 3/4 cup (180 g) mayonnaise
- 2 tablespoons (30 ml) apple cider vinegar
- 1 tablespoon (15 ml) Dijon mustard
- 1 tablespoon (15 ml) fresh lemon juice
- 1 tablespoon (15 g) honey
- 1/2 teaspoon (3 g) kosher salt
- 1/4 teaspoon (1 g) freshly ground black pepper
- 1/2 teaspoon (1 g) celery seed (optional)
- 2 tablespoons (8 g) chopped fresh parsley (optional)
Step-by-Step Instructions
- Prepare the vegetables. Finely shred the green cabbage and purple cabbage, grate the carrots, and slice the green onions. Place everything into a large mixing bowl.
- Make the dressing. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, lemon juice, honey, salt, black pepper, and celery seed until smooth and creamy.
- Combine. Pour the dressing over the cabbage mixture and toss thoroughly until every piece is evenly coated.
- Add herbs. Fold in the chopped parsley if using for extra freshness and color.
- Chill. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to blend and the cabbage to soften slightly.
- Taste and adjust. Before serving, taste the coleslaw and add more salt, pepper, honey, or vinegar if desired.
- Serve. Serve chilled alongside grilled chicken, burgers, pulled beef, barbecue, fried fish, or sandwiches for a refreshing, creamy side dish.
FAQs
Can I make coleslaw ahead of time?
Yes. It can be prepared up to 24 hours in advance and stored covered in the refrigerator. The flavor improves as it chills.
How do I keep coleslaw crunchy?
Salt the shredded cabbage lightly and let it sit for 15–20 minutes, then drain and pat dry before mixing with the dressing to reduce excess moisture.
How long does homemade coleslaw last?
Store it in an airtight container in the refrigerator for up to 3 days. Stir well before serving, as a little liquid may collect in the bottom of the bowl.