The Perfect Classic 15-Minute Homemade Coleslaw Recipe

We’ve all had that heart-sinking moment: the main course is ready, the guests are arriving, but a vital side dish is missing. Picture the scene – the barbecue is smoking beautifully, but the plates feel incomplete. There’s no need to worry. We have the ideal answer for those times when you need something delicious, fast, and guaranteed to please a crowd. Allow us to introduce our Classic 15-Minute Homemade Coleslaw. This is no ordinary side; it’s a beautifully crafted mix of creamy dressing, zesty tang, and satisfying crunch that transforms any meal into something special. Move over, lacklustre supermarket versions. In less time than it takes to lay the table, you can prepare a fresh, colourful bowl of coleslaw that tastes incredibly gourmet.

This is our trusted recipe for every occasion, from large family gatherings in the garden to adding a little something extra to a midweek sandwich. It serves as proof that wonderful food can be wonderfully simple. Using just a few fresh components and our straightforward dressing, you can craft a side that will have your friends and family begging for the secret. So, let’s tie on our aprons and get started on creating the most delightful coleslaw you’ve ever had.

Why You’ll Love This Recipe

• Exceptionally Quick: Living up to its promise, this truly is a quick coleslaw recipe. From beginning to end, you are just 15 minutes away from a fabulous side, which makes it perfect for those last-minute meal additions.
• Beautifully Balanced Taste: We have fine-tuned the dressing to achieve the perfect harmony of flavours. It’s rich and creamy but not overly heavy, tangy but not sharp, with a subtle sweetness tying everything together.
• Wonderfully Versatile: This coleslaw is so much more than a barbecue staple. You can pile it high on pulled pork baps, serve it with battered fish, or add a spoonful to a green salad for an extra layer of texture. It’s a true all-rounder.
• A World Away from Shop-Bought: The moment you experience the fresh, crisp texture of homemade slaw, you’ll bid farewell to pre-packaged options. With this recipe, you are in complete control of the ingredients, the freshness, and the final crunch.
• Easily Adaptable: We are sharing our classic recipe, but we’ll also reveal some of our favourite twists. Whether you prefer a bit of heat, more herbs, or a hint of fruit, this recipe provides the perfect foundation.

Ingredients

• green cabbage
• red cabbage
• red onion
• spring onions
• soured cream
• apple cider vinegar
• Dijon mustard
• caster sugar
• celery salt
• black pepper
• lemon juice

We find that the secret to a truly superb slaw lies in using simple, fresh ingredients. There’s no need for elaborate items to make something spectacular. Here is the list of what you’ll need:

• For the Slaw:
• 1/2 medium head of green cabbage (about 400g), finely shredded
• 1/4 medium head of red cabbage (about 200g), finely shredded
• 2 medium carrots, peeled and grated
• 1 small red onion, very thinly sliced
• 2 spring onions, finely chopped (optional, for extra freshness)
• For the Creamy Dressing:
• 150g good-quality mayonnaise
• 50g soured cream or full-fat Greek yoghurt
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon caster sugar (or honey)
• 1/2 teaspoon celery salt
• A generous pinch of freshly ground black pepper
• A squeeze of fresh lemon juice (to brighten the flavours)

How to Make Our Classic 15-Minute Homemade Coleslaw

Assembling this easy cabbage salad is wonderfully straightforward. We’ll guide you through the process step-by-step to guarantee a flawless result on every occasion.

Step 1: Prepare the Vegetables

Let’s begin by preparing our vegetables. The texture is paramount for an excellent coleslaw, so the way you slice and shred makes all the difference. You can achieve this by hand with a good knife, with a mandoline for perfectly uniform slices (please be careful!), or by using the shredding disc of a food processor for ultimate speed.

1. Shred the Cabbage: Peel off and discard any tough outer leaves from your cabbages. Slice them into quarters, cut out the dense core, and then slice each piece as finely as possible. Transfer the shredded cabbage to a large bowl.
2. Grate the Carrots: After peeling the carrots, grate them on a standard box grater. Add the grated carrot to the cabbage in the bowl.
3. Slice the Onion: Finely slice your red onion and add it to the mix. If you’ve opted to use spring onions, chop them and pop them in too.
4. Toss Everything Together: With your hands or a set of tongs, mix all the prepared vegetables until they are well combined. Take a moment to admire the vibrant colours!

Step 2: Whisk Together the Creamy Dressing

The dressing is what gives coleslaw its signature character. Ours is carefully balanced, though we encourage you to tweak it to suit your own palate.

1. Combine Wet Ingredients: In a separate, smaller bowl, mix together the mayonnaise, soured cream (or yoghurt), apple cider vinegar, and Dijon mustard.
2. Add Seasoning: Whisk in the sugar, celery salt, black pepper, and a generous squeeze of fresh lemon juice.
3. Mix Until Smooth: Continue whisking until the sugar is fully dissolved and the dressing has a smooth, creamy consistency. Now is the time to taste it and make any adjustments. Fancy a bit more tang? Add another drop of vinegar. Prefer it sweeter? A little more sugar will do the trick.

Step 3: Combine and Chill

It’s time for the final, most rewarding part: bringing it all together.

1. Dress the Slaw: Pour around two-thirds of your dressing over the vegetable mix. Use tongs to gently toss everything until the vegetables are lightly and evenly coated.
2. Adjust to Your Liking: We recommend starting with less dressing and adding more if needed. If you love a really creamy coleslaw, feel free to add the remaining dressing. If you prefer a lighter coating, you may find that two-thirds is just right.
3. Chill (Recommended): For the best flavour, cover the bowl and place it in the refrigerator for at least 15-20 minutes before you serve it. This short chilling period allows the flavours to mingle and the cabbage to soften ever so slightly. If you’re pressed for time, however, it’s still delicious served immediately!

Tips for Coleslaw Perfection

Are you ready to elevate your coleslaw from delicious to absolutely outstanding? We’ve compiled our best advice from years of perfecting this very recipe.

The Secret to Non-Watery Coleslaw

Nothing disappoints quite like a watery coleslaw. Cabbage has a high water content, which it tends to release when mixed with the salt and acid in a dressing. To avoid this, try this simple technique: once you’ve shredded the cabbage, put it in a colander, sprinkle over a teaspoon of salt, and leave it for 30 minutes. The salt helps draw out the excess moisture. Afterwards, rinse the cabbage thoroughly with cold water to wash off the salt, and pat it completely dry using kitchen paper or a clean tea towel before you add the dressing. This extra step ensures a crunchy, not soggy, result.

Getting the Texture Just Right

While a food processor is undoubtedly quick, we often find that using a sharp knife provides the most pleasing texture. It allows you to create shreds of varying thickness, which gives the finished dish a lovely, rustic quality. Try to cut long, ribbon-like strands of cabbage instead of small, confetti-style pieces, as the latter can become mushy much faster.

Make-Ahead Magic

This coleslaw is certainly a recipe you can prepare in advance. For optimal results, chop your vegetables and store them in the fridge in an airtight container for up to three days. You can mix the dressing separately and keep it in a sealed jar. When it’s time to eat, simply combine the two. This method keeps every component perfectly crisp.

What to Serve with Your Coleslaw

This coleslaw is the quintessential BBQ side dish, yet its versatility extends far beyond that. It provides the ideal cooling counterpoint to rich, smoky, or spicy flavours. We particularly enjoy serving it with:

• Pulled pork or beef brisket sandwiches
• Classic cheeseburgers and hot dogs
• Sticky barbecue ribs
• Spicy fried chicken
• Grilled fish or fish and chips

It also makes a wonderful accompaniment to a range of main courses. Consider a generous portion alongside our popular Baked Ranch Chicken, or even with a flavourful pasta dish like our Garlic Parmesan Chicken Pasta Recipe to introduce a fresh, crunchy contrast. Cabbage is also a nutritional powerhouse, full of vitamins and fibre. You can discover more about its impressive health benefits from expert sources like Healthline.

FAQ

Your New Favourite Side Dish Awaits

So, that’s our simple, reliable method for creating a genuinely superb Classic 15-Minute Homemade Coleslaw. It delivers on all fronts – crunchy, creamy, and tangy – and is ready in no time at all. This recipe is a perfect example of how you don’t need complicated steps or exotic ingredients to make a dish that delights everyone at the table.

The next time you’re organising a barbecue, packing a picnic, or simply in need of a quick and tasty side, we hope this recipe comes to mind. It’s a dependable favourite of ours, and we’re confident it will become one of yours too.

Have you given our coleslaw recipe a go? Perhaps you have a secret ingredient or a unique variation? We would be delighted to hear from you! Please share your experiences and ideas in the comments section below. Happy cooking!

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Prep: 15 mins
Cook: 0 mins
Serves: 4-6

Ingredients

• 1/2 medium head of green cabbage (about 400g), finely shredded
• 1/4 medium head of red cabbage (about 200g), finely shredded
• 2 medium carrots, peeled and grated
• 1 small red onion, very thinly sliced
• 2 spring onions, finely chopped (optional)
• 150g good-quality mayonnaise
• 50g soured cream or full-fat Greek yoghurt
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon caster sugar (or honey)
• 1/2 teaspoon celery salt
• Freshly ground black pepper, to taste
• A squeeze of fresh lemon juice

Instructions

1. Prepare Vegetables: In a large bowl, combine the finely shredded green and red cabbage, grated carrots, and thinly sliced red and spring onions. Toss everything together until well combined.
2. Make Dressing: In a separate bowl, whisk together the mayonnaise, soured cream, apple cider vinegar, Dijon mustard, caster sugar, celery salt, black pepper, and a squeeze of lemon juice until smooth and creamy.
3. Combine & Chill: Pour about two-thirds of the dressing over the vegetables and toss gently to coat. Add more dressing if you prefer a creamier consistency. For the best flavour, cover and chill in the refrigerator for at least 15-20 minutes before serving.

Nutrition (per serving, estimated): Calories: 350 kcal, Carbs: 14g, Protein: 3g, Fat: 30g