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The Ultimate Homemade Coleslaw Recipe (So Creamy & Easy!)

Have you grown weary of lacklustre, soggy, and uninspired coleslaw from the supermarket? Do you long for a side dish that sings with fresh, crisp textures and a perfectly poised dressing—a blend of creamy, zesty, and sweet notes? If you’re on the hunt for that one definitive recipe for every garden party, picnic, and family meal, your search is over. We’re confident we’ve perfected the best homemade coleslaw recipe, and we can’t wait to guide you through it.

This is far more than just a simple salad; it’s a colourful, texturally delightful creation that enhances any dish it shares a plate with. It’s a side that doesn’t merely play a supporting role but takes centre stage. Through careful testing and refinement, we’ve developed a method that guarantees superb results, time after time. Let’s leave behind any coleslaw let-downs and create a version so good, everyone will be begging for the secret.

Why You’ll Love This Recipe

• Flavour Harmony: We have perfected the dressing to achieve an ideal equilibrium. It’s creamy without being heavy, tangy without being sour, and subtly sweet. It beautifully coats the vegetables, letting their freshness shine.
• Wonderfully Uncomplicated: You can prepare this delightful side in under 15 minutes using a handful of common ingredients and straightforward instructions. It’s an ideal choice for spontaneous meals.
• Lasting Crunch: We will reveal our key technique for avoiding a soggy slaw, guaranteeing a satisfyingly crisp texture from the first serving to the last.
• Easily Adaptable: We provide simple ways to modify this core recipe, whether you fancy a zesty vinegar coleslaw or a traditional Southern coleslaw. The creative options are limitless!
• A Guaranteed Favourite: This coleslaw is always a success at social events. It’s the perfect accompaniment for a wide range of dishes, from barbecued meats to fresh sandwiches and baked potatoes.

Ingredients

• 1 medium white or green cabbage (about 900g), core removed and finely shredded
• 2 large carrots, peeled and coarsely grated
• 1 small red onion, very finely sliced or minced
• 150g good-quality mayonnaise
• 100g Greek yoghurt or soured cream (for extra tang)
• 3 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1-2 tablespoons caster sugar (adjust to your taste)
• 1/2 teaspoon celery salt (optional, but recommended)
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• A handful of fresh parsley, finely chopped (for garnish)

How to Make The Best Homemade Coleslaw: Step-by-Step

Mastering homemade coleslaw comes down to the method. If you follow our clear instructions, we assure you of a wonderfully tasty and crisp cabbage salad with every attempt.

Prepare the Vegetables

To begin, we need to prepare our vegetables. Shred the cabbage thinly, grate the carrots, and slice the red onion as finely as possible. This can be done manually with a knife and grater, or for speed, with a food processor using the appropriate attachments. Combine all the prepared vegetables in a large bowl.

The Secret to a Crispy Slaw (Optional but Recommended)

This is our secret for elevating your coleslaw from good to outstanding. Toss the shredded cabbage with 1/2 teaspoon of fine sea salt. Place it in a colander over the sink and leave it for 30 to 60 minutes. The salt will draw out excess moisture. Afterwards, firmly squeeze the cabbage to expel as much liquid as you can, then pat it thoroughly dry with a kitchen towel.

Whisk Up the Creamy Dressing

As the cabbage rests, it’s time to prepare the glorious dressing. In another bowl, whisk together the mayonnaise, Greek yoghurt, apple cider vinegar, Dijon mustard, and caster sugar until the mixture is completely smooth. Taste it and adjust the sweetness or acidity to your liking. This is also the moment to mix in the celery salt (if you’re using it) and black pepper.

Combine and Chill

Add the dressing to your prepped and dried vegetables. Using a large spoon or spatula, gently mix until the vegetables are uniformly coated in the dressing. Be careful not to overwork it, which could cause the cabbage to become watery. Cover the bowl and refrigerate for at least one hour to let the flavours develop and meld.

Tips for Coleslaw Perfection

To truly perfect this recipe, bear these simple pointers in mind. They are the key to turning a good side dish into a truly memorable one.

• Shred it Fresh: While pre-cut cabbage is a time-saver, taking a moment to shred a fresh head yourself will reward you with superior crunch and texture.
• Allow Time to Chill: We understand the temptation to serve it immediately, but letting the coleslaw rest in the fridge is essential for the flavours to mingle and deepen.
• Taste and Refine: Everyone’s palate is different. Give the coleslaw a final taste before serving. Does it need a touch more salt, a hint of sugar, or an extra splash of vinegar? Adjust it to your preference.
• Choose Quality Mayo: The mayonnaise forms the foundation of the dressing, so opting for a high-quality, full-fat variety will yield a richer and more delicious creamy coleslaw.

Variations and Customisations for Your Coleslaw

One of our favourite aspects of this recipe is its adaptability. You can effortlessly adjust it to suit different tastes and meals. Here are some of our preferred variations.

For a Tangier Vinegar Coleslaw

If you’re in the mood for a lighter, sharper slaw, this is a simple tweak. Halve the mayonnaise to 75g and leave out the Greek yoghurt. Up the apple cider vinegar to 5 tablespoons and introduce 2 tablespoons of a neutral oil, such as sunflower oil. This yields a zesty dressing that is wonderfully refreshing.

For a Classic Southern Coleslaw

For an authentic taste of the American South, replace the Greek yoghurt with buttermilk. You could also incorporate 2 tablespoons of sweet pickle relish or a teaspoon of celery seeds into the dressing to achieve that classic flavour which is a perfect match for fried chicken or pulled pork.

Add-Ins for Extra Flavour and Crunch

Don’t hesitate to get creative by introducing new ingredients to the mix. A few of our top suggestions include:

• Finely sliced apple for a crisp, sweet bite.
• Chopped chives or spring onions for a delicate oniony note.
• Toasted pumpkin or sunflower seeds for added texture and nuttiness.
• Crumbled Stilton or another blue cheese for a savoury, tangy punch.
• A dash of cayenne pepper for a subtle, warming heat.

What to Serve With Your Homemade Coleslaw

This versatile coleslaw is a superb companion to countless main courses. It’s an indispensable element of any summer barbecue, offering a cool, creamy counterpoint to smoky, charred flavours. We particularly enjoy serving it with pulled pork baps, chargrilled burgers, or sizzling sausages. It’s also a fantastic match for numerous chicken dishes, adding a fresh crunch to the meal. Consider pairing it with our simple Lemon Garlic Chicken or the flavour-filled Black Pepper Chicken for a swift and satisfying dinner.

FAQ

Your New Go-To Coleslaw Recipe

So, there you have it—a complete guide to creating the most delectable, creamy, and crunchy coleslaw you’ve ever had. We feel sure that after trying this recipe, you’ll bid farewell to shop-bought versions for good. It’s a straightforward recipe that yields truly exceptional results.

The next time you’re planning a meal, we hope you’ll think of this recipe. It’s more than a simple side; it’s a tribute to fresh ingredients and wonderful flavour. We invite you to give it a go and share your thoughts in the comments section below. We always enjoy hearing from our readers! Please don’t forget to rate the recipe and share it with your loved ones.

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Prep: 15 mins
Resting Time: 1 hr 30 mins
Serves: 8-10

Ingredients

• 1 medium white or green cabbage (about 900g), finely shredded
• 2 large carrots, peeled and coarsely grated
• 1 small red onion, very finely sliced or minced
• 150g good-quality mayonnaise
• 100g Greek yoghurt or soured cream
• 3 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1-2 tablespoons caster sugar (to taste)
• 1/2 teaspoon celery salt (optional)
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• A handful of fresh parsley, finely chopped (for garnish)

Instructions

1. Finely shred the cabbage, grate the carrots, and finely slice the red onion. Combine all vegetables in a large bowl.
2. For extra crispness (optional), toss the cabbage with 1/2 tsp salt and let it sit in a colander for 30-60 minutes. Squeeze out all excess moisture and pat dry.
3. In a separate bowl, whisk together the mayonnaise, Greek yoghurt, apple cider vinegar, Dijon mustard, and caster sugar until smooth. Season with celery salt (if using) and black pepper.
4. Pour the dressing over the prepared vegetables. Mix gently until everything is well-coated. Cover and chill for at least 1 hour before serving to allow flavours to meld.

Nutrition (per serving): Calories: —, Carbs: — g, Protein: — g, Fat: — g