Easy! Creamy Homemade Coleslaw in just 10 minutes

This is the creamiest Homemade Coleslaw recipe ever! It requires only a few basic ingredients to prepare, and it’s so crunchy and refreshing! This coleslaw can be made in advance. In fact, it’s even more flavorful that way!! 

This homemade coleslaw recipe is packed with bright, fresh flavors and a deliciously crunchy texture. Try it as a topping for sandwiches, alongside meats like pulled pork, or on top of your next chili dog or hamburger. It’s surely a recipe you will use over and over. It’s also quite versatile and with some extra seasonings and mix-ins, you can customize this side dish exactly how you like.

Coleslaw Ingredients

1. Cabbage – You can start with a whole cabbage and carrots and shred them or reach for a bag of shredded coleslaw. As an alternative to green (white) cabbage, you can also use red cabbage, savoy cabbage, or Napa cabbage in this coleslaw recipe or any combination there of- it’s totally up to you.
2. Carrots – Peel them and then use a box grater [paid link] or food processor [paid link] grating wheel to shred them.
3. Mayonnaise – Always reach for your favorite brand – that’s always the best kind! For me, I prefer to whip up a batch of my 5-minute food processor mayonnaise. It’s practically fool-proof!
4. Apple cider vinegar – Gives the salad a nice bite of acidity and freshness. If you prefer, you can use white vinegar or red wine vinegar, or even champagne vinegar. For me, the flavor of balsamic doesn’t blend well in this dish.
5. Sugar, honey, Truvia, or Splenda – Balances out the acidity of the acid and sweetens the salad dressing. The carrots lend a certain sweetness to the dressing, so be sure to give it a taste before deciding to add your sweetener of choice.
6. Salt and Ground Black Pepper – more or less to suit your tastes. The salt draws out the moisture in the cabbage and amplifies the flavors on your tongue.
7. Celery Seeds or Celery Salt – Typically, I use celery salt instead of celery seeds. So adjust your salt and pepper accordingly.
8. Chopped parsley or celery leaves – as a garnish, parsley adds a great brightness. Alternatively, you can also use freshly chopped celery leaves. Celery leaves are perfectly edible and add an additional brightness to the coleslaw. Try it, it’s amazing!

How to Make Coleslaw

1. Shred the Cabbage: Quarter the cabbage and remove the core. Cut each quarter in half through the middle and cut into fine shreds. Place the shredded cabbage in a large mixing bowl [paid link]; about 5 cups.
2. Make coleslaw dressing: In a small mixing bowl [paid link], whisk [paid link] together the mayonnaise, apple cider vinegar, and sweetener of choice. Season with salt, celery salt or celery seeds, and ground black pepper, to taste. Add the salt a little at a time since we are mixing two kinds in this step. It’s easy to add more, but over-salting will ruin the dish.
3. Pour dressing over shredded cabbage mixture: Place shredded coleslaw mix in a large bowl, pour the prepared dressing over the top, and toss to combine.
4. Let it Rest: Let the salad rest for at least 30 minutes or up to 1 hour before serving for the flavors to meld. Serve cold.

Variations

Mix-In additional ingredients to the cabbage blend

You can also add other mix-ins to the coleslaw things like:

• grated Granny Smith apples
• Golden raisins
• Pineapple tidbits
• Bleu cheese or cheddar cheese
• Chopped celery
• Shredded broccoli stems
• Pickled Jalapenos

Stir in Additional Seasonings to the Coleslaw dressing

If you want extra flavor add other seasonings such as:

• Onion powder
• Garlic powder
• Fresh Parsley
• Green onions (Scallions)
• Your favorite Hot Sauce
• Pinch of Cayenne pepper to give it a little kick

Serving Suggestions

Here are a few things I love to pair with it:

• Pulled Smoked Pork
• Beer-Battered Fish & Chips
• Oven Country Pork Ribs
• Slow Cooker 3-ingredient Kalua Pork
• Instant Pot Pork Ribs
• BBQ Chicken Thighs

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