This is my best homemade cole slaw recipe. It has everything you're looking for: The beautifully crunchy texture of the cabbage, combined with a lightly creamy, sweet and sour tangy dressing. And this recipe is so easy, you'll be done in less than 10 minutes!
I don't know about you, but I always get excited when I see cole slaw on the table. It's the perfect accompaniment to any summertime cookout, whether it's alongside burgers, a sausage sandwich, or some charcoal grilled chicken wings. It's just so light and refreshing.
Homemade coleslaw is one of the easiest dishes you'll ever make, so there's absolutely no reason to buy an expensive pre-made container in the deli ever again. Sure, you can get the pre-shredded bags of cabbage if you like, but since it only takes a couple minutes to shred it yourself, you might reconsider doing this easy task at home and saving a few dollars while you're at it.
Speaking of cabbage, I decided to use red cabbage for my recipe because I like the bright color. But if you prefer green cabbage, then go ahead and get that instead. Or go crazy and mix it up! The flavors are virtually indistinguishable.
In addition to cabbage and carrots, you'll only need a few other ingredients you already have in your pantry. There are no processed ingredients in this recipe, no ma'am! My cole slaw recipe is not only delicious, but healthy too!
- Dijon mustard
- Granulated sugar
- Lemon juice
- Apple cider vinegar
- Salt and pepper
See the recipe card below for full list of ingredients and their measurements.
🥬 Shred the cabbage and carrots
To make the best cole slaw, the first thing you're going to do is shred the cabbage. While I prefer larger chunks of cabbage in my cole slaw, Erich prefers it shredded a bit finer...so I decided to do both.
Apparently I was in the mood to make a mess and try out every slicing, dicing device I could find in our kitchen to find out which worked best. I tried a box grater, then a mandolin, then a handheld peeler. And guess what? They all shred about the same. So use whichever device you like best for shredding. If you like larger chunks mixed in, like I do, simply chop the cabbage into small pieces on a cutting board.
For the carrots, however, I found that a handheld peeler worked best. Finely shred carrots and toss in a bowl with the chopped/shredded cabbage.
🥣 Make the dressing
Okay, ready, this is really complicated. Just kidding!
In a bowl, whisk together mustard, sugar, lemon juice, and apple cider vinegar until well blended.
Then, add the mayonnaise, salt, and pepper, and whisk again until smooth.
Taste, and add more salt and pepper to taste, if necessary. That's it!
🥄 Mix it all together
Pour the dressing over the chopped cabbage and toss well.
Chill in the refrigerator for 1 to 2 hours before serving. I don't know why, but cole slaw tastes best right from the fridge.
❓ Can I make cole slaw ahead of time?
While you can chop or shred the cabbage a day or two ahead of time, I wouldn't advise tossing it with the dressing until a few hours before serving...otherwise the cabbage might get a bit soggy.
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Did you try my Homemade Cole Slaw recipe? Let us know in the comments below!
Best Homemade Cole Slaw Recipe
- 1-½ to 2 pounds cabbage (about 4 cups chopped/shredded)
- 3 carrots, finely shredded
- ½ cup mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- Salt and pepper, to taste
- Shred and/or chop cabbage. Finely shred carrots and toss in a bowl with cabbage.
- In a separate bowl, whisk together mustard, sugar, lemon juice, and apple cider vinegar until well blended. Then, add the mayonnaise, salt, and pepper, and whisk again until smooth. Taste, and add more salt and pepper to taste, if necessary.
- Pour the dressing over the chopped cabbage and toss well. Chill in the refrigerator for 1-2 hours before serving. Enjoy!
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