Coleslaw Recipe
Classic homemade coleslaw with finely shredded green cabbage and carrots in a creamy, tangy mayonnaise dressing.
Contains: Egg
Mayonnaise contains egg. Packaged mayonnaise and Dijon mustard formulations can vary, so check the labels of the products you use if you have food allergies.
WHY IT WORKS
Why This Recipe Works
01
Balance Creamy and Tangy
Mayonnaise gives the slaw its creamy body while apple cider vinegar and Dijon mustard keep the dressing bright rather than heavy.
02
Shred It Finely
Finely shredded cabbage and grated carrot soften just enough in the dressing while keeping the crisp bite that classic coleslaw needs.
03
Dress Just Before Serving
Tossing the vegetables with the dressing shortly before serving keeps the slaw fresh and helps limit excess liquid in the bowl.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
- Slaw
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- Dressing
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Tools
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Method
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Put the shredded cabbage and grated carrots in a large mixing bowl and toss them together.
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In a separate bowl, whisk the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt and black pepper until smooth.
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Pour the dressing over the cabbage and carrots. Toss thoroughly until the vegetables are evenly coated.
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Serve immediately for the crispest texture, or cover and refrigerate for about 30 minutes for a slightly softer slaw. Toss again before serving.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Shred the cabbage and carrots and mix the dressing separately up to 1 day ahead. Keep both covered and refrigerated, then toss them together shortly before serving for the best texture.
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Dietary options
Make This Recipe Work for You
Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.
Make It Vegan
Change the following ingredient:
Replace3/4 US cup mayonnaise
With3/4 US cup vegan mayonnaise
Replace180 millilitres (ml) mayonnaise
With180 millilitres (ml) vegan mayonnaise
Use the same quantity of vegan mayonnaise.
For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.
Recipe Notes
Ingredient Notes
Shred the cabbage fairly finely so the dressing coats it evenly and the texture stays crisp without feeling coarse. Regular full-fat mayonnaise gives the most classic creamy result, while celery seed adds a subtle familiar coleslaw flavor.
Useful Substitutions
A bagged plain coleslaw mix can replace the cabbage and carrots; use about 10 cups and add the dressing gradually because pack sizes and vegetable ratios vary. White wine vinegar can replace the apple cider vinegar for a slightly cleaner, less fruity tang.
INGREDIENT QUALITY
Quality Note
Use a firm, fresh cabbage with tightly packed leaves and shred it fairly finely. Even shreds coat more consistently and give a crisp but tender finished texture.
SPEND LESS
Cost-Saving Tip
A whole cabbage is often better value than a prepared coleslaw mix and lets you use only what you need. Keep the remaining cabbage for stir-fries, soups, tacos or another salad to reduce waste.
COOKING TIPS
Tips
Shred Evenly
Keep the cabbage shreds reasonably fine and even so they soften at the same rate and pick up the dressing consistently.
Shred It Finely
Combine the mayonnaise, vinegar, sugar, mustard and seasonings until smooth before adding the vegetables so the flavor is evenly distributed.
Add Dressing Gradually
Cabbage heads vary in size and moisture. Start with most of the dressing, toss well, then add the rest only if the slaw needs it.
Chill for a Softer Slaw
The coleslaw can be served immediately for maximum crunch, or refrigerated for about 30 minutes if you prefer the cabbage slightly softer.
MAKE IT LAST
Storing & Freezing
Storing
Keep coleslaw refrigerated in a covered container and use it within 3 days. If it has been sitting at room temperature for more than 2 hours, discard it.
Freezing
Freezing is not recommended. The cabbage loses its crisp texture and the mayonnaise-based dressing can separate after thawing.
ESTIMATED PER SERVING
Nutrition
1 of 8 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Coleslaw FAQs
Can I make coleslaw ahead of time?
Yes. For the best texture, shred the cabbage and carrots and mix the dressing separately up to 1 day ahead. Keep both refrigerated, then combine them shortly before serving.
How do I keep coleslaw from getting watery?
Use crisp, dry cabbage and avoid dressing the vegetables too far in advance. Cabbage naturally releases moisture after it is salted and dressed, so a short chill is helpful but an overnight rest will produce a softer, wetter slaw.
Can I use bagged coleslaw mix?
Yes. Use about 10 US cups of plain shredded coleslaw mix in place of the cabbage and carrots. Add the dressing and toss well, adjusting the amount slightly if the package contains substantially more or less vegetables.
Can I make this coleslaw less sweet?
Yes. Reduce the sugar to suit your taste. The dressing should still have enough acidity from the apple cider vinegar to taste bright and balanced.
How long does homemade coleslaw keep?
Store it covered in the refrigerator and use it within 3 days. The cabbage will gradually soften and release more liquid, so the texture is best earlier in that window.
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