Why Homemade Coleslaw is Best

If you’re still relying on store-bought coleslaw, prepare to have your mind changed. Making coleslaw from scratch is incredibly rewarding and offers numerous advantages:

• Unmatched Freshness and Crispness: Homemade coleslaw guarantees that satisfying crunch. You control the quality and freshness of your vegetables, ensuring every bite is vibrant and crisp, unlike the often limp texture of pre-made versions.
• Superior Flavor, Color, and Texture: You can achieve a far richer depth of flavor and a more dynamic interplay of textures by using fresh, hand-selected ingredients. The colors are brighter, the textures more varied, and the overall taste is simply elevated.
• Complete Customization: Tailor your coleslaw to your exact preferences. Love a specific type of cabbage? Want more carrots? Crave a hint of spice? Making it yourself allows for endless customization, incorporating your favorite vegetables and adjusting the dressing to perfection.
• Control Over Dressing: One of the biggest advantages is being able to add as little or as much dressing as you desire. This prevents soggy coleslaw and allows you to achieve your ideal balance of creamy, tangy, and sweet. You can also adjust the tanginess, sweetness, or spice level of the dressing to suit your taste buds.
• Avoid Preservatives and Unwanted Additives: Store-bought coleslaw often contains preservatives and high fructose corn syrup. Making it at home ensures you know exactly what goes into your dish, keeping it wholesome and natural.

Crafting the perfect classic coleslaw starts with high-quality ingredients. Here’s a breakdown of everything you’ll need for this easy recipe (the full recipe card is at the bottom):

• Cabbage: The star of the show! You can use green cabbage for a traditional feel, purple cabbage for a vibrant splash of color and a slightly peppery note, or even Napa cabbage for a softer texture. A combination of green and purple cabbage (as I used) offers the best visual appeal and a balanced flavor. You’ll need about 2 small heads, totaling around 2 pounds. Choose firm, heavy heads with crisp outer leaves.
• Carrots: These add natural sweetness, a lovely orange hue, and additional crunch. I highly recommend freshly shredded carrots. Pre-shredded carrots from the store tend to be tougher, drier, and lack the fresh flavor that makes homemade coleslaw so good. Take a few extra minutes to shred them yourself for superior results.
• Fresh Chives or Green Onion: Both chives and green onions provide a mild, fresh oniony flavor that brightens the coleslaw. Chives offer a more delicate touch, while green onions have a slightly stronger, more robust taste. Either choice will be absolutely delicious.
• Cilantro: This herb adds a distinct, fresh, and slightly citrusy note that complements the other vegetables beautifully. If you’re not a fan of cilantro, you can omit it or substitute with fresh parsley for a different, but still pleasant, flavor profile.
• Mayonnaise: The base of our creamy dressing. Use a good quality mayonnaise for the best flavor and texture. If you prefer a lighter option or have dietary restrictions, Greek yogurt can be a fantastic substitute, offering a similar creaminess with a tangy twist.
• Dijon Mustard: Just a tablespoon adds a wonderful depth of flavor and a subtle tang to the dressing, balancing the richness of the mayonnaise. It’s a key ingredient for that classic coleslaw taste.
• Apple Cider Vinegar: This provides the essential acidity that cuts through the richness of the mayonnaise, making the dressing bright and refreshing. It’s crucial for achieving that characteristic coleslaw tang.
• Celery Seed: This is an absolute must-have for classic coleslaw flavor! It provides a unique, slightly earthy, and peppery note that is instantly recognizable and incredibly delicious. Do not skip this ingredient if you want an authentic taste!
• Salt and Pepper: Essential seasonings to enhance all the other flavors. Adjust to taste, ensuring your coleslaw is perfectly seasoned.

You’ll be amazed at how straightforward and quick it is to prepare this delicious coleslaw. It really couldn’t be easier!

1. Prepare Your Veggies: Start by shredding your cabbage and carrots. For cabbage, you can use a sharp chef’s knife to finely slice it, a mandoline for uniform strips, or a food processor with a shredding disc for speed. Remember to remove any tough outer leaves first. For carrots, a box grater works perfectly. Then, finely chop your fresh cilantro and chives (or green onions). Place all your prepared vegetables in a large mixing bowl.
2. Whisk the Creamy Dressing: In a separate medium bowl, combine all the dressing ingredients: mayonnaise, Dijon mustard, apple cider vinegar, celery seed, salt, and black pepper. Whisk everything together thoroughly until the dressing is smooth and well combined. Taste the dressing and adjust seasonings as needed—you might want a little more salt, pepper, or a touch more vinegar for extra tang.
3. Combine and Toss: Pour the prepared dressing over the shredded vegetables in the large bowl. Now, gently toss everything together using large tongs or your hands (wearing gloves can be helpful). Ensure all the vegetables are evenly coated with the creamy dressing. This recipe is designed for a generously dressed coleslaw, which I personally love. However, if you prefer a lighter dressing, start by adding about half of the dressing, toss, and then add more incrementally until it reaches your desired creaminess.
4. Serve Immediately or Chill: For the ultimate crispness, I recommend serving coleslaw right after it’s been tossed. The flavors will be fresh, and the vegetables will be at their crunchiest. However, this coleslaw also holds up beautifully. You can make it ahead of time and store it in an airtight container in the refrigerator for several days. Keep in mind that it will soften slightly as it sits, as salt draws moisture out of the cabbage.

Pro Tip for Maximum Crunch: If you’re preparing the coleslaw several hours in advance or for a party, consider keeping the shredded vegetables and the dressing separate in the refrigerator. Mix them together just 15-30 minutes before serving to ensure every bite is as crisp as possible!

While our classic coleslaw is perfect as is, it’s also a fantastic canvas for culinary creativity! Whether you want to load it up with more vegetables, introduce a different flavor profile, or simply explore new serving ideas, here are a few options to inspire you:

Super Veggie Coleslaw: For a nutrient-packed twist, replace about 1 pound of the shredded cabbage with a combination of your favorite additional chopped vegetables. Great options include crisp snap peas, finely chopped broccoli florets or stems (shredded!), shredded kale, diced cucumber, or thinly sliced radishes or daikon. Aim for about 4 cups of these extra veggies to maintain balance and texture.

Sesame Lime Coleslaw: Keep the base coleslaw mix (cabbage, carrots, chives, cilantro) the same, but transform the dressing for an Asian-inspired flair. Whisk together 1 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon rice wine vinegar, the fresh juice of 1 lime, 1 teaspoon toasted sesame oil, and salt and pepper to taste. For an added crunch and nutty flavor, stir in 1/4 cup chopped roasted peanuts and 1 tablespoon toasted sesame seeds just before serving.

Avocado Chipotle Coleslaw: If you love a little heat and creaminess, this variation is for you. Maintain the original coleslaw vegetable blend. For the dressing, add the juice of 1 lime and 1 teaspoon of smoky chipotle powder (or more, to taste) to the mayonnaise mixture, omitting the celery seed. Fold in 2-3 ripe avocados, chopped into bite-sized pieces, and 1 finely diced jalapeño (remove seeds for less heat) just before serving. The avocado adds a luscious texture and mellows the spice beautifully.

Other Customization Ideas:

• Sweetness Boost: For a slightly sweeter coleslaw, add a teaspoon or two of sugar, honey, or maple syrup to the dressing.
• Herbal Freshness: Experiment with other fresh herbs like dill, parsley, or mint for different flavor notes.
• Tangy Kick: A squeeze of lemon juice or a dash of hot sauce can liven up the dressing.
• Nutty Crunch: Toasted pecans, walnuts, or sunflower seeds can add an extra layer of texture.
• Fruity Zing: Thinly sliced apples or dried cranberries can introduce a delightful sweetness and chewiness.

Serving Suggestions:

• BBQ & Grilling: A classic pairing! Serve with pulled pork, brisket, grilled chicken, ribs, or hot dogs.
• Sandwich & Taco Topping: Adds crunch and freshness to any sandwich, burger, or taco, especially fish tacos or slow-cooked pork tacos.
• Fried Favorites: A cool, tangy coleslaw is the perfect contrast to rich, fried foods like fried chicken, fish and chips, or onion rings.
• Potlucks & Picnics: It’s a make-ahead champion and travels well, making it ideal for large gatherings.
• As a Side Salad: A refreshing alternative to a green salad, perfect for any casual meal.

Once you’ve peeled off the outermost layers of cabbage, the inner leaves are typically quite clean and protected. However, if you prefer or if the cabbage appears dirty, you can certainly wash it. For ease, after shredding, you can rinse the cabbage in a salad spinner to remove any remaining dirt, and then use the spinner to thoroughly dry it. Ensuring the cabbage is dry is crucial for preventing a watery coleslaw and allowing the dressing to adhere properly.

There are a few methods! For smaller quantities or if you prefer less cleanup, I think it’s easiest to use a sharp chef’s knife. Cut the cabbage into quarters, remove the core, then thinly slice each quarter. A mandoline slicer can also create very uniform, thin shreds, but requires careful handling. For larger quantities or a quicker process, a food processor with a shredding or slicing disc can work wonders, but it might create smaller, less uniform pieces. Choose the method that best suits your comfort level and desired texture.

Absolutely, you can! While freshly shredded vegetables offer the best texture and flavor, using a pre-shredded coleslaw mix, broccoli salad mix, or just pre-shredded cabbage is a fantastic shortcut. Simply combine our homemade creamy dressing with your store-bought mix for a quick and delicious coleslaw that still tastes far better than any pre-dressed version you’d buy.

Coleslaw can be stored in an airtight container in the fridge for several days. However, for optimal crunch and freshness, it’s best consumed within 1-2 days. The longer it sits, the more the cabbage will soften as the salt in the dressing draws out its moisture. While still edible, the texture will change significantly after a couple of days.

Yes, definitely! For the freshest and crunchiest result when preparing in advance, it’s best to prep the cabbage mixture and the dressing separately. Store them in individual airtight containers in the fridge for up to a week. Then, combine them right before you plan to serve. This method prevents the cabbage from becoming soggy and ensures your coleslaw is perfectly crisp when it hits the table.

The primary reason coleslaw can become watery is due to salt drawing out moisture from the cabbage. Cabbage naturally contains a lot of water. As it sits dressed with salt, it releases this liquid. To minimize this, ensure your cabbage is very dry before adding the dressing. Also, mixing the cabbage with the dressing just before serving is the best way to maintain its crispness and prevent excess liquid from accumulating at the bottom of the bowl.

Yes, easily! The main ingredient to swap is the mayonnaise. Simply use your favorite high-quality vegan mayonnaise substitute. All other ingredients in this classic recipe (cabbage, carrots, chives, cilantro, Dijon, apple cider vinegar, celery seed, salt, pepper) are naturally vegan-friendly.

For the richest and creamiest classic coleslaw, a full-fat, good-quality mayonnaise is recommended. Brands known for their rich flavor and smooth texture will yield the best results. If you prefer a lighter option, you can use a light mayonnaise, or even substitute half or all of the mayonnaise with plain Greek yogurt for a tangier and protein-rich dressing.