Save
Nothing beats the crisp crunch and tang of homemade coleslaw for a summer picnic or backyard barbecue. This classic coleslaw has been my family’s favorite for years offering just the right balance of creamy dressing and fresh vegetables. Whether you pile it high on a pulled pork sandwich or serve it alongside grilled chicken this is the slaw recipe everyone asks for at potlucks.
I first made this coleslaw for my sister’s birthday barbecue one humid July afternoon. Now I cannot imagine a summer without it because everyone from toddlers to grandparents loves it.
Ingredients
- Green cabbage or a mix of red and green cabbage: Brings crunch and color. Pick tight heavy heads for the freshest slaw.
- Carrots: Deliver sweetness and bright color. Choose firm unblemished carrots for the best texture.
- Mayonnaise: Creates a creamy base that binds the dressing. Use a high quality or homemade mayo for the richest flavor.
- Apple cider vinegar: Adds mellow tang that lifts the salad. Look for raw unfiltered vinegar if possible for extra depth.
- Honey or sugar: Gives a gentle sweetness. I prefer honey for floral notes but either works.
- Salt: Draws moisture from the cabbage and enhances all the flavors. Use fine sea salt so it dissolves evenly.
- Black pepper: Brings mild heat. Freshly cracked pepper always tastes brightest.
Instructions
- Prepare the Vegetables:
- Shred the cabbage and carrots finely using a sharp knife or a mandoline. Take your time to slice them as thin as possible for the perfect tender crunch.
- Whisk the Dressing:
- In a medium bowl combine mayonnaise apple cider vinegar honey salt and black pepper. Whisk until the mixture is smooth and creamy without any lumps.
- Combine Vegetables and Dressing:
- Transfer the shredded cabbage and carrots to a large mixing bowl. Pour the creamy dressing over the top and gently toss with clean hands or tongs making sure every strand is lightly coated.
- Let the Flavors Meld:
- Allow the coleslaw to rest for ten to fifteen minutes. This brief pause lets the dressing soak in and softens the cabbage just enough while still keeping it crisp.
- Serve:
- Give the slaw a final toss before serving. Serve chilled for best flavor or cover and refrigerate up to twenty four hours before enjoying.
Cabbage is my personal favorite here. My grandmother always grew several varieties in her garden and I remember sneaking bites straight out of her mixing bowl as a child. To this day nothing tastes more nostalgic to me than that first chilled bite right from the fridge.
Storage Tips
Store leftover coleslaw in an airtight container in the refrigerator. It will stay crisp and flavorful for up to twenty four hours. If you plan to keep it longer stir before serving to redistribute any dressing that has settled.
Ingredient Substitutions
Greek yogurt is a nice stand in for some or all of the mayonnaise if you want a lighter tangier dressing. Maple syrup can take the place of honey for a different sweetness. If you like extra crunch toasted sunflower seeds or a handful of thinly sliced radish work well tossed in the slaw.
Serving Suggestions
Classic coleslaw makes an ideal topping for burgers barbecue sandwiches and tacos. At my house we also love it next to spicy grilled sausages fried fish and even on a simple lunch plate with roast chicken.
Cultural and Historical Context
Coleslaw traces its roots to Dutch settlers who brought recipes for “koolsla” or cabbage salad to the Americas. The dish has evolved to feature creamy and vinegar based dressings and today you will find endless regional spins from Carolina slaw to Memphis style. I like to keep my version classic because that cool crunch always feels like home.
Seasonal Adaptations
In summer swap in thinly sliced snap peas for some of the carrot. In winter add a grated apple for sweetness and crunch. For extra color use purple cabbage for half of the mix.
Success Stories
One summer my neighbor asked for the recipe after having the slaw at our Fourth of July cookout. She started making it for her lake family weekends and swears it is the only way her cabbage wary uncle will eat his veggies now.
Freezer Meal Conversion
Coleslaw does not freeze well because the vegetables lose their crunch when thawed. For make ahead convenience prep the vegetables a day early and store in a tightly covered bowl lined with paper towels. Mix up the dressing separately and toss just before serving for the best texture.
This classic coleslaw is a simple crowd pleaser that never goes out of style. With a few fresh ingredients you can serve up a side that everyone will love again and again.
FAQs about Recipes
- → Can I use pre-shredded cabbage and carrots?
Yes, pre-shredded vegetables work well for convenience and save preparation time.
- → How long should coleslaw sit before serving?
Letting it sit for 10-15 minutes enhances flavor, but chilling up to 24 hours deepens the taste.
- → What can I substitute for mayonnaise?
Greek yogurt or a mix of sour cream and mayonnaise offers a lighter, tangy alternative.
- → Is it possible to use sugar instead of honey?
Yes, granulated or even brown sugar can be used for sweetness in place of honey.
- → How do I keep coleslaw from getting soggy?
Serve shortly after mixing, or keep the vegetables and dressing separate until ready to toss.
- → Should coleslaw be served chilled?
Chilling coleslaw before serving adds crispness and allows flavors to meld perfectly.