Classic Coleslaw is a simple, fresh salad made with crunchy cabbage and carrots, tossed in a creamy homemade dressing. The combination of mayonnaise, sugar, lemon juice and apple cider vinegar gives the dressing a lovely balance of sweetness and tanginess.
This is a great salad to have on hand for family dinners, summer barbecues or when you need an easy side dish to share. It is quick to prepare, uses everyday ingredients and goes well with so many different meals.
Why make coleslaw from scratch?
We have so many convenience foods now available at our fingertips when we go to the supermarket, that we sometimes forget how easy it is to prepare things from scratch!
With both the deli and the fresh produce aisle having coleslaw available either bagged or premade I have gotten lazy! So I thought that I would share a very simple and delicious classic coleslaw to try, a great idea when those pre prepared are not available.
How much coleslaw does this make and how long will it keep?
This recipe makes a lovely big batch of coleslaw, perfect for feeding a crowd or enjoying over several meals. If you are only making it for a smaller family or don’t think you will get through it all, you can easily halve the ingredients to make a smaller portion.
The great thing about homemade coleslaw is that it keeps well in the fridge for around 4–5 days when stored in an airtight container. This means you can prepare it ahead of time and have a delicious, ready-made side salad on hand for lunches, dinners or barbecues throughout the week. Just give it a good stir before serving, as the dressing may settle at the bottom.
What to serve with homemade coleslaw
One of our favourite ways to enjoy coleslaw is in soft tacos, with either a crunchy karaage chicken, pulled chicken or pork or leftover roast lamb.
Otherwise, I love it as a side for rich meals such as lasagne or macaroni cheese where it helps cut through the cheesy goodness!
What do you need to make homemade coleslaw?
The ingredients you will require are listed below. Please scroll further down the page for the full recipe card with quantities and method.
- Mayonnaise
- Sugar
- Lemon Juice
- Apple Cider Vinegar
- Salt & Pepper
- Green & Red Cabbage
- Carrots
- Celery Seeds (Optional)
- Parsley (Optional)
What goes into a classic coleslaw dressing?
What makes a coleslaw stand out is the lovely creamy dressing. In this case a very simple one which uses just a few ingredients. The main component being mayonnaise, so use your favourite one here.
Then you add both the citrus and tang of the lemon and vinegar, then round it off with sugar, salt & pepper. I have also used celery seeds here as I love the flavour of these but they are optional.
Which vegetables are best for homemade coleslaw?
Then the main vegetables are simply cabbage and carrots. Some salads will include red onion and celery but this one I have kept very plain to mimic those found in store.
I like to use both red and green cabbage as it gives a lovely contrast in flavours and colours. Carrots are plentiful year round and if you have it parsley adds a lovely flavour and colour to the final salad.
How to prepare cabbage for coleslaw
To prepare the cabbage is lovely and simple. I have used half of each colour here. Simply quarter the halves, cut out the core, then halve the quarters again and finely slice. My top tip here is ALWAYS use a much bigger bowl than you think you will need when preparing salads!
How to grate or slice carrots for coleslaw
I have simply grated my carrots for this recipe, which is a quick and easy way to prepare them and gives the coleslaw a lovely texture. If you prefer, you can also julienne the carrots into thin strips for a slightly different look and a little more crunch.
If you are wanting to save time, especially when making a large batch, a food processor with a grating attachment is a great option. You can use it to prepare both the carrots and the cabbage, making the whole process much quicker and easier. Just aim for nice, thin pieces so everything mixes together well with the creamy dressing.
How to mix the coleslaw with the dressing
Once you have prepared all of your vegetables and made the creamy dressing, it is simply a matter of bringing everything together. Pour the dressing over the cabbage and carrots, then gently toss until all of the vegetables are evenly coated.
I find the easiest way to do this is with clean hands, especially when making such a large batch! It makes it much easier to lift and turn the vegetables, ensuring the dressing is mixed right through rather than sitting at the bottom of the bowl. Just make sure you use a nice big bowl so you have plenty of room to toss everything together without making too much mess.
Other salad recipes to try
If you love having a few simple salad recipes on hand, I have plenty more ideas for you to try! From fresh and crunchy salads to more filling options that are perfect for family dinners, summer barbecues or taking along when you need to bring a plate, there is something for every occasion.
You can browse all of my salad recipes for more inspiration, or take a look at some of my other favourites below.
Classic Coleslaw recipe
Classic Coleslaw
This Classic Coleslaw combines crunchy cabbage and carrots with a creamy, slightly tangy homemade dressing for an easy, reliable side salad.
Ingredients
Dressing
- 1 Cup Mayonnaise, 235 g
- 2 Tablespoons Apple Cider Vinegar (or White Wine Vinegar)
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Sugar
- ½ teaspoon Pepper, ground
- ¼ teaspoon Salt
- 1 teaspoon Celery Seeds (optional)
Salad
- ½ Green Cabbage, 6 Cups, 450 g
- ½ Red Cabbage, 6 Cups, 450 g
- 3 Carrots, 390 g, peeled, grated
- ⅓ Cup Parsley, 10 g (optional)
Instructions
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, lemon juice, sugar, salt, pepper, and celery seeds (if using). Set aside.
- Get a large bowl, bigger than you think you need, no an even bigger one.....
- Using a large sharp knife, cut the green cabbage in half through the stem, remove the outer leaf and discard, then slice this into quarters and remove the lower core, then slice each piece in half again crosswise.
- Finely slice each section into thin strips. Repeat with the red cabbage, if using, and place in a large bowl.
- Peel and grate the carrots, and finely chop the parsley. Add both to the bowl with the cabbage and toss together, using clean hands if needed.
- Pour ⅔ of the dressing over the salad and toss well. If you feel it needs more dressing add the remainder to the bowl, tossing again to coat evenly.
- Cover and refrigerate for at least 2 hours or overnight to let the flavours infuse and soften the cabbage.
- Store in an airtight container or two in the fridge for up to 5 days.
- Enjoy!
Notes
Red cabbage may tint the salad purple but it remains delicious.
Nutrition Information
Yield 16 Serving Size 1Amount Per Serving Calories 113Total Fat 11gSaturated Fat 2gUnsaturated Fat 9gCholesterol 6mgSodium 137mgCarbohydrates 2gFiber 1gSugar 1gProtein 0g
JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.
I really hope you love this Classic Coleslaw as much as we do. It is such a lovely, simple salad to have on hand for family dinners, barbecues or when you need to feed a crowd, and one I know I’ll be making again and again.
If you give this recipe a go, I’d love to hear how it turned out for you in the comments. You can also leave a ⭐ rating in the recipe card above, it really helps others find and enjoy this recipe too.
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Happy baking,
Anna x
Hellen says
Family Christmas here, definitely on the menu, but no onion? It’s okay I can do that!
justamumnz says
It’s totally personal preference. If you like onion absolutely add it