Best Coleslaw Recipe
Seriously, this easy coleslaw is the best coleslaw recipe that I’ve tried! It’s a combination of shredded cabbage and carrot mix, tossed in a flavorful, creamy dressing. This basic coleslaw recipe is super tasty, quick to make, and it pairs well with so many different meals! A great side dish for a barbecue or picnic!
Coleslaw is a classic recipe and a delicious homemade coleslaw recipe is a must have in every kitchen! Coleslaw is really underrated, if you ask me. It goes so well with so many different foods and can really jazz up your meal! It can be found at almost every party or gathering, especially in the spring and summer time. This creamy side dish will definitely win over your guests or family.
How Do You Make Delicious Creamy Coleslaw?
Coleslaw is one of the easiest and quickest side dishes that you can make. For the dressing, whisk together mayo, mustard, apple cider vinegar, onion powder and sea salt.
To make the slaw, I like to use a mandoline to thinly shred the cabbage and make this homemade coleslaw a breeze. This is the mandoline that I own and it is wonderful and can be used for so many other things in the kitchen. You can also shred cabbage by using a very sharp knife, box cheese grater or even a food processor.
Purchase pre-shredded cabbage at the store, if you’re pressed for time. This will work just fine and makes this coleslaw recipe super easy and quick. However, I do find that making my own slaw gives the coleslaw an overall better texture.
Just a few minutes of work and you’ve got a unique and delicious side dish that pairs well with grilled chicken, steak or fish and is perfect for a potluck or barbecue.
- There are two main types of coleslaw, one made creamy with mayonnaise and one with a vinaigrette based dressing. For a dressing that is not creamy, leave the mayo out of the dressing and use 2 teaspoons of olive oil instead.
- There are a lot of great additions or substitutions for this side dish so feel free to customize it to your preferences.
Great add ins for this creamy coleslaw include:
- Slivered almonds
- Dried cranberries or golden raisins
- Chopped apple
- Shredded chicken
- Diced onions
- Chopped mayo or pineapple
How Long Does Coleslaw Last?
Coleslaw will keep well for about 3 days in the fridge. At about day 4, the texture starts to break down and it’s not near as fresh and crisp. Coleslaw is an awesome side dish to make in advance. Make coleslaw up to a day ahead of the event, for optimal texture.
Is Coleslaw Healthy?
Homemade coleslaw is made with simple, real food ingredients and can actually be quite healthy. If you use a compliant mayo brand, coleslaw can even be considered Paleo and Whole30 approved. Because of the mayo, coleslaw does contain quite a bit of fat. If you’re worried about the fat content, you can easily sub low-fat mayo or plain Greek yogurt for some or all of the mayo.
What Are The Health Benefits Of Cabbage?
Cabbage is a super healthy food to include in your diet! Cabbage is an excellent source of Vitamin C and Vitamin K. It’s been shown to reduce inflammation, improve digestion, lower blood pressure and cholesterol. Red/purple cabbage contains anthocyanin, a powerful antioxidant that has a multitude of health benefits. It’s amazing that one little side dish filled with cabbage can provide so many nutrients for your body.
More Easy Sides You’ll Love:
If you try this creamy coleslaw recipe, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Best Coleslaw Recipe
For the dressing:
- 1/2 cup mayonnaise
- 1 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp onion powder
- 1/2 tsp sea salt
For the slaw:
- 5 cups green cabbage, finely shredded
- 2 cups red/purple cabbage, finely shredded
- 1 cup carrots, finely shredded
- Whisk together dressing ingredients and set aside.
- To prepare cabbage, cut the head of cabbage in half and cut off the center core. To shred the cabbage and carrots you can thinly slice them with a knife or better use a cheese grater, mandoline or food processor.
- Combine the veggies in a large mixing bowl. Pour the dressing over the slaw and toss to fully combine.
- Cover and refrigerate 1 to 2 hours to let the flavors meld together, before serving.
Use a bag of pre-shredded cabbage and carrots as a time saver. Just be sure, you're using about 7-8 cups of slaw total.
To lower the calories, use plain greek yogurt in place of all or part of the mayonnaise. You can also use a low calorie mayo.
If you don't want a creamy coleslaw, try leaving out the mayonnaise and replacing it with 2 teaspoons of extra virgin olive oil for a vinaigrette coleslaw. MIX IN IDEAS: slivered almonds, dried cranberries or golden raisins, shredded chicken, chopped apples, diced onions, diced mango or pineapple. Photos by Sasha at Eat Love Eats.