This is my best homemade coleslaw recipe. It delivers crisp cabbage, tender shredded carrots, and a lightly creamy, sweet-and-tangy dressing. It’s simple to prepare and takes less than 10 minutes to assemble.
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I always get excited when coleslaw is on the table. It’s a light, refreshing side that pairs perfectly with summertime fare — burgers, sausage sandwiches, or grilled chicken wings. Homemade coleslaw is so easy that there’s no need to buy deli tubs. You can shred cabbage yourself in a few minutes and save money while enjoying fresher flavor.
I used red cabbage here for its bright color, but green cabbage works just as well. You can also mix cabbages for variety. The flavors are nearly the same; choose whichever you prefer.
This recipe uses simple pantry ingredients and avoids processed additives. It’s quick, tasty, and a healthier option than many store-bought versions.
🧾 Ingredients
- Cabbage
- Carrots
- Mayonnaise
- Dijon mustard
- Granulated sugar
- Lemon juice
- Apple cider vinegar
- Salt and pepper
See the recipe card below for exact measurements.
🥬 Shred the cabbage and carrots
Start by shredding the cabbage to your preferred size. I like a mix of larger pieces and finer shreds, but use a box grater, mandolin, or a sharp knife — all work fine. If you prefer chunkier bites, chop the cabbage on a cutting board.
For carrots, a handheld peeler or grater works best to create fine shreds. Toss the shredded carrots with the cabbage in a large bowl.
🥣 Make the dressing
Whisk together Dijon mustard, sugar, lemon juice, and apple cider vinegar until blended. Add mayonnaise, then season with salt and pepper. Whisk until smooth and taste, adjusting seasoning as needed. It’s very quick and forgiving.
🥄 Mix it all together
Pour the dressing over the cabbage and carrots, then toss thoroughly to coat. Chill in the refrigerator for 1 to 2 hours before serving — coleslaw tastes best cold.
❓ Can I make coleslaw ahead of time?
You can shred or chop cabbage a day or two in advance and keep it refrigerated, but wait to toss it with the dressing until a few hours before serving. Dressed cabbage softens over time and can become soggy if left too long.
Looking for more summertime recipes? Try some of our other favorites:
- Loaded Macaroni Salad
- Homemade Caesar Dressing
- Charcoal Grilled Chicken Wings
- Shrimp Tacos with Avocado and Creamy Cilantro Sauce
- How to Grill Steaks
- Chimichurri
- Tomato Gazpacho
- Lemon Raspberry Cheesecake Bars
- Peach Upside Down Cake
Did you try my Homemade Coleslaw recipe? Let us know in the comments below!
📝 Recipe
Best Homemade Coleslaw Recipe
Pin Recipe
Ingredients
- 1 ½ to 2 pounds cabbage (about 4 cups chopped/shredded)
- 3 carrots, finely shredded
- ½ cup mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- Salt and pepper, to taste
Instructions
- Shred and/or chop cabbage. Finely shred carrots and toss together in a large bowl.
- In a separate bowl, whisk together the Dijon mustard, sugar, lemon juice, and apple cider vinegar until well blended.
- Add the mayonnaise, then season with salt and pepper. Whisk until smooth and taste, adjusting seasoning as needed.
- Pour the dressing over the cabbage and carrots, toss to coat, and chill in the refrigerator for 1–2 hours before serving. Enjoy!
Notes
Carbohydrates: 7 g |
Protein: 1 g |
Fat: 11 g
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