Green cabbage is the star in this simple easy coleslaw recipe. Just three basic ingredients and a lightly creamy dressing. This homemade coleslaw is crisp, crunchy, and clean tasting. If you've written off coleslaw as overly heavy or gloppy, this easy recipe will change your mind. Plus it a great make-ahead recipe. Bonus! I've listed 7 delicious coleslaw variations so you never get tired of coleslaw.
Coleslaw is the classic summer salad to accompany everything on your summer menu from grilled chicken and seafood to pulled pork, tacos and burgers. And cabbage is not only super budget friendly, but it is packed with nutrients. Making homemade means you control the ingredients. No refined sugar, questionable oils (soy, canola, GMO), preservatives, or too much dressing.
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Why You'll Like This Recipe
- Simple; just three ingredients plus the dressing.
- Perfect summer side for grilled meats, seafood, and more.
- This really is an easy coleslaw recipe, and you can prep it ahead to save time.
For another terrific summer salad, try this lemony Mediterranean pasta salad. So many good flavors.
Coleslaw Recipe Ingredients
Coleslaw
Just 3 simple ingredients make the best, easy coleslaw recipe.
- Cabbage: Green cabbage is best and always available at the store. Buy a
- Carrots: Good old basic orange carrots add color and crunch.
- Herbs: Parsley keeps it fresh and simple. Use the Italian or flat leaf parsley for best flavor.
Coleslaw Dressing
This simple creamy coleslaw dressing uses your favorite mayonnaise, sour cream, Dijon mustard (instead of mustard powder), apple cider vinegar for some tang, a little honey to sweeten it up. This recipe makes extra.
- Mayonnaise: Use your favorite light tasting mayo. My favorite mayo is this brand in the soy-free. Find it in the refrigerated produce or dairy section of the store.
- Sour cream: Either dairy or dairy-free for vegan.
- Sweetener: Honey, maple syrup, agave syrup, or keto honey with monk fruit all work.
- Mustard: Whole grain Dijon mustard for flavor and texture but the cream Dijon works too (or use both).
- Prepared horseradish: Adds a little heat and flavor complexity.
- Vinegar: Use apple cider vinegar or white vinegar for a little tang in the coleslaw dressing.
- Celery seed: A little celery seed adds a great savory flavor undertone.
Please see the recipe card for measurements and quantities.
For another classic creamy dressing, try my homemade Caesar salad dressing.
Substitutions and Variations
- Add a little finely chopped shallot for texture and flavor.
- Add a little thinly sliced purple cabbage for more color.
- For pepper, white pepper disappears better than black pepper.
- For a vegan dressing, use all mayo or sub vegan sour cream.
- Add other herbs. Tarragon is good. Mint is refreshing. Play around with your herbs.
For another fun and colorful Asian inspired coleslaw salad with a cream almond butter dressing.
Recipe Instructions
Simple easy coleslaw is a great make ahead recipe.
- Make the dressing and refrigerate it, up to two days ahead.
- Thinly slice the cabbage.
- Grate the carrots.
- Chop the herbs.
The cabbage, carrots, and herbs cab be sliced, grated and chopped a day ahead of time and refrigerated either in separate containers or all together in a large zip style bag.
Add the veggies and herbs to a large bowl and toss with dressing right before serving for a crisp slaw or several hours ahead for a softer coleslaw.
How to Cut Cabbage for Coleslaw
There are two options on cutting cabbage for coleslaw. Let me show you how to make this big green round head more manageable.
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- First, slice a little off of the core end so you have a flat surface.
- Next, stand the cabbage on the now flat root end and cut it in half, top to bottom.
- Cut the halves into halves again so you have quarters.
- Lastly, trim out the core.
What's next depends on if you are slicing by hand or with a food processor. In a pinch you can buy the bags of coleslaw mix but it's usually not as fresh as homemade. It doesn't take long to slice it either by hand or with a food processor.
Slicing Cabbage by Hand
To cut cabbage by hand, lay the quarters flat on a cutting board and slice crosswise into very thin ribbons with a chef's sharp knife. For the carrots, grate with a hand grater and chop parsley by hand.
Slicing Cabbage With a Food Processor
Depending on the size of the food processor feed tube, cut the cabbage quarters in half again so they fit into the feed tube. Insert the thin slicing blade, put the cabbage chunks into the feed tube, sliced side down, and process through.
If there are any bigger pieces of core, you can remove them. For the carrots, swap out the slicing blade for the grating blade and grate them.
Serving Suggestions
Try this simple easy coleslaw recipe when you're serving anything barbecued from grilled meat, to ribs or seafood. It's terrific with burgers and tucked into tacos. Add a coleslaw to a pulled pork sandwich.
Make it a bowl: fill a shallow bowl with coleslaw as a base, then top it with it with sliced grilled lemon chicken for an easy low-carb option.
It's really versatile, and customizable! See coleslaw flavor variations below.
7 Coleslaw Variations
What are some creative add-ins for coleslaw? Try these fun and tasty variations.
- For Mexican style, swap cilantro for parsley, squeeze in lime juice and add sliced jalapeños. Another good addition is thin slices of colorful red and orange bell peppers or radishes. A little cumin in the dressing is good too.
- For a colorful coleslaw add thinly sliced red cabbage, thinly sliced red and yellow bell pepper.
- For pineapple coleslaw, add finely chopped pineapple (drained if juicy) and sliced green onions, add ginger puree to the dressing. For crunch top with a sprinkle of shredded coconut.
- For Middle Eastern coleslaw, skip the dijon and add rose harissa, ground cumin and smoked paprika to the dressing.
- Make it vegan with vegan sour cream, egg-free mayo, and maple, agave or keto syrup.
- Make it an apple slaw with julienne strips of Granny Smith apple.
- Make it a Napa cabbage slaw by substituting half Napa cabbage.
Coleslaw FAQs
To keep coleslaw healthy, don't over do the dressing. Start by adding less than you think it needs as you can always add more versus over-dressing it. Dressing typically has a lot of fat and calories. Making homemade coleslaw dressing also helps as you control the ingredients.
Make it about the veggies using plenty of cabbage, carrots and fresh herbs. Another dressing tip, try sweetening the dressing with a healthy alternative to sugar such as monk fruit or monk fruit honey.
While standard green cabbage is classic for making coleslaw, adding a little red cabbage adds beautiful color. Using some Napa cabbage or savoy cabbage along with the green cabbage adds nice texture.
Coleslaw is a terrific make ahead recipe. Slice the cabbage, grate carrots, and chop fresh herbs a day ahead of time and refrigerate in an airtight container until serving. To serve, toss the veggies together with dressing. Dress either just before serving or up to a few hours ahead of time.
More Terrific Salad Recipes
Looking for more salad recipe ideas? Check out the salad recipe index for lots of tasty options.
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📖 Recipe
Simple Easy Coleslaw Recipe
Equipment
- Food Processor optional
Ingredients
Coleslaw Dressing (makes extra)
- ½ cup your favorite mayo I use Vegenaise no-soy
- ¼ cup sour cream dairy or vegan
- 1 tablespoon honey sub maple syrup, agave or keto syrup
- 1 tablespoon whole grain Dijon mustard
- 1 tablespoon prepared horseradish optional
- 2 teaspoons apple cider vinegar
- ¼ teaspoon sea salt
- ¼ teaspoon pepper ground black or white
- ⅛ teaspoon celery seed optional
Coleslaw
- 1 ¼ pounds Green cabbage ½ a head
- 2 Carrots
- ½ bunch Italian parsley
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Instructions
Make the Coleslaw Dressing
- Place all ingredients in a bowl and whisk until blended or in a jar and shake well. Taste is and adjust for more salt, pepper, mustard, etc.
Slice the Cabbage by Hand
- Slice a small piece off the root end. Stand the head on the flat end and cut through the cabbage vertically. Lay the halves down flat and cut each half again, so you have 4 quarters. Slice the cabbage thin crosswise with a sharp chef's knife. Grate carrots on a grater and chop the parsley by hand.
Slice the Cabbage by Food Processor
- Slice a small piece off the root end. Stand the head on the flat end and cut through the cabbage vertically. Lay the halves down flat and cut each half again, so you have 4 quarters. Insert the thin slicing blade. Cut the quarters in half for eighths to fit in the feed tube. Place each piece cut side down into the feed tube and process through. Swap out to the grating blade and do the carrots. Chop the parsley by hand.
Finish the Coleslaw
- Once vegetables are sliced, combine in a bowl and dress before serving or up to an house ahead. You can make the coleslaw and dressing 1-2 days ahead, stored separately, and dress when ready. Start with a little dressing and add however much you prefer. There will be extra dressing.
Notes
- For Mexican coleslaw, swap cilantro for parsley, squeeze in lime juice and add sliced jalapeños. A little cumin in the dressing is good too.
- For a colorful coleslaw add thinly sliced red cabbage, thinly sliced red and yellow bell pepper.
- For pineapple coleslaw, add finely chopped pineapple (drained if juicy) and sliced green onions, add ginger puree to the dressing. For crunch top with a sprinkle of shredded coconut.
- For Middle Eastern coleslaw, skip the dijon and add rose harissa, ground cumin and smoked paprika to the dressing.
- Make it vegan coleslaw with vegan sour cream, egg-free mayo, and maple, agave or keto syrup.
- Make it an apple slaw with julienne strips of Granny Smith apple.
- Make it a Napa cabbage slaw by substituting half Napa cabbage
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