Coleslaw is a timeless American side dish and makes a delicious topping for sandwiches. This quick salad comes together in minutes, combining crisp cabbage, sweet carrots, and fresh herbs with a simple sugar-free dressing.
No picnic or potluck is complete without coleslaw. It’s excellent on pulled pork or shredded chicken sandwiches and pairs well with classic sides like baked beans or a light fruit salad. Made from scratch, this coleslaw is easy to prepare and worth the few extra minutes of effort for the best flavor and texture.
Coleslaw
Homemade coleslaw delivers better texture and fresher flavor than most pre-packaged mixes. A little extra chopping pays off with crisp, vibrant results.
Ingredients for Coleslaw:
- Cabbage – This recipe uses both green and red cabbage for a firm, crisp texture and vibrant color. Cabbage is low in calories and rich in nutrients.
- Carrot – Adds sweetness, color, and crunch.
- Parsley – Fresh parsley brings an earthy, bright note that elevates the salad.
- Mayonnaise – Use a good-quality mayonnaise; full-fat varieties give the best flavor and creaminess.
- Apple cider vinegar – Adds a tangy, slightly fruity acidity to the dressing.
- Dijon mustard – Mild and flavorful, Dijon blends smoothly into dressings.
- Celery seed – Offers a savory, slightly bitter, celery-like flavor often used in dressings and brines.
- Salt and freshly ground black pepper – Season to taste for the best flavor balance.
How to make Coleslaw:
Time needed: 10 minutes
- Make the dressing. In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, celery seed, salt, and freshly ground black pepper until smooth.
- Combine the salad. In a large bowl, toss the thinly sliced green and red cabbage with the grated carrot and chopped parsley. Add about three-quarters of the dressing and toss until the vegetables are evenly coated. Taste and add more dressing if desired.
FAQs
Yes. Prep the vegetables and dressing separately and store them covered in the refrigerator. Toss together just before serving. Cabbage holds up well and won’t wilt as quickly as leafy greens.
Yes. Bagged mixes save prep time, but they often contain less red cabbage and carrot. For the best color and texture, hand-chop fresh cabbage and grate fresh carrots.
No. This recipe relies on the natural sweetness of fresh carrots. If you prefer a sweeter dressing, add sugar to taste, but when pairing with sweet barbecue sauce, it’s often better without added sugar.
Remove any wilted outer leaves, rinse under cold water, cut the head in half, remove the core, and slice or chop to your preferred size.
Tools used to make this coleslaw
- Knife set – A sharp, reliable knife makes quick work of slicing cabbage.
- Box grater – Useful for quickly grating carrots.
- Mixing bowls with lids – Helpful for prepping and storing components in the refrigerator.
More side salad ideas
- The Best Broccoli Bacon Salad
- Crunchy Asian Broccoli Slaw
- Pineapple Cucumber Salad
- Refreshing Creamy Cucumber Salad
- Lightened Up Grape Salad
Coleslaw
10 mins
10 mins
Ingredients
- 2 cups green cabbage, sliced thin
- 2 cups red cabbage, sliced thin
- 1/2 cup carrot, grated
- 1/4 cup parsley, chopped
For the Dressing:
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon mustard
- 1/2 teaspoon celery seed
- Salt and freshly ground pepper, to taste
Instructions
- In a small bowl, mix together the mayonnaise, apple cider vinegar, Dijon mustard, celery seed, salt, and pepper.
- In a large bowl, toss together the cabbage, carrot, and parsley. Add about 3/4 of the dressing and mix until evenly coated. Add more dressing if desired.