Classic Homemade Coleslaw Recipe
Introduction
Classic homemade coleslaw is a refreshing and crunchy side dish that pairs perfectly with a variety of meals. This simple recipe combines fresh cabbage, carrots, and onion with a creamy, tangy dressing for a vibrant and delicious salad.
Ingredients
- 1 small white cabbage or ½ large
- 4 carrots, peeled
- 1 large red onion
- ½ small bunch dill, chives, parsley or coriander, finely chopped (optional)
- 1 tbsp Dijon mustard
- 50g mayonnaise
- 50g yogurt, soured cream or more mayonnaise
- 1-2 tbsp white wine vinegar
- A few pinches of paprika
Instructions
- Step 1: Remove any bruised or damaged cabbage leaves. Halve the cabbage through the stem and cut out the dense core. Place cut side down on a board and slice as finely as possible into thin shreds. You can also use a mandoline or food processor with a shredding attachment. Transfer shreds to a large bowl.
- Step 2: Grate the peeled carrots coarsely or cut into thin strips using a julienne peeler or food processor. Add to the bowl with the cabbage.
- Step 3: Finely slice the red onion as thin as you can and add it to the bowl with the other vegetables. Add chopped herbs if using.
- Step 4: In a jug, whisk together the Dijon mustard, mayonnaise, yogurt (or soured cream or extra mayo), and white wine vinegar. Season well and adjust the sharpness and creaminess by adding more vinegar or mayo if needed.
- Step 5: Pour the dressing over the vegetables and mix thoroughly with a large spoon until everything is lightly coated.
- Step 6: Sprinkle a few pinches of paprika on top and serve immediately, or cover and chill for up to 3 days. Stir well before serving if chilled.
Tips & Variations
- Use a mix of fresh herbs like dill, chives, parsley, or coriander to add bright flavors.
- Adjust the dressing balance by adding more yogurt for tanginess or more mayonnaise for creaminess.
- Try adding a little sugar or honey if you prefer a sweeter coleslaw.
- For extra crunch, include sliced celery or bell peppers.
Storage
Store coleslaw in an airtight container in the refrigerator for up to 3 days. It’s best to stir it well before serving after chilling, as the dressing may settle. Avoid freezing, as it will affect the texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make coleslaw ahead of time?
Yes, coleslaw can be made up to 3 days in advance and kept refrigerated. The flavors meld nicely, but always stir before serving to redistribute the dressing.
What can I substitute for mayonnaise?
You can use Greek yogurt or sour cream as a healthier or lighter alternative to mayonnaise. Mixing yogurt with a bit of olive oil can also give a creamy texture and rich taste.
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Classic Homemade Coleslaw Recipe
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This classic homemade coleslaw recipe delivers a fresh and crunchy side dish that combines finely shredded cabbage, grated carrots, and thinly sliced red onion, all tossed in a creamy, tangy dressing made with Dijon mustard, mayonnaise, yogurt, and white wine vinegar. Perfect for barbecues, picnics, or as a crisp accompaniment to sandwiches and grilled meats.
Ingredients
Vegetables
- 1 small white cabbage or ½ large
- 4 carrots, peeled
- 1 large red onion
- ½ small bunch dill, chives, parsley or coriander, finely chopped (optional)
Dressing
- 1 tbsp Dijon mustard
- 50g mayonnaise
- 50g yogurt, soured cream or more mayonnaise
- 1–2 tbsp white wine vinegar
- A few pinches of paprika
Instructions
- Prepare Cabbage: Remove any bruised or damaged outer cabbage leaves. Halve the cabbage through the stem, remove the dense core using a sharp knife and discard. Place cut side down on a chopping board and slice as finely as possible into thin shreds. Alternatively, use a mandoline after quartering the cabbage or a food processor with shredding attachment. Transfer the shredded cabbage into a large bowl.
- Prepare Carrots and Onion: Grate the peeled carrots on a box grater to create coarse shreds or julienne them using a julienne peeler or food processor grater attachment. Finely slice the red onion as thin as possible. Add the carrots and onion to the bowl with the cabbage.
- Add Herbs: If using, finely chop the herbs such as dill, chives, parsley, or coriander and add them to the vegetable mixture for added freshness and flavor.
- Make the Dressing: In a jug, whisk together the Dijon mustard, mayonnaise, yogurt (or soured cream/more mayonnaise), and white wine vinegar. Season the dressing well with salt and pepper. Taste and adjust for acidity and creaminess, adding more vinegar if desired.
- Toss the Coleslaw: Pour the dressing over the vegetable mix and gently mix everything thoroughly with a large spoon, ensuring all the vegetables are lightly coated with the creamy dressing.
- Finish and Serve: Sprinkle a few pinches of paprika over the dressed coleslaw for a touch of color and mild spice. Serve immediately or cover and chill for up to 3 days. Stir well before serving if refrigerated.
Notes
- For best texture, shred the cabbage as finely as possible.
- Adjust the vinegar amount in the dressing to your preferred level of tanginess.
- The coleslaw can be stored covered in the refrigerator for up to 3 days; stir before serving to redistribute the dressing.
- You can substitute yogurt with soured cream or additional mayonnaise depending on your desired creaminess and tanginess.
- Add fresh herbs for an extra burst of flavor but they are optional.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Keywords: classic coleslaw, homemade coleslaw, coleslaw dressing, creamy coleslaw, side dish, easy salad, cabbage salad
