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
Scale
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
