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Classic Homemade Coleslaw Recipe – Creamy, Fresh & Easy
Nothing beats the taste of classic homemade coleslaw made from fresh, crunchy vegetables and a tangy, creamy dressing. Perfect as a summer side dish, this coleslaw recipe pairs beautifully with BBQ, fried chicken, burgers, sandwiches, or grilled fish. Forget the store-bought tubs—this fresh version is healthier, more flavorful, and takes just 15 minutes to make!
Why You’ll Love This Recipe
- Quick & easy – only 15 minutes to prepare
- Healthier than store-bought coleslaw
- Fresh, crunchy vegetables with a creamy tangy dressing
- Perfect for BBQs, picnics, and everyday meals
Coleslaw Recipe
Guiseppe
8
15 minutes
15 minutes
110
American
Side Dish
Fresh, creamy homemade coleslaw made with cabbage, carrots, and a tangy dressing. The perfect easy side dish for BBQ, burgers, and summer gatherings.
Ingredients
- 1 small white cabbage (or ½ large), finely shredded
- 4 carrots, peeled and grated
- 1 large red onion, thinly sliced
- ½ small bunch fresh dill (or chives, parsley, or coriander), finely chopped (optional)
- 1 tbsp Dijon mustard
- 50g mayonnaise
- 50g plain yogurt (or soured cream/more mayo)
- 1–2 tbsp white wine vinegar
- A few pinches paprika
- Salt & pepper, to taste
Directions
- Prep the Cabbage – Remove any damaged outer leaves, slice in half, and cut out the dense core. Shred the cabbage finely using a knife, mandoline, or food processor.
- Grate the Carrots – Use a box grater or food processor attachment to coarsely grate the carrots. Add to the cabbage.
- Slice the Onion – Thinly slice the red onion and add to the bowl along with herbs, if using.
- Make the Dressing – In a small jug, whisk together mustard, mayonnaise, yogurt, and vinegar. Season with salt and pepper. Adjust vinegar for more tang if desired.
- Combine & Serve – Pour the dressing over the vegetables and mix until well coated. Sprinkle with paprika and serve immediately, or chill until ready to enjoy.