This homemade coleslaw is really quick and easy to make. Using fresh cabbage and carrots is key, but it still only takes minutes to put together. Doubling the recipes makes it perfect for feeding a crowd.
Until this year, I did not eat coleslaw. I took a bite here and there but never really liked it. Then I started getting cabbage in my CSA box and had to use it somehow. So I made a big batch of coleslaw and took it to a cookout. And guess what? I liked it! I decided that using fresh cabbage and carrots makes a big difference. Other people commented on how good it was too.
I cut the cabbage by hand, which doesn’t take long, and I use a food processor to shred the carrots super quickly. Mixing together the dressing only takes a couple of minutes, so I can have a batch of coleslaw made in 15 minutes or less! Sure, buying the coleslaw mix is easier, but this homemade version tastes better and still takes very little time.
Homemade Coleslaw
Ingredients
- 1/2 large head cabbage (about 8 cups sliced)
- 1 cup shredded carrot
- 1 cup mayonnaise (I use Hain safflower mayo)
- 3 tablespoons apple cider vinegar
- 2 tablespoons sugar
- 1 teaspoon celery salt
- freshly ground black pepper to taste
Instructions
- Remove outside leaves and core from the cabbage. Slice as thinly as possible along a cut side of the cabbage and then chop the slices the other direction to make smaller pieces (but not too small).
- Place the cut cabbage and carrots in a very large bowl and toss.
- In a small bowl, whisk together the mayonnaise, vinegar, sugar, salt, and pepper. Pour into the large bowl and gently stir to mix everything together. Taste and adjust dressing ingredients as desired.
Notes
The dressing is very flexible. Add more vinegar, sugar, salt, and pepper to your taste. You could also add a little Dijon mustard for extra flavor.
I like coleslaw with mayonnaise, but I don’t care for apple cider vinegar in it.
This is almost my exact recipe been making for many years, but I leave out the vinegar, or use less.
And – I have wondered if Hain mayo is GF – I guess it is or Linda would not use it.
Try this salad with 1/2 red cabbage and 1/2 green cabbage for pretty color.
This is great on BBQ sandwiches too – cannot have a BBQ sandwich (use GF bread/bun) w/o cabbage salad! It does make a mess to eat tho, so I eat with a fork.
Since getting a bunch of little cabbage heads in my CSA, I’ve made a lot of coleslaw and fresh is infinitely better. I’m not a huge fan, either, but the fresh stuff – what a difference.
Would making 2 or 3 days ahead be an option if i don’t add dressing until being served?
Can this be made ahead , just adding dressing when serving?
Yes, this can be made ahead of time. You don’t have to wait to add the dressing.