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.
- 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
- 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.
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.