This easy homemade coleslaw is the perfect side for summer! It’s crunchy, refreshing, and packed with vibrant veggies like cabbage and carrots, all tossed in a creamy dressing.
I love how quick it is to whip up. Just chop, mix, and chill! It’s a hit at barbecues and pairs perfectly with grilled meats. Who doesn’t love a good coleslaw to brighten up the plate? 🌞
Key Ingredients & Substitutions
Cabbage: Green cabbage is the star here, providing a crunchy texture. If you want a bit of color, try adding purple cabbage instead; it adds great color and taste! You can also use pre-shredded coleslaw mix for convenience.
Carrots: Freshly shredded carrots add sweetness and color. You could substitute with shredded red cabbage or even thinly sliced bell peppers for a different twist.
Mayonnaise: Classic for a creamy dressing! If you prefer a lighter option, Greek yogurt makes a great substitute. You can also try vegan mayo for a dairy-free option.
Vinegar: Apple cider vinegar gives a tangy kick. You can swap it with white wine vinegar or even lemon juice if you want a brighter flavor.
How Do You Get the Best Texture in Your Coleslaw?
The key to a great coleslaw is the cut of your veggies. Shredding the cabbage and carrots finely ensures they soak up the dressing evenly. Use a sharp knife or a food processor to save time.
- Rinse and remove outer leaves from the cabbage, then cut it into quarters and core it.
- Shred the cabbage and carrots just before mixing to keep everything crisp.
- Make sure to chill the coleslaw for at least an hour; it helps flavors meld and keeps the veggies crunchy.
Easy Homemade Coleslaw
Ingredients You’ll Need:
Vegetables:
- 1 small green cabbage (about 4 cups shredded)
- 2 medium carrots, peeled and shredded
- 1/2 small red onion, finely sliced (optional)
Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or sugar
- Salt and pepper to taste
- 1/4 teaspoon celery seed (optional)
How Much Time Will You Need?
This coleslaw takes about 15 minutes of prep time. After mixing, it should chill in the refrigerator for at least 1 hour to let the flavors blend nicely. Overall, you’re looking at about 1 hour and 15 minutes before you’re ready to serve it!
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by rinsing the cabbage under cold water to clean it. Remove the outer leaves and cut the cabbage into quarters. Take out the core, then shred the cabbage finely using either a sharp knife or a food processor. Next, peel and shred the carrots. If you’re using red onion, slice it thinly.
2. Mix the Veggies:
In a large bowl, combine the shredded cabbage, carrots, and sliced onion (if using). Give them a nice stir to mix everything up evenly!
3. Make the Dressing:
In a smaller bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey (or sugar), salt, pepper, and the optional celery seed. Make sure to mix until everything is well blended and smooth.
4. Combine Veggies and Dressing:
Pour the dressing over the mixed vegetables. Gently toss everything together until all the veggies are well coated in the dressing.
5. Chill and Serve:
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This chilling time lets the flavors meld together beautifully. Before serving, give it another taste and adjust the seasoning if needed, adding a bit more salt or pepper if you like.
Enjoy your refreshing and creamy coleslaw as a perfect side dish for summer barbecues and picnics! It pairs wonderfully with grilled meats and can brighten up any plate. Cheers to delicious summer meals!
FAQ for Easy Homemade Coleslaw
Can I Use Pre-packaged Coleslaw Mix Instead of Fresh Cabbage?
Absolutely! Pre-packaged coleslaw mixes are a great time-saver. Use about 4 cups of the mix, and you can skip the shredding step altogether.
How Long Can I Store Leftover Coleslaw?
Leftover coleslaw can be stored in an airtight container in the refrigerator for up to 3 days. However, keep in mind that it may become softer over time, so it’s best enjoyed fresh!
Can I Make Coleslaw Ahead of Time?
Yes, you can prepare the coleslaw a day in advance! Just mix the veggies and dressing, refrigerate, and it will allow the flavors to meld. Just give it a good stir before serving to refresh the texture!
What Can I Substitute for Mayonnaise?
If you’re looking for a lighter option, Greek yogurt makes an excellent substitute for mayonnaise. You could also try vegan mayo for a dairy-free version, or even sour cream for a different flavor profile.
