Homemade Coleslaw Recipe

My homemade coleslaw recipe is a summer dinnertime staple! Make this vinaigrette coleslaw dressing to serve with sandwiches or grilled meat.

In the summertime, I get lazy. I don’t want to turn on the oven and heat up the house or stand in the kitchen for an hour. I just want to throw some food in a bowl and call it dinner.

Whether you need something to go with grilled meat or a simple side dish for any summer meal, this vinaigrette coleslaw is perfect. Make this for weeknight dinners, weekend parties, or even to take to cookouts and potlucks.

You can make this coleslaw recipe without mayo using just a few pantry staples and spices. I put poppyseed in mine because they’re fun, but you can leave them out and nobody will miss them.

I’ve been making this recipe for years. Sometimes I chop all the veggies by hand, sometimes I use the food processor, and sometimes I just grab a dollar bag of coleslaw mix from the grocery store. Coleslaw is really easy to customize to suit your time and budget.

Try swapping the oil and vinegar for other varieties. (Once I used lime juice instead of vinegar and added fresh cilantro.) Add more vegetables (kale, if you like it). Alternatively, use it as a relish on top of chicken or fish tacos.

No matter how you make it, this recipe is sure to become one of your go-to summer side dishes.

Homemade coleslaw tips

How do you cut cabbage for coleslaw?

First, remove any damaged outer leaves on your head of cabbage. Cut the cabbage into quarters and trim out the central root. From there I recommend putting each quarter in a food processor and pulsing until it is the desired size.

If your cabbage is large, you may need to process it in batches. You can also shred carrots using the food processor. Peel each carrot and cut it into 2 to 3-inch chunks before pulsing.

How long will homemade coleslaw last?

I’ve made this recipe a lot and it’s really best when eaten the same day it is made. It will be fine to cover and refrigerate for 3 to 5 days.

Can you freeze homemade coleslaw?

I don’t recommend it. The moisture will make the veggies soggy when you thaw the coleslaw. Additionally, freezing and thawing can change the flavor of different types of vinegar.

What can be served with coleslaw?

Coleslaw is the perfect side dish for summer cookouts! It’s quick and easy to make and doesn’t heat up the house. Here are a few of our favorite recipes that go great with coleslaw:

• Spicy Barbecue Chicken Sandwich
• Sweet and Spicy Texas BBQ Ribs
• Texas Burger on the Grill

How to make coleslaw

If you’d rather skip cutting the cabbage and carrots, pick up a bag of shredded coleslaw mix.

Ingredients

• 3 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1/4 teaspoon ground mustard
• 1/2 teaspoon poppy seeds
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 cups shredded green cabbage and/or red cabbage
• 1 cup shredded carrots (2-3 medium)
• 3-4 green onions

Instructions

1. Mix vinaigrette dressing.

Combine the vinegar, oil, mustard, poppy seeds, salt, and pepper in a large mixing bowl. Whisk to combine and set aside.

2. Chop vegetables.

Cut cabbage and carrots, then pulse in batches in a food processor. Pieces should be thin but avoid over-pulsing. Trim roots from green onions and slice as thinly as possible.

3. Toss and chill.

Lastly add the cut cabbage, carrots, and onions to the dressing and toss to combine. Tongs are really great for mixing and serving coleslaw. Cover and refrigerate until ready to serve.

Printable coleslaw recipe

Homemade Coleslaw

5.0 Stars (2 Reviews)

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Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 3 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1/4 teaspoon ground mustard
• 1/2 teaspoon poppy seeds
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 cups shredded green and/or red cabbage (approximately 1/2 a small cabbage)
• 1 cup shredded carrots (2-3 medium)
• 3-4 green onions

Instructions

1. Mix vinaigrette dressing. Combine the vinegar, oil, mustard, poppy seeds, salt, and pepper in a large mixing bowl. Whisk to combine and set aside.
2. Chop vegetables. Cut cabbage and carrots, then pulse in batches in a food processor. Pieces should be thin but avoid over-pulsing. Trim roots from green onions and slice as thinly as possible.
3. Toss and chill. Lastly add the cut cabbage, carrots, and onions to the dressing and toss to combine. Tongs are really great for mixing and serving coleslaw. Cover and refrigerate until ready to serve.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 76Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 212mgCarbohydrates: 8gFiber: 3gSugar: 4gProtein: 2g

Nutritional information is only an estimate from online calculators. For more precise information, enter the specific ingredients you are using into your preferred tool.

What’s next? Try these other fun and creative ideas on One Mama’s Daily Drama:

• Summer Bean Salad Recipe
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