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Coleslaw

Coleslaw

This Coleslaw recipe is a beautiful combination of crunchy, crispy cabbages and carrots with a creamy tangy dressing.

A Coleslaw recipe is the perfect side dish with Summer right around the corner. This dish is so easy to prepare. It’s amazing the time you will be in the kitchen once you shred those cabbage.

As a child growing up, my Mother would make this every Sunday as our side dish to eat with our dinner. She would shred some green cabbage and carrots and then do a simple dressing of vinegar, water and some brown sugar. It was the most beautiful and delicious combination I can think of. That was our little salad for the beginning of a new week.

Coleslaw Recipe
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Thinking about those memories makes me appreciate life more, because she has always try to make us comfortable with the little that we have. She works so hard to always make sure we are never in need of anything.

One thing I must say is that my childhood has thought me the value of need and want.

Anyways, this beautiful recipe will be your favorite go to side dish for your Summer parties this year and even a a potluck party. Plus, it tastes much better when you know you were the one who prepared it fresh.

After all, the store bought Coleslaw are a few days old, with no crunchiness in the cabbage and just drowning in a mayonnaise dressing.

How to cut the Cabbage?

You can choose to use fresh vegetables to make this recipe or use a store bought coleslaw salad mix. The option is up to you.

However, if you choose to use fresh cabbage, you should remove the outer leaves first and then cut them into halves or quarters, whatever size you can manage on your cutting board. I cut mine in haves and then shred them finely with a knife.

As for the carrots, I used a box grater to shred them.

Also, if you are not so sure about hand shredding the cabbage, you can use a mandoline instead to be safe.

Purple (red) cabbage, green cabbage and two carrots.
Purple (red) cabbage, green cabbage and two carrots.

How to make Coleslaw?

Making this Coleslaw recipe is so simple and easy. I love to use a combination of green and purple cabbage, with some sweet carrots…the colors from all the vegetables are so beautiful.

Shred both cabbage and carrot very finely, whether by hand with a knife; a box grater; or a mandoline and then put them in a large mixing bowl. Put all the Coleslaw dressing ingredients in a small bowl and whisk together.

Pour the Coleslaw Dressing over the shredded vegetables and toss together so all the vegetables are covered with the dressing. Cover it with a plastic wrap and put in the refrigerator to chill, until you are ready to serve it.

Hand shredded purple and green cabbage.
Hand shredded purple and green cabbage.
Left Photo: Coleslaw dressing ingredients in a small bowl.
Right Photo: whisking the Coleslaw dressing together.
Left Photo: Coleslaw dressing ingredients in a small bowl.
Right Photo: whisking the Coleslaw dressing together.
Pouring the Coleslaw Dressing on the shredded vegetables: purple and green cabbage and carrots
Pouring the Coleslaw Dressing on the shredded vegetables: purple and green cabbage and carrots

Can Coleslaw be frozen?

It’s a no for me. I wouldn’t freeze it because of the dressing that’s on it. Plus, when you are eating cabbage raw, you need it to be crunchy and no one want to eat vegetable without it being fresh and crispy. So it won’t be a good idea to freeze these type of vegetable.

How long can you store Coleslaw?

The longest you can store this recipe in the fridge is 2 to 3 days. After the third day that’s it. All the crunchiness is gone when it is all soaked in the dressing for too long.

Mix in options

Once you make this Coleslaw recipe, you can personalize it to make it your own, with some of your favorite add ins or you can choose from one below.

  • Sliced Apples
  • Dried Cranberries
  • Diced Pineapples
  • Nuts
  • Fresh Herbs
  • Cooked Bacon
  • Chopped Bell Peppers
  • Red Onions

What do you serve Coleslaw with?

This recipe is one of the best toppings and it goes well with just about any meal you are eating. For example: it can be apart of a sandwich or it can be just a side. This is overall a great salad and that’s what makes it a great side dish and a perfect topping.

Undoubtedly, some famous ones that you can serve Coleslaw with are:

  • Pulled Pork Sandwiches or some Pulled Pork by itself
  • Hot Dogs
  • Burgers
  • Tacos
  • Fried Fish

Coleslaw Recipe

Ingredients

For Coleslaw

  • 3 cups shredded green cabbage
  • 1 1/2 cups shredded purple cabbage
  • 1 cup shredded carrot (a large carrot)

For Coleslaw Dressing

  • 3/4 cup mayonnaise
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp sugar or honey
  • 1/2 tsp celery seeds
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper

Instruction

  1. Remove the outer leaves from the cabbages. Wash both the purple and green cabbages and also the carrot. Finely shred the green cabbage, purple cabbage and carrot and put them in a large bowl. Set aside.
  2. For the Coleslaw Dressing: In a medium bowl, add the mayonnaise, apple cider vinegar, sugar or honey, celery seeds, salt and black pepper.
  3. Whisk together, until all is combined.
  4. Pour over the shredded vegetables and toss, until it is evenly coated.
  5. Let it chill in the refrigerator, until you are ready to serve.
  6. Enjoy.
Coleslaw ready to be served in a white bowl.
Coleslaw ready to be served.

Besides this type of salad, another Salad that you will love too is my Mexican Corn Salad.

Please let me know what you think about this Coleslaw Recipe in the comment section below.

Thanks for stopping by and please come back again.

Blessings and Love, as you carry on, on your YouNique Journey!

Coleslaw

Coleslaw

Yield: 6 servings
Prep Time: 20 minutes
Additional Time: 10 minutes
Total Time: 30 minutes

Coleslaw recipe is a beautiful combination of crunchy, crispy cabbages and carrots with a creamy tangy dressing.

Ingredients

FOR COLESLAW

  • 3 cups shredded green cabbage
  • 1 1/2 cups shredded purple cabbage
  • 1 cup shredded carrot (a large carrot)

FOR COLESLAW DRESSING

  • 3/4 cup mayonnaise
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp sugar or honey
  • 1/2 tsp celery seeds
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper

Instructions

    1. Remove the outer leaves from the cabbages. Wash both the purple and green cabbages and also the carrot. Finely shred the green cabbage, purple cabbage and carrot and put them in a large bowl. Set aside.
    2. For the Coleslaw Dressing: In a medium bowl, add the mayonnaise, apple cider vinegar, sugar or honey, celery seeds, salt and black pepper.
    3. Whisk together, until all is combined.
    4. Pour over the shredded vegetables and toss, until it is evenly coated.
    5. Let it chill in the refrigerator, until you are ready to serve. Enjoy.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 249Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 12mgSodium: 294mgCarbohydrates: 15gFiber: 3gSugar: 11gProtein: 2g

The nutritional information that is provided, is computer generated and therefore it is an estimate. Please do your own research with the ingredients that are listed here, if you have any concern about any specific diet or your health.

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