Easy homemade coleslaw

Homemade coleslaw
All photos for this recipe are from Erin Hungsberg (IG: erin_hungsberg)

This easy homemade coleslaw is fast to whip up and is the perfect side dish for so many recipes. Its a must have with bbq and goes great will pulled pork, grilled chicken, ribs and so much more. This slaw uses shredded green and red cabbage, along with carrot and a creamy dressing that has a little zip and a lot of flavor.

Preparing the coleslaw

Cutting fresh cabbage and carrot is so much better than using the bagged stuff. You will notice the coleslaw will stay fresher for longer and taste much better too.

Prepare the coleslaw by thinly slicing red and green cabbage. You can use a sharp knife and cut thin slices or use a mandolin if you have one. Just watch your fingers. The carrots can also be cut the same way or grated if you prefer.

Ingredients for homemade coleslaw

Making the coleslaw dressing

To make the coleslaw dressing, combine mayonnaise, dijon mustard, sugar, apple cider vinegar, celery seed, lemon juice, salt, and pepper. Whisk everything together and pour over the slaw mix and toss well to incorporate. If you want to make the dressing ahead of time, place all of the ingredients into a mason jar and shake together. Then use when ready.

Coleslaw dressing being poured into a bowl

Tips for making easy homemade coleslaw

  • Skip the bagged stuff and use fresh cabbage and carrots
  • Slowly add in dressing and adjust according. If you add too much dressing, add more cabbage to balance it out.
  • The coleslaw is best after its been refrigerated for at least an hour so plan ahead.

What to serve coleslaw with?

Coleslaw seems to be one of those side dishes found at every bbq, picnic, and cookout. Here are some dishes I like coleslaw with.

Buffalo chicken bird dogs

Roast beef and cheddar sliders

Pork belly burnt ends

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Easy homemade coleslaw

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  • Total Time: 15 minutes
  • Yield: 8 1x


  • 1/2 cup shredded red cabbage
  • 1 cup shredded green cabbage 
  • 1/2 cup grated carrot 
  • 1/4 cup mayonnaise 
  • 1 tablespoon dijon mustard
  • 1 tablespoon white sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon celery seeds
  • 2 tablespoons fresh lemon juice 
  • Salt and pepper to taste 


  1. Cut cabbage and carrots thinly using a sharp knife or mandolin. 
  2. In a bowl mix remaining ingredients together and toss cabbage and carrots in. 
  3. Stir well to combine and refrigerate. Best eaten an hour after its been chilled. 
  • Author: Jordan Hanger
  • Prep Time: 15
  • Category: Side
  • Cuisine: American

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