Easy Coleslaw Recipe with Homemade Dressing

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Easy Coleslaw Recipe with Homemade Dressing

This creamy coleslaw is all about texture: finely chopped cabbage, a smooth homemade dressing, and just enough chill time to bring everything together without turning watery. It’s an easy make-ahead side for cookouts, sandwiches, and weeknight dinners, with a balance of tangy, sweet, and crunchy in every bite.

Prep Time 15

Chill Time 1

Servings

Calories 186kcal

Author Jennifer

Equipment

1 large bowl
1 large knife and cutting board
1 whisk

Ingredients

Slaw

1 small head green cabbage finely chopped, about 8 cups
1 cup carrot finely shredded or chopped
2 tablespoons sweet onion very finely minced
1 teaspoon kosher salt optional for less watery slaw

Dressing

3/4 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
2 tablespoons sugar
1/2 teaspoon celery seed
1/2 teaspoon salt or to taste
1/4 teaspoon black pepper

Instructions

Finely chop the cabbage so the pieces are small and tender, not long and stringy. Add the cabbage to a large bowl with the carrot and finely minced onion.
For a crisper, less watery, and easier-to-digest coleslaw, sprinkle the cabbage with 1 teaspoon kosher salt, mix well, and let it sit for 20–30 minutes. This softens the cabbage a bit, pulls out excess water, and makes it less harsh while still keeping it crisp. Drain off any liquid and pat the cabbage dry.
In a separate bowl, whisk together the mayonnaise, vinegar, lemon juice, sugar, celery seed, salt, and pepper until smooth.
Pour about three-quarters of the dressing over the cabbage mixture and toss well. Add more dressing as needed. Serve immediately, or cover and refrigerate for 1-4 hours before serving.

Notes

Chill at least 1 hour for best flavor, adjust sweetness/tang to taste, and enjoy within 4–5 days for best texture.

Nutrition