Growing up in the South, coleslaw was a staple at every summer cookout, Sunday dinner, and family gathering. It’s more than just a side dish, it’s one of those recipes that feels like home. Over the years, I’ve recreated this classic recipe for countless gatherings, refining it to capture the perfect balance of creamy, tangy, and just the right amount of sweetness. Whether you’re serving it with pulled pork sandwiches or at a backyard barbecue, this coleslaw recipe is rooted in tradition, tested in real-life settings, and made to feel both familiar and fresh.
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What Is Coleslaw?
Coleslaw is a salad dish that should be served chilled and is primarily made from shredded raw cabbage, and often mixed with other vegetables such as onions and carrots. After all vegetables are finely shredded, they are typically tossed and dressed with a mayonnaise-based dressing. Personally, I like to add buttermilk and lemon juice as well to my coleslaw, which makes this dish creamy and bright.
Serving Suggestions for Homemade Coleslaw
Coleslaw complements a wide variety of cuisines and main courses. Serving coleslaw with pulled pork sandwiches or hotdogs is also very popular in the South. It is also commonly served as a side dish or topping in some of the following meals:
- Seafood Dishes: Coleslaw can be severed perfectly with fried fish, crabs, shrimp, crab cakes and more!
- Barbecue: Coleslaw recipes go perfectly with ribs, grilled chicken, pulled pork or any smoky flavors.
- Fried Foods: The tangy and creamy dressing in coleslaw goes perfectly with fried chicken or pork chops.
- Sandwiches & Wraps: Whether you’re preparing tacos, wraps, burgers, or a sandwich, coleslaw is a great topping that adds brightness or flavor to a sandwich or wrap.
How to Store Coleslaw
After making the homemade coleslaw recipe below, it is important to store it in the refrigerator and serve chilled. If this dish sits at room temperature for too long, it could spoil. If stored properly, homemade coleslaw recipes can be stored in an airtight container for up to five days in the refrigerator. I recommend storing in the coolest part of the refrigerator, which is typically towards the back.
Frequently Asked Questions For Coleslaw
Homemade coleslaw will stay fresh in an airtight container in the refrigerator for 3 to 5 days. Stir before serving to redistribute the dressing.
Absolutely! Using a store-bought coleslaw mix is a great time-saver. Just add it to the homemade dressing and mix well.
Yes you can! Simply substitute Greek yogurt for mayonnaise in this recipe or use a mix of sour cream and olive oil for a lighter, tangier option.
Freezing is not recommended for creamy coleslaw, as the dressing can separate and the veggies may lose their crunch. For best results, enjoy it fresh or refrigerated.
To prevent watery coleslaw, use fresh veggies and avoid overdressing. For extra crunch, lightly salt the chopped cabbage, let it sit for 15 minutes, then pat dry before adding the dressing.
Coleslaw Ingredients
- 1 head Medium Cabbage
- 6 oz Shredded Carrots
- 1/4 Medium Sweet Onion
- 1/2 cup Mayonnaise
- 1/3 cup Granulated Sugar
- 1/4 cup Buttermilk
- 1/4 cup Milk
- 2 tbsp Lemon Juice, freshly squeezed
- 1.5 tbsp White Distilled Vinegar
- 1/4 tsp Onion Powder
- 1/4 tsp Garlic Powder
- Salt & Pepper to Taste
How to Make Homemade Coleslaw
- The first step to this recipe will be to make the coleslaw dressing. Coleslaw Dressing Instructions. In a large mixing bowl, whisk together the following ingredients until smooth and well combined. Once mixed, set the dressing aside while you prepare the vegetables:
- 1/2 cup mayonnaise
- 1/3 cup granulated sugar
- 1/4 cup buttermilk
- 1/4 cup milk
- 2 tablespoons freshly squeezed lemon juice
- 1.5 tablespoons white distilled vinegar
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Prep the Cabbage – Start by peeling and removing the outer leaves from a medium head of cabbage. Slice the cabbage in half and carefully cut out the tough center core. Wash thoroughly, then chop the cabbage into large chunks.
- Chop the Coleslaw Vegetables – Add your cabbage chunks to a food processor. Then add 6 oz of shredded carrots and 1/4 cup chopped onion. Secure the lid and pulse several times until the vegetables reach your desired texture. NOTE: Be sure to avoid over-processing, or the mixture may become too soft or watery.
- Combine & Chill – Transfer the chopped vegetables into a large bowl. Pour the prepared coleslaw dressing over the vegetable mixture and stir until everything is evenly coated. Cover the bowl and refrigerate for at least 2 hours to allow the flavors to blend. For even better flavor, let it chill overnight. Serve cold and give it a quick stir before serving. This coleslaw is the perfect side dish for BBQ, fried fish, pulled pork, or burgers!
Best Homemade Coleslaw Recipe
Ingredients
- 1 head Medium Cabbage
- 6 oz Shredded Carrots
- 1/4 Medium Sweet Onion
- 1/2 cup Mayonnaise
- 1/3 cup Granulated Sugar
- 1/4 cup Buttermilk
- 1/4 cup Milk
- 2 tbsp Lemon Juice, freshly squeezed
- 1.5 tbsp White Distilled Vinegar
- 1/4 tsp Onion Powder
- 1/4 tsp Garlic Powder
- Salt & Pepper to Taste
Instructions
Coleslaw Dressing Recipe
- In a large bowl combine: 1/2 cup Mayonnaise, 1/3 cup Granulated Sugar, 1/4 cup Buttermilk, 1/4 cup Milk, 2 tbsp Lemon Juice, freshly squeezed, 1.5 tbsp White Distilled Vinegar, 1/4 tsp Onion Powder, 1/4 tsp Garlic Powder, Salt and Pepper to taste. Whisk ingredients together until combined. Set aside.
Coleslaw Recipe
- Take a medium cabbage, peel and remove the outer leaves. Cut cabbage in half and remove center core. Wash, chop cabbage into chunks and place inside food processor container. Note: If you do not have a food processor, you can shred by hand, but this will take longer.
- To the food processor container, add 6 oz of shredded carrots, 1/4 chopped onion. Secure food processor lid and continuously tap the pulse button to chop ingredients. Take care to not over pulse or else the vegetables will turn into mush. Pulse a few times until the desired texture is reached.
- Transfer chopped vegetables into a large bowl. Pour Coleslaw dressing on top, stir and combine. Place mixture inside refrigerator for at least 2 hours to chill and to allow flavors to melt together. Overnight is even better! Serve chilled and enjoy!
Nutrition
My Favorite Amazon Buys From This Recipe:
Your coleslaw recipe is a kitchen gem! The step-by-step guide and clear instructions make whipping up this classic treat a breeze. The personal touch in your explanations adds warmth. A deliciously simple recipe that’s now a favorite in my cookbook!
A great for a quick side for dinner and lunch. I’ll add this recipe to my cookbook to use when I get a chance.
This is such an ideal side dish for barbecues or to serve with burgers, salads, sandwiches and more1 Thank you
This is a seriously good homemade colesaw. It will surely be a favorite in the house.
I love that this coleslaw is quick and easy to make. It is even easy to make in advance.
I really appreciate you giving a step-by-step guide! This looks really good thanks for sharing this with us
Oh yum. Opened your recipe and said to myself “haven’t had coleslaw for ages”. Fish and coleslaw now on today’s lunch menu
I make Cole slaw often and this is one of my go-to recipes! So good!
I’ve never made my own coleslaw. This is a nice dish to make fresh. I’ll have to try your recipe for some of our end-of-the-summer get togethers.
Such a delicious recipe. I am saving this to make next week. Can’t wait!