How to Make Coleslaw

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.

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

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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

1. 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
2. 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.
3. 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.
4. 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!

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My Favorite Amazon Buys From This Recipe: