The Best Cozy Homemade Coleslaw Recipe You’ll Absolutely Love

The Best Cozy Homemade Coleslaw Recipe for Families You’ll Absolutely Love is more than just a simple side—it’s a timeless dish loved for its crisp texture and refreshing flavor. Whether you’re pairing it with BBQ ribs, fried chicken, burgers, or serving it at a summer cookout, a well-made coleslaw adds just the right balance of tangy crunch. This classic homemade version is simple, delicious, and easy to make with fresh ingredients.

Let’s dive into everything you need—from ingredients to step-by-step instructions—plus, the recommended kitchen equipment to make preparation a breeze.

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Ingredients

• 1 small white cabbage or ½ large

• 4 carrots, peeled

• 1 large red onion

• ½ small bunch dill, chives, parsley or coriander, finely chopped (optional)

• 1 tablespoon Dijon mustard

• 50g mayonnaise

• 50g yogurt, soured cream or more mayo

• 1-2 tablespoon white wine vinegar

• a few pinches of paprika

Equipment Needed

Here are the tools that will make prepping your coleslaw faster, easier, and more enjoyable.

1. Chef’s Knife & Cutting Board

You’ll need a sharp chef’s knife to finely shred the cabbage and a non-slip cutting board to keep everything steady.

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2. Box Grater or Mandoline

Use a box grater or a Mandoline with a shredding attachment to grate carrots quickly and evenly.

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3. Large Mixing Bowl

A large, deep mixing bowl helps keep all your ingredients contained while you toss the coleslaw.

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4. Serving Bowls

Serve your coleslaw in elegant porcelain serving bowls that are both microwave- and dishwasher-safe. These versatile bowls add style to any table and are perfect for salads, sides, or snacks.

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5. Salad Spinner or Clean Kitchen Towel

To avoid watery slaw, use a salad spinner or pat your shredded veggies dry with a towel.

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How to Make Classic Homemade Coleslaw

Follow these simple steps for a crisp and creamy coleslaw every time :

Step 1: Prepare the Veggies

• Remove any bruised or damaged outer cabbage leaves. Halve through the stem, and remove the dense core with a sharp knife and discard. Put cut side down onto a chopping board, and slice as finely as you can into thin shreds. You can also do this on a mandoline (you might want to quarter before slicing) or in a food processor with the shredding attachment. Tip into a bowl.

• Grate the carrots on a box grater to coarsely shred, or cut into thin strips using a julienne peeled or the grater attachment on the food processor. Tip into the bowl. Finely slice the onion, and thin as you can, and add to the bowl with the other veg. Add the herbs if using. A mixture is nice if you have some to use up.

Step 2: Mix the Dressing

• In a separate bowl, whisk the mustard, mayo, yogurt and vinegar. Season well, and taste for sharpness and creamy. Add more vinegar if you like.

Step 3: Combine & Toss

• Tip the dressing into the veg bowl, and mix everything together well with a large spoon. Stir so all the veg gets coated lightly in the dressing. Sprinkle with a few pinches of paprika, and serve straight away.

Step 4: Chill Before Serving

• Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
• Give it a quick toss before serving.