Coleslaw fits those lunch days when I want something cool and crunchy without turning on the stove. In just 20 minutes, crisp cabbage and carrots meet a creamy, tangy sweet dressing. Also, the vegetables stay coated rather than drenched, so every forkful still has that fresh crunch.
Table of Contents
Why You’ll Love This Coleslaw Recipe
Quick, Crunchy, and Ready in 20 Minutes
This coleslaw needs only 20 minutes of prep, and you do not need to cook anything. First, shred the vegetables. Then, whisk the dressing and toss everything together.
Also, the mix of green cabbage, red cabbage, and carrots gives every bite plenty of crunch. The creamy dressing adds tang and gentle sweetness without hiding that fresh texture.
Easy to Adjust the Sweetness and Creaminess
You can easily make this coleslaw fit your taste. For example, add a little extra honey when you want a sweeter dressing.
Meanwhile, you control the creaminess by adding the dressing gradually. As a result, you can keep the cabbage lightly coated or make the mixture richer.
Coleslaw Ingredients
Green Cabbage, Red Cabbage, and Carrots
You will need ¾ green cabbage, finely shredded, ¼ red cabbage, finely shredded, and 3 medium carrots, grated.
Together, these vegetables create a colorful and crunchy base. Also, thin cabbage strips make the coleslaw easier to eat in sandwiches, burgers, and sliders.
Creamy Coleslaw Dressing Ingredients
For the dressing, use 1 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon honey, and 1 teaspoon celery seeds.
Then, add ¼ teaspoon salt and ¼ teaspoon black pepper. The mayonnaise brings richness, while the vinegar adds tang. Meanwhile, honey rounds out the sharp flavor with mild sweetness.
Optional Add-Ins and Easy Variations
You can add chopped spring onions for a fresh bite. Also, sliced apples add crisp sweetness, while raisins bring a chewy, fruity note.
However, if you prefer a lighter dressing style, try a tangy vinegar coleslaw without mayo for another crunchy cabbage side.
How to Make Coleslaw
Shred the Cabbage and Grate the Carrots
First, finely shred the green and red cabbage. Then, grate the carrots and place all three vegetables in a large bowl.
Keep the cabbage fairly thin. That way, you get a tender crunch instead of thick pieces that feel awkward in sandwiches or tacos.
Whisk Together the Coleslaw Dressing
Next, add the mayonnaise, apple cider vinegar, honey, celery seeds, salt, and black pepper to a separate bowl.
Then, whisk everything until smooth. Taste the dressing at this point, and add more honey if you prefer extra sweetness.
Toss the Vegetables With the Dressing
Start with roughly half of the dressing. Then, toss the vegetables until the dressing lightly coats the cabbage and carrots.
Afterward, check the texture before adding more. This simple step helps you avoid coleslaw that feels too heavy or wet.
Adjust the Dressing to Your Preferred Creaminess
Next, add more dressing little by little until the coleslaw reaches the creaminess you like.
In fact, I prefer to stop while the cabbage still looks crisp and defined. That balance gives you creamy flavor while keeping the fresh vegetable crunch.
Tips for the Best Homemade Coleslaw
Shred the Cabbage Thinly for the Best Texture
Thin cabbage makes a noticeable difference. First, it catches the dressing evenly. Also, it feels much easier to bite through.
For sandwiches and sliders, slice it especially thin. As a result, the coleslaw stays tucked inside instead of falling out with every bite.
How to Make Coleslaw Sweeter or Creamier
For sweeter coleslaw, simply add more honey. However, add a small amount at a time and taste as you go.
For a creamier batch, add more dressing gradually. That way, you stay in control of the cabbage to dressing ratio.
What to Use if You Don’t Have Celery Seeds
You can simply leave out the celery seeds if you do not have them. The coleslaw will taste slightly different, but the creamy vinegar dressing still brings plenty of flavor.
Also, resist the urge to add another strong spice just to replace them. The simple cabbage, carrot, and dressing combination works well on its own.
What to Serve With Coleslaw
Barbecue and Grilled Meat Pairings
Creamy coleslaw works especially well beside smoky barbecue and grilled meats. Its cool crunch cuts through rich, savory flavors.
For example, serve it beside a smoky BBQ chicken salad when you want a colorful lunch spread with plenty of texture.
Pulled Pork Sandwiches, Sliders, and Turkey Burgers
Pile coleslaw onto pulled pork sandwiches or sliders for creamy crunch in every bite. Also, it works nicely with turkey burgers because the tangy dressing adds moisture and contrast.
For a summer table, pair it with a fresh corn salad for summer BBQs and let everyone build a plate.
Fish and Shrimp Tacos
Coleslaw adds crunch and creamy tang to fish or shrimp tacos. Meanwhile, the cabbage holds up well against warm seafood and bold taco seasonings.
For another lunch idea, try these Baja shrimp tacos with crunchy cabbage slaw when you want something fresh and filling.
Make-Ahead and Storage Tips
How to Make Coleslaw Ahead of Time
You can prepare this recipe one day ahead. In fact, letting the vegetables sit in the dressing overnight develops more flavor.
However, the cabbage will soften as it rests. So, make it closer to serving time when you want the strongest crunch.
Storing the Vegetables and Dressing Separately
For maximum crunch, refrigerate the shredded vegetables and dressing in separate sealed containers.
Then, toss them together shortly before lunch or serving. As a result, the cabbage keeps more of its crisp bite.
How Long Coleslaw Lasts in the Refrigerator
Store dressed leftovers in a sealed container in the refrigerator for about 4 to 5 days.
Meanwhile, give the mixture a good stir before serving again. The dressing may settle as the vegetables release moisture.
Recipe Yield, Serving Size, and Helpful Notes
How Much Coleslaw This Recipe Makes
This recipe makes about 12 servings, or approximately 12 cups, depending on the size of your cabbage.
Also, prep takes 20 minutes, and total time stays at 20 minutes because the recipe requires no cooking.
How to Make a Half Batch
For a smaller household, simply halve every ingredient. Then, follow the same mixing method and add the dressing gradually.
A half batch works well when you need coleslaw for a few sandwiches, burgers, or tacos instead of a large gathering.
Calories and Key Nutritional Details Per Serving
Each serving has 159 calories, 8 g carbohydrates, 1 g protein, and 14 g fat. It also contains 2 g saturated fat, 8 g polyunsaturated fat, 3 g monounsaturated fat, and 0.03 g trans fat.
Additionally, each serving contains 8 mg cholesterol, 193 mg sodium, 197 mg potassium, 2 g fiber, and 5 g sugar. You also get 2,811 IU vitamin A, 32 mg vitamin C, 41 mg calcium, and 1 mg iron.
Before the FAQs, you can also find more Kai Recipes ideas on Pinterest and Facebook.
Coleslaw FAQs
What is coleslaw made of?
Coleslaw usually combines shredded cabbage with other crisp vegetables and dressing. In this recipe, green cabbage, red cabbage, and carrots form the base, while mayonnaise, apple cider vinegar, honey, celery seeds, salt, and pepper create the dressing.
How to make perfect coleslaw?
First, shred the cabbage thinly and grate the carrots. Next, whisk the dressing until smooth. Then, add only half of the dressing and toss. Finally, add more little by little until you reach the texture and creaminess you like.
Why is KFC coleslaw so good?
KFC’s version has a finely chopped texture and a creamy, sweet, tangy flavor profile that many people enjoy. Similarly, this homemade coleslaw balances creamy mayonnaise, sharp vinegar, and honey while keeping the vegetables crisp.
What is coleslaw and what are its ingredients?
Coleslaw is a cabbage based salad that usually combines shredded vegetables with a creamy or vinegar based dressing. This version uses green cabbage, red cabbage, carrots, mayonnaise, apple cider vinegar, honey, celery seeds, salt, and black pepper.
More Such Recipes
- Tangy vinegar coleslaw without mayo
- Baja shrimp tacos with crunchy cabbage slaw
- Fresh corn salad for summer BBQs
- Creamy street corn salad with Greek yogurt
- Smoky BBQ chicken salad
- Quick and fresh garden salad
Final Thoughts
This coleslaw keeps lunch simple. You get crisp cabbage, sweet carrots, and a creamy, tangy dressing in just 20 minutes, with no cooking required.
Also, you can adjust the honey and dressing until every bite tastes right for your table. Serve it beside barbecue, tuck it into pulled pork sliders, or spoon it onto shrimp tacos. Sometimes a cold bowl of crunchy coleslaw brings exactly the fresh contrast a hearty lunch needs.
Coleslaw Recipe : Amazing, Quick and Fresh
- Total Time: 20 minutes
- Yield: 12 servings, approximately 12 cups 1x
- Diet: Vegetarian
Description
Easy homemade coleslaw with crisp green cabbage, red cabbage, and carrots coated in a creamy, tangy sweet dressing. This no cook side takes just 20 minutes and works well with barbecue, sandwiches, burgers, and tacos.
Ingredients
¾ green cabbage, finely shredded
¼ red cabbage, finely shredded
3 medium carrots, grated
1 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon honey, plus more if a sweeter flavor is desired
1 teaspoon celery seeds
¼ teaspoon salt
¼ teaspoon black pepper
Instructions
1. Place the shredded green cabbage, red cabbage, and grated carrots in a large bowl.
2. Whisk the mayonnaise, apple cider vinegar, honey, celery seeds, salt, and black pepper together in a separate bowl until smooth.
3. Add roughly half of the dressing to the vegetables and toss well.
4. Gradually mix in additional dressing until the coleslaw reaches your preferred creaminess.
Notes
Celery seeds can be omitted if unavailable, although the flavor will be slightly different.
For sweeter coleslaw, increase the honey.
For creamier coleslaw, use more dressing and add it gradually to control the cabbage to dressing ratio.
Optional additions include chopped spring onions, sliced apples, or raisins.
The recipe can be prepared a day ahead. Allowing the vegetables to sit in the dressing overnight develops more flavor.
Alternatively, refrigerate the vegetables and dressing separately and combine before serving.
Store dressed leftovers in a sealed container in the refrigerator for about 4 to 5 days.
For easier eating and use in sandwiches, shred the cabbage relatively thinly.
The recipe can be halved for a smaller batch.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Lunch Recipes
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 159
- Sugar: 5 g
- Sodium: 193 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.03 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 8 mg