Coleslaw Salad Recipe

This coleslaw salad recipe combines fresh vegetables with a homemade dressing. Make it today for a healthy side dish or to take to a potluck!

 

A homemade coleslaw recipe is an easy way to get your daily servings of vegetables year-round. It’s light, refreshing, made with basic ingredients, and can be served alongside a variety of meals.

You’ll absolutely adore this recipe! It’s my favorite because it’s incredibly crunchy and tangy, with an irresistibly creamy dressing. This coleslaw is the perfect match for other summer sides like broccoli salad, egg salad, potato salad, corn salad, and pasta salad.

Plus, the longer this salad sits, the better the flavors get. That makes it a great make-ahead dish for barbecues or meal prep.

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Ingredients & Substitutions

Green and red cabbage: If you can’t find white cabbage, regular green cabbage will work as well. You can also buy the store-bought coleslaw mix.

Large carrot: They are great for this salad but you can also add other vegetables like sliced spicy peppers to give this a kick of heat or thinly sliced kale or jicama.

Mayonnaise: I love using my homemade mayo. You can also use half mayo and half Greek yogurt, plus a teaspoon of Dijon mustard. Don’t add yogurt, if you want to make it dairy free.

Apple cider vinegar: It adds a fresh zesty taste to the coleslaw salad. If you don’t have apple cider vinegar, use lemon juice.

Honey: If you’re not a fan of honey, you can use maple syrup instead.

Instructions to Make coleslaw salad recipe

Combine all of the dressing ingredients in a mason jar (or a small bowl) and shake well to combine.

You can also whisk the coleslaw dressing in a bowl if that’s easier.

Slice the cabbage and green onions with a knife or mandolin, then peel and shred the carrot.

Add the cabbage and carrots to a large bowl and mix until well combined.

Then, pour the creamy homemade dressing over the bowl and toss to coat. You can also mix in some shredded chicken or grilled shrimp to turn this into a full meal. If you love fresh herbs, add a little bit of chopped parsley or dill.

You can serve it immediately, but it’s best if you let it sit in the refrigerator for at least 30 minutes. This way the vegetables can soak in the dressing and all of the flavors will combine.

How To Store Leftovers

If you keep the coleslaw salad recipe for too long in the fridge, it will become soggy. If you want to keep this longer than 3 days, I recommend storing the dressing and cabbage separately until ready to eat.

Cabbage does not freeze well so I do not recommend freezing any extra coleslaw you may have.

Serving Ideas

This classic coleslaw recipe is a great side dish for anything from a BBQ to a picnic. It goes great with sandwiches, hamburger and pulled pork. Some of my favourite main dishes to serve with this easy coleslaw recipe are my pork chops, carnitas, oven baked ribs and steak.

More Cabbage Recipes:

If you like this coleslaw recipe, try my Broccoli Kale Slaw, Cabbage Salad and Chicken Cabbage Salad.