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!

Overhead photo of cabbage coleslaw
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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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Overhead photo of coleslaw salad recipe

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.

Note: Try adding slivered almonds, chopped apple, and raisins or other dried fruit. You can add some mixed seeds to the recipe such as sunflower seeds or pumpkin seeds as well.

ingredients on the marble countertop to make coleslaw salad recipe

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.

right: salad dressing in a glass jar. Left: salad dressing in a glass jar with a spoon on top of the jar.

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.

white bowl with thinly sliced cabbage.

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.

coleslaw salad recipe in a large bowl.

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.

Coleslaw Salad Recipe

3.40 from 33 votes
Author: Olivia Ribas
Servings6 people
Prep Time15 minutes
Custom Time0 minutes
Cook Time0 minutes
Total Time15 minutes
This easy coleslaw salad recipe combines fresh vegetables with a homemade dressing. Make it today for a healthy side dish or to take to a potluck!

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Ingredients 
 

For the Salad

  • 1/2 head small green cabbage thinly sliced
  • 1/2 small head red cabbage thinly sliced
  • 2 large carrots grated on the large holes of a box grater

For the Dressing

Instructions 

FOR THE DRESSING

  • Combine all the ingredients for the dressing in a mason jar. Close with the lid and shake well.

FOR THE SALAD

  • Place all green cabbage, red cabbage and carrot in a large bowl and mix well. Pour the dressing and mix well to evenly coat everything.
  • Serve immediately or place it in the fridge for about 30 minutes before serving. Enjoy!

Notes

  • You can buy cabbage pre-shred to save time.
  • Look for cabbages that are tight, compact heads without a ton of loose leaves.
  • Add a jalapeño pepper to increase the heat of the salad.
  • To store: Avoid keeping the coleslaw salad for longer than 3 days as it’ll become soggy.

Nutrition

Serving: 1/6, Calories: 232kcal, Carbohydrates: 7g, Protein: 2g, Fat: 22g, Cholesterol: 12mg, Sodium: 200mg, Potassium: 207mg, Fiber: 2g, Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Olivia Ribas

Welcome

Hi, I'm Olivia


Happy to have you here! I’ve been creating and sharing tasty, easy-to-make recipes on Primavera Kitchen for over 10 years now! I’m all about simple, delicious recipes made with fresh, seasonal, and wholesome ingredients that your whole family will love.

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3.40 from 33 votes (33 ratings without comment)

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4 Comments

  1. Gail Sampson says:

    Looks really delicious and very healthy going to make it love to cook

    1. Olivia Ribas says:

      I hope you enjoy it.

  2. Avril Plants says:

    Your post is really informative and extensive, thanks!

    1. Olivia Ribas says:

      Thanks!