Homemade food always tastes so much better than anything premade from the store. That’s exactly how it is with this scrumptious homemade coleslaw recipe.
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How to make Coleslaw
Isn’t it funny how homemade food always tastes so much better than anything premade from the store? That’s exactly how it is with this scrumptious homemade coleslaw recipe. It’s not too sweet, not too tangy … I’ve completely perfected it, and it’s just right for those hot July afternoons. Not to mention it’s easy as pie to make. Maybe even easier than pie! 😊
So we all agree that there are certain foods you have to eat during the summer, right?! It’s not law or anything, of course…and the summer isn’t really known for having those big food holidays like fall and winter … but it’s a tradition. Watermelon, cheeseburgers, blueberry pies, potato salad … who knows when the whole idea of certain foods for certain seasons started, but we all follow the custom, at least here in America.
(And let’s all admit that these foods seem to taste so much better in the summer … grilled chicken and sweet tea by the pool sounds fantastic compared to by the Christmas tree.)
Coleslaw is one of those summertime picnic sides that we all know and love. This coleslaw recipe, in particular, is simple and quick, two words you know I adore. Forget the store-bought stuff! You can throw this together for yourself or for your family and pair it with something fantastic like my BBQ pork taco boats.
BBQ … coleslaw … when both of those are on the menu, your summer is bound to be amazing. Let’s get to the recipe!!
Coleslaw Recipe – Ingredients & Utensils Needed
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Ingredients
- 4 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- ½ cup carrots, shredded
- ½ cup mayonnaise
- 2 tablespoons sugar, granulated
- 1 ½ tablespoon lemon juice
- 1 tablespoon distilled vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Utensils/Other Items
- 2 bowls – one large, one small
- Whisk
Dietary Notes
Depending on the brand of mayonnaise you use, this recipe should be both gluten-free and dairy-free. (Hooray for being able to chow down on a summer fave even if you can’t have milk or wheat!!) Remember that mayonnaise generally has eggs in it, though, so if your diet restricts or forbids those, proceed with caution!
Coleslaw Recipe – Instructions
- Shred the cabbage and carrots, then add them to the large bowl.
- In a small bowl, combine the mayo, sugar, lemon juice, vinegar, salt, and pepper with a whisk until well combined.
- Add the dressing to the cabbage mixture. Stir to combine.
- Cover and refrigerate for at least 2 hours.
Coleslaw Recipe – Questions
- Can you make this recipe in advance? Will it still taste alright?
Sure! Just prep the cabbage in one container, the dressing (mayo/sugar/etc) in another, and keep both separate and covered in the fridge. Then before mealtime, simply throw everything together and you’re good to go!
- Can you use the pre-shredded bags of cabbage or carrots at the grocery store?
Go for it!! In the end … I don’t think there’s any difference between vegetables you shred yourself and the ones in the bag. You may want to shred them yourself for the most authentic experience, however… 😉
- Speaking of the fridge…how long does this coleslaw last in there?
Probably 3 days max! After that, it starts to lose flavor…and gets kind-of mushy, too.
- Can you freeze this coleslaw?
I wouldn’t!! Cabbage and freezers just don’t mix. I’d make it fresh every time.
Tell me what you’re making with this coleslaw recipe!
I’d love to know how the coleslaw turned out for you!! How did you and your family like it? What did you pair it with? Write me down below, and remember I’d also be happy to answer any questions you have as well!
More great summer recipes…
I already talked about how lovely this would go with my BBQ pork taco boats (seriously, it’s a classic combination) … but here are some other great BBQ recipes for the summer!
- BBQ Pork on Homemade Onion Rolls
- BBQ Bacon Cheeseburger Buns
- And don’t forget some Bourbon Whiskey BBQ Sauce to make it all worthwhile!
If you want a different kind of slaw to serve up as a side…or maybe no slaw at all … I have loads more summer recipes here at Love Bakes Good Cakes:
Here are a few summer recipes from my friends:
- Semi-Homemade Easy Baked Beans from Cupcakes and Kale Chips
- Tortellini Pasta Salad from Spoonful of Flavor
- Easy Keto Chicken Skewers from Oh So Foodie
The Best Coleslaw Recipe
Homemade food always tastes so much better than anything premade from the store. That’s exactly how it is with this scrumptious homemade coleslaw recipe.
Ingredients
- 4 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- ½ cup carrots, shredded
- ½ cup mayonnaise
- 2 tablespoons sugar, granulated
- 1 ½ tablespoon lemon juice
- 1 tablespoon distilled vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Shred cabbage and carrots and add to a large bowl.
- In a small bowl combine the mayo, sugar, lemon juice, vinegar, salt, and pepper with a whisk until well combined.
- Add dressing to cabbage mixture, stir to combine.
- Cover and refrigerate for at least 2 hours.
Notes
You can also use 1 bag (14 oz) Coleslaw Cabbage Mix.
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Nutrition Information:
Yield:
6Serving Size:
3/4 cupAmount Per Serving: Calories: 177 Total Fat: 14g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 8mg Sodium: 316mg Carbohydrates: 13g Fiber: 3g Sugar: 8g Protein: 2g
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