This is my best homemade coleslaw recipe. It delivers everything you want: crisp cabbage, finely shredded carrots, and a lightly creamy dressing with a balanced sweet-and-tart tang. Best of all, it’s quick—ready in under 10 minutes.
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I always get a little excited when coleslaw appears on the table. It’s a light, refreshing side that pairs perfectly with summertime cookouts—think burgers, sausage sandwiches, or grilled wings. Homemade coleslaw is effortless to make and far fresher than store-bought tubs. You can use pre-shredded cabbage if you prefer, but shredding a head of cabbage takes only minutes and saves money.
I used red cabbage for the color, but green cabbage works just as well—the taste is virtually the same. Combine cabbage and carrots with a handful of pantry staples for a coleslaw that’s tasty and wholesome, without any processed add-ins.
🧾 Ingredients
- Cabbage
- Carrots
- Mayonnaise
- Dijon mustard
- Granulated sugar
- Lemon juice
- Apple cider vinegar
- Salt and pepper
See the recipe card below for exact measurements.
🥬 Shred the cabbage and carrots
Start by shredding the cabbage. I like a mix of chunkier pieces and finer shreds, but you can shred it however you prefer. A box grater, mandolin, or knife all work—use what you have. For a coarser bite, chop the cabbage on a cutting board. Finely shred the carrots (a peeler or grater works well) and combine them with the cabbage in a large bowl.
🥣 Make the dressing
This dressing is simple and bright. Whisk together the Dijon mustard, granulated sugar, lemon juice, and apple cider vinegar until blended. Add the mayonnaise, then season with salt and pepper. Whisk until smooth and taste—adjust seasoning as needed.
🥄 Mix it all together
Pour the dressing over the cabbage and carrots and toss until everything is evenly coated. Chill the coleslaw in the refrigerator for 1 to 2 hours before serving—coleslaw often tastes best cold.
❓ Can I make coleslaw ahead of time?
You can shred or chop the cabbage a day or two ahead, but I recommend adding the dressing only a few hours before serving to avoid soggy cabbage. If you must dress it sooner, store it in an airtight container in the fridge.
Looking for more summertime recipes? Try these favorites:
- Loaded Macaroni Salad
- Homemade Caesar Dressing
- Charcoal Grilled Chicken Wings
- Shrimp Tacos with Avocado & Creamy Cilantro Sauce
- How to Grill Steaks
- Chimichurri
- Tomato Gazpacho
- Lemon Raspberry Cheesecake Bars
- Peach Upside Down Cake
Did you try my Homemade Coleslaw recipe? Let us know in the comments below!
📝 Recipe
Best Homemade Coleslaw Recipe
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Ingredients
- 1 ½ to 2 pounds cabbage (about 4 cups chopped/shredded)
- 3 carrots, finely shredded
- ½ cup mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- Salt and pepper, to taste
Instructions
- Shred and/or chop the cabbage. Finely shred the carrots and toss them with the cabbage.
- In a separate bowl, whisk together Dijon mustard, granulated sugar, lemon juice, and apple cider vinegar until well combined.
- Add the mayonnaise, salt, and pepper. Whisk until smooth, taste, and adjust seasoning if needed.
- Pour the dressing over the cabbage and carrots and toss to coat. Chill in the refrigerator for 1–2 hours before serving. Enjoy!
Notes
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Carbohydrates: 7g
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Protein: 1g
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