Homemade Coleslaw
Homemade coleslaw is crunchier and fresher than anything from a tub, and it needs just 15 minutes of chopping, plus 30 minutes in the fridge. White cabbage, carrot and red onion are tossed in a creamy dressing sharpened with cider vinegar and mustard, then left to chill for half an hour so the flavours settle. This makes enough to serve four alongside burgers, jacket potatoes or a barbecue.
- Total
- 45 min
- Prep
- 15 min
- Serves
- 4
- Per serving
- 215kcal
Choosing the ingredients for homemade coleslaw
White cabbage gives the best crunch. Choose a firm, heavy head with tight leaves, and use a sharp knife or mandoline for fine shreds. Red cabbage works in the same quantity, but it will turn the dressing pink. Carrots are best grated just before you mix, so they stay bright.
Shop-bought mayonnaise gives the most reliable result, and full-fat mayonnaise tastes best, since light versions are often thin. The cider vinegar and mustard cut through the richness, and the small spoonful of sugar rounds off the sharpness.
Method for homemade coleslaw
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- Shred the cabbage Quarter the cabbage, cut out the core and slice each quarter as thinly as you can, about 3mm, with a sharp knife or on a mandoline. Tip it into a large bowl.
- Add the carrot and onion Peel the carrots and grate them on the large holes of a box grater. Peel the onion, halve it and slice it into very thin half-moons. Add both to the cabbage.
- Make the dressing In a small bowl or jug, whisk together the mayonnaise, cider vinegar, mustard, sugar, salt and a good grind of pepper until smooth.
- Toss Pour the dressing over the vegetables and mix well with a spoon until everything is evenly coated.
- Chill Cover with cling film and chill in the fridge for at least . Stir, taste and add a little more pepper or vinegar if you like. Serve cold.
Serving and variations
Coleslaw is a natural partner for homemade burger, and it also works well piled into a baked potato or a sandwich. For another crunchy salad dressed with mayonnaise, try classic Waldorf salad.
For extra crunch, add a thinly sliced celery stick, a handful of chopped apple or a spoonful of sultanas. A teaspoon of celery seeds gives it the flavour of the shop-bought version. If you do not like mayonnaise, replace the dressing with 3 tbsp of Greek yoghurt, 1 tbsp of lemon juice and a pinch of salt.
Common problems and fixes for Homemade Coleslaw
- The coleslaw turns watery.
- Cabbage releases liquid once it meets salt and vinegar. Drain off any excess, stir in a spoonful of mayonnaise to thicken it again and serve within a few hours for the best crunch.
- The raw onion tastes too sharp.
- Soak the sliced onion in cold water for 5 minutes, then drain and pat dry before you add it. This takes out most of the bite.
- The cabbage is tough to chew.
- The shreds are too thick. Slice thinner next time, or leave the cabbage in the dressing for an extra 30 minutes in the fridge so it softens a little.
Frequently asked questions about Homemade Coleslaw
How long does homemade coleslaw keep in the fridge?
Up to 2 days in a covered container. It is crunchiest on the first day and gets softer and more watery as it sits, so give it a stir before serving.
Can I make a lighter version?
Yes. Swap half of the mayonnaise for plain Greek yoghurt or soured cream. The coleslaw will be tangier and slightly lighter, and you may want a little more sugar.
Can you freeze coleslaw?
No. The mayonnaise separates and the cabbage turns limp once defrosted. It is best made fresh.
What goes well with coleslaw?
Burgers, jacket potatoes with cheese or tuna, barbecued chicken, ham and cold cuts, and sausage sandwiches are all good partners.
How did you like the recipe?
4.9 / 5 · 54 ratings
