Easy Homemade Coleslaw Recipe
This easy coleslaw is crisp, creamy, and quick to make — the perfect side for BBQs, pulled pork, burgers, fried chicken, and summer picnics. Fresh cabbage, sweet carrots, and a tangy dressing give you classic deli‑style flavour in minutes.
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Post updated August 2026
You can customise the recipe to match your preferences — add more onions if you love them, or skip them if you don’t. Adjust the ingredient quantities to suit your taste.
Kids will prefer this because my recipe doesn't contain vinegar, unlike many others.
Why This Recipe Works
Fresh and crunchy: Shredding the cabbage yourself gives far better texture than pre‑shredded bags.
Creamy but balanced: The dressing has just the right amount of tang.
Quick and easy: Ready in minutes with simple ingredients.
Perfect for BBQs: Ideal with pulled pork, burgers, fried chicken, grilled meats, or summer salads.
Ingredients You'll Need
- 🥬 White cabbage
- 💜 Red cabbage
- 🧅 Red onion
- 🥕 Carrot
- 🍶 Greek yoghurt
- 🥄 Mayonnaise
Variations
KFC‑style coleslaw: Add a pinch of celery salt and a splash of apple cider vinegar.
Lighter version: Use more yoghurt and less mayo.
Extra crunch: Add more red cabbage or a handful of shredded carrot.
Sweet twist: Add a handful of raisins.
Storage Tips
Store homemade coleslaw in an airtight container in the fridge for up to 2 days. For maximum crunch, keep the dressing separate and mix just before serving.
Serving Suggestions
- BBQ Pulled Pork
- KFC‑Style Coleslaw
- Oven Baked Crispy Chicken Burgers
Ingredient Notes & Tips
Healthier coleslaw
Swap half (or all) of the mayonnaise for Greek yoghurt. It keeps the dressing creamy but lighter and higher in protein.
Mayonnaise
I always go with Hellmann's, but feel free to use your favourite brand. Taste it and see if a pinch of salt is needed — with Hellmann's, it's usually perfect as is.
Yoghurt
‘Total’ by Fage Greek yoghurt 5% is wonderfully creamy and works perfectly in coleslaw.
If you're looking for a healthier recipe that skips the mayo entirely, here's my healthy coleslaw recipe. 😉
Equipment
A cheap box grater will do the trick. For larger quantities, a food processor with a slicing or grating disc is more efficient.
FAQ
Why is my coleslaw watery?
Coleslaw becomes watery when the cabbage releases moisture. To prevent this, shred the cabbage yourself and mix the dressing in just before serving. If you’re making it ahead, keep the vegetables and dressing separate until needed.
Can I make coleslaw ahead of time?
Yes — but for the best texture, prepare the vegetables and dressing separately. Combine them 20 minutes before serving so the cabbage stays crisp.
How long does homemade coleslaw last?
Coleslaw keeps for up to 2 days in the fridge in an airtight container. After that, the cabbage softens and the dressing becomes runny.
Can I use all red cabbage instead of white?
Absolutely. Red cabbage adds colour and extra crunch. Many people use a mix of both for the best texture and appearance as I did in this recipe.
Have you tried this recipe?
Please leave a ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below!
Homemade Coleslaw
A creamy homemade coleslaw made with crisp cabbage, carrots, and a smooth, tangy dressing. Quick to make, perfect for BBQs, burgers, and easy weeknight meals.
Ingredients
- 70g white cabbage — remove any damaged outer leaves and shred thinly
- 70g red cabbage — remove any damaged outer leaves and shred thinly
- 25g red onion — peeled and very thinly sliced
- 70g carrot — peeled and grated
- 2 tablespoons Greek yoghurt (Fage ‘Total’ 5%)
- 2 tablespoons mayonnaise (Hellmann’s)
- Pinch of salt (optional, to taste)
Instructions
- Soften the white cabbage: Place the shredded white cabbage in a bowl and pour boiling water over it. Let it sit for 5 minutes — this gives it a softer texture than the red cabbage.
- Cool and dry: Drain the cabbage, rinse it under cold water until completely cooled, then spread onto kitchen paper and pat dry.
- Mix and season: When ready to serve, add the yoghurt, mayo and remaining ingredients. Mix well, taste, and add salt only if needed.
Notes
Prepare ahead:
If you’re making the coleslaw in advance, keep the vegetables separate. Cover and refrigerate, then add the yoghurt and mayo just before serving.
Storage:
Coleslaw keeps for up to 2 days in the fridge. For maximum crunch, store the dressing separately and mix just before serving.
I love cole slaws and just as enjoyable without the mayo!
ReplyDeleteYou can never have enough recipes for a good coleslaw. This will be perfect for those that don't care for mayo.
ReplyDeleteI always make my own coleslaw Jan. That stuff that they sell in the shops over here is just 'orrible! Way too much mayo. I like North American coleslaw so much more. My mum always made fantastic coleslaw! I make mine like hers. I also make a great vinaigrette coleslaw that just gets better each day it sits. Your's looks really pretty and delicious too! Well done! xxoo
ReplyDelete.... and the sultanas! My nana always used to add sultanas - they were my favourite part. Still are actually.
ReplyDeleteYou tried it with savoy cabbage instead of white? Makes it slightly different.
That coleslaw looks gorgeous, Jan! I've also never been a fan of it, having only encountered the processed, gloopy variety!
ReplyDeleteLooks a lovely colour with the red cabbage in, maybe I should give coleslaw another chance!
ReplyDelete