A Glug of Oil

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Homemade Coleslaw Recipe

Creamy Coleslaw Recipe

Making your own coleslaw is really easy and a far cry from the stuff sold in plastic tubs found in supermarkets. This is the best homemade coleslaw recipe!

You can make the recipe to suit your tastes, if you love onion, add more if you don't like onions leave it out. 

Homemade coleslaw in a big bowl.

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*Post was originally written in 2011 - Updated February 2022*

Homemade Coleslaw

However, you like your slaw, just later the amounts to suit.

Coleslaw ingredients

This will make enough for 4 but you can use adjustable servings on the recipe card to serve more or fewer people.

70g white cabbage - shredded

70g red cabbage - shredded

25g red onion - very thinly sliced

40g carrot - grated

1 tablespoon 'Total' Greek natural yoghurt 

2 tablespoons Hellmann's mayonnaise

a pinch of salt - to taste

Coleslaw ingredients in a bowl

Mayonnaise

I always use Hellmann's but you can of course use your favourite brand. 

Yoghurt

I say 'Total' by Fage Greek yoghurt 5% is the way to go!

This is a deliciously creamy coleslaw, but, perhaps you're looking for a much more Healthy Coleslaw Recipe without mayo.

What to Serve with Coleslaw

  • Burgers
  • Tacos
  • Chicken sandwich
  • Pulled chicken
  • Pulled pork
  • Corned beef sandwich
  • Hot dogs
  • On a simple salad

How to Make Coleslaw

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

creamy coleslaw, homemade coleslaw recipe, homemade coleslaw, creamy coleslaw, how to make coleslaw
side
English
Yield: 4
Author: Jan Bennett
Homemade Coleslaw Recipe

Homemade Coleslaw Recipe

Deliciously creamy homemade coleslaw recipe.Putting the white cabbage in boiling water, then cooling in cold water and draining makes for different textures in the coleslaw.
Prep time: 5 MinInactive time: 5 MinTotal time: 10 Min

Ingredients

  • 70g white cabbage - shredded
  • 70g red cabbage - shredded
  • 25g red onion - very thinly sliced
  • 70g carrot - grated
  • 1 tablespoon 'Total' Greek natural yoghurt
  • 2 tablespoons Hellmann's mayonnaise
  • a pinch of salt - to taste

Instructions

  1. Put the shredded white cabbage only into a bowl and pour over boiling water and leave it to stand for 5 minutes.
  2. Drain and run cold water over it until it's completely cold.
  3. Tip it onto kitchen paper and pat dry.
  4. If you're not serving the coleslaw straight away, don't add the yoghurt or the mayo until just before serving, instead cover with clingfilm and store in the fridge.
  5. When you are ready to serve, add the yoghurt and mayo with the rest of the ingredients and give it a good mix.
  6. Have a taste and add salt if you think it needs it.
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7 comments

  1. Sounds lovely, Ages since I made Coleslaw, will give this ago today, to serve with last nights Pear and Black pudding pies. Thanks for sharing again.

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  2. I love cole slaws and just as enjoyable without the mayo!

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  3. You can never have enough recipes for a good coleslaw. This will be perfect for those that don't care for mayo.

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  4. I 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

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  5. .... and the sultanas! My nana always used to add sultanas - they were my favourite part. Still are actually.

    You tried it with savoy cabbage instead of white? Makes it slightly different.

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  6. That coleslaw looks gorgeous, Jan! I've also never been a fan of it, having only encountered the processed, gloopy variety!

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  7. Looks a lovely colour with the red cabbage in, maybe I should give coleslaw another chance!

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Cheers
Jan