Making your own creamy coleslaw is incredibly simple and far more delicious than the store-bought versions that come in plastic tubs from the supermarket.
*Post originally written in 2011 - Updated September 2025*
You can customise the recipe to match your preferences - add more onions if you love them, or skip them if you don’t. Similarly, if you love slaw, feel free to adjust the ingredient quantities to your liking.
Kids will prefer this because my recipe doesn't contain vinegar, unlike many others.
Simple coleslaw ingredients
This recipe serves four, but you can easily adjust the portions on the printable recipe card below. 😊
- white cabbage
- red cabbage
- red onion
- carrot
- Hellmann's mayonnaise
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. In my experience with Hellmann's, it's usually perfect as is.
Yoghurt
I say 'Total' by Fage Greek yoghurt 5% is the way to go!
This is a wonderfully creamy coleslaw, but if you're looking for a healthier recipe that skips the mayo, then here's a link to my healthy coleslaw recipe. 😉
What to serve with coleslaw
- burgers
- tacos
- chicken sandwich
- pulled chicken
- pulled pork
- corned beef sandwich
- hot dogs
- with fries
- or, on a simple salad
Equipment
A cheap box grater, easily found on Amazon or at most supermarkets, will do the trick. For larger quantities, a food processor with a slicing or grating disc could be a more efficient choice.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Easy Homemade Coleslaw Recipe
Deliciously creamy homemade coleslaw recipe.
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 'Total' 5% fat Greek natural yoghurt
- 2 tablespoons Hellmann's mayonnaise
- *optional - a pinch of salt to taste
Instructions
- Place the shredded white cabbage only in a bowl, pour boiling water over it, and let it sit for 5 minutes. This creates a different texture to the red cabbage.
- Drain and run cold water over it until it's completely cold. Tip it onto kitchen paper and dry.
- If you're not serving the coleslaw immediately, wait to add the yoghurt or mayo until just before serving. Instead, cover it with cling film and keep it in the fridge.
- When you are ready to serve, add the yoghurt and mayo with the rest of the ingredients and give it a good mix. Taste and add salt if you think it really needs it.
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