Creamy homemade coleslaw with finely chopped cabbage, shredded carrot, and a sweet-tangy mayonnaise dressing. A classic side for barbecue and grilled dinners.
More recipes to try: Barbecue Sandwiches · Potato Salad · Mexican Street Corn Pasta Salad
Best Coleslaw
My homemade coleslaw is the perfect side dish for grilled and barbecued dishes. The crunchy texture of the creamy coleslaw makes it my favorite anytime salad.
Ingredients
Method
- Cut the cabbage in half and remove the core from each side.
- Cut the cabbage in very thin slices, then chop the slices into small pieces. Place the prepared cabbage in a large mixing bowl.
- Shred the carrot and add to the bowl.
- In a medium bowl, combine mayonnaise, sugar, vinegar, lemon juice, salt, and pepper. Mix until smooth and creamy.
- Pour the slaw dressing over the cabbage and carrots. Thoroughly mix to combine. Refrigerate until ready to serve.
Notes
Cole slaw is always better after sitting for a day. Make sure to mix the slaw a few times as it sits in the fridge.
A little help with the crunch: An OXO box grater with a removable zester makes quick work of the carrots for this coleslaw. Add the fresh shreds to the cabbage, then toss with the creamy dressing. It is a simple way to get that homemade crunch without much fuss.
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