Homemade Coleslaw Recipe

There are certain recipes that belong to summer, and homemade coleslaw is one of them. When the cabbage and carrots are coming out of the garden, this is one of the easiest ways to turn them into a side dish that goes with just about anything coming off the grill.

This homemade coleslaw recipe is creamy, a little tangy, and just sweet enough. Instead of white sugar, I use honey, along with apple cider vinegar, sour cream, mayonnaise, garlic and celery seed for a homemade dressing with plenty of flavor.

And when you have good fresh cabbage, there really isn’t any reason to buy a bag of pre-made coleslaw.

If your garden is producing faster than you can eat it, you may also want to tuck away some garlic dill pickles or make a batch of canning tomato marinara while everything is fresh.

Why You’ll Love This Homemade Coleslaw

This is a simple farm-style coleslaw made with ingredients you probably already have in the kitchen.

Using both green and red cabbage gives the coleslaw great color and crunch, while fresh carrots add a little natural sweetness. The creamy dressing gets its tang from apple cider vinegar and sour cream, with honey balancing everything out.

Celery seed is one of those small ingredients I wouldn’t leave out. It gives homemade coleslaw that familiar, traditional flavor.

Ingredients for Homemade Coleslaw

The vegetables are simple: shredded green cabbage, red cabbage, carrots and green onion.

For the creamy coleslaw dressing, you’ll need mayonnaise, sour cream, apple cider vinegar, honey, fresh garlic, celery seed, salt and black pepper.

If you only have green cabbage, use it. Red cabbage adds beautiful color, but there is no reason to make an extra trip to the store for it.

How to Make Coleslaw From Scratch

Shred the cabbage fairly thin so the dressing can coat it evenly. A sharp knife works perfectly well, although a food processor or box grater can make quick work of a large cabbage harvest.

Place the shredded cabbage, carrots and green onion in a large bowl.

In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, honey, garlic, celery seed, salt and pepper until you have a smooth, creamy dressing.

Pour the dressing over the vegetables and toss everything together until well coated.

You can serve it right away, but I think it’s better after spending an hour or two in the refrigerator.

How to Keep Coleslaw From Getting Watery

Cabbage naturally releases moisture once it is mixed with salt and dressing, so a little liquid in the bottom of the bowl is normal.

Start with fresh, crisp cabbage and make sure your vegetables are dry before adding the dressing. Don’t drown the cabbage in dressing either. You can always add a little more.

For the best texture, make your coleslaw a couple of hours before serving rather than the day before.

What to Serve With Homemade Coleslaw

Coleslaw is one of my favorite quick side dishes for summer meals. Serve it alongside BBQ chicken, burgers, grilled meats or a pulled pork sandwich.

It’s also a natural addition to the table when you’re already pulling jars from the pantry. Add some homemade pickled beets, bread and butter pickles, or pickled asparagus and half of dinner is already done.

For another garden-heavy meal, pair it with carrot and ginger soup or use your tomato harvest to make homemade tomato soup concentrate for the pantry.

Make Ahead and Storage

Homemade coleslaw can be prepared ahead, but I prefer making it two to four hours before we’re going to eat it. That gives the flavors time to come together without sacrificing the crunch of the cabbage.

Store leftovers covered in an airtight container in the refrigerator. The cabbage will continue to soften and release moisture as it sits, so coleslaw is at its best when eaten within the first couple of days.

Carrot and Ginger Soup

Homemade Coleslaw FAQ

Can I use only green cabbage?

Absolutely. The red cabbage is mostly there for color and a little variation in texture. An all-green cabbage coleslaw works just as well.

Can I make homemade coleslaw the day before?

You can, but the cabbage will be softer and the dressing may become more watery. For better texture, shred the vegetables and make the dressing separately, refrigerate both, and combine them a couple of hours before serving.

Can I use a bag of coleslaw mix?

Yes. Freshly shredded garden cabbage and carrots are my first choice, but pre-shredded coleslaw mix works when you need a quick side dish. Just add the homemade creamy dressing.

Why is my coleslaw watery?

Cabbage releases moisture after it is salted and dressed. Wet vegetables, too much dressing, or letting the coleslaw sit too long can make that more noticeable. Give it a good stir before serving.

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