This homemade coleslaw is a classic recipe with the right amount of bite and sweetness. It’s the ultimate coleslaw for any occasion and is great with pulled pork sandwiches, fried chicken, or any other of your favorite comfort foods.
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Many coleslaws just don’t do it for me. They’re either too loaded with mayonnaise or the flavor is just lackluster. But not this one. The celery seed adds a unique and delicious flavor, while the sugar and salt strike the perfect balance, making this coleslaw truly stand out.
Love classic recipes? Then you’ve got to try my potato salad, deviled eggs, and macaroni salad. They’re all simple, easy, and delicious!
Everybody has that one recipe that their family has them make for every occasion. Homemade coleslaw is mine. I’ve been making this homemade coleslaw recipe for years, and it’s still everyone’s favorite. In fact, my sister-n-law who doesn’t even like coleslaw will eat my coleslaw. That is the ultimate compliment.
Why I Love This Recipe
- Family Favorite: This coleslaw recipe is a hit with my family. Even my sister-in-law, who doesn’t like coleslaw, loves it. It’s the ultimate compliment!
- Time-Tested: I’ve been making this coleslaw for years, and it’s still everyone’s favorite. It’s a tried and tested recipe that never fails to impress.
- Versatile: This coleslaw is a hit at any gathering. I bring it to Easter dinner, Christmas dinner, Memorial Day picnic, July 4th picnic… you name it. It’s that good.
- Make-Ahead: It’s so convenient! I can make this coleslaw the night before any occasion and it’s perfect for the next day. In fact, it’s even better if you let it sit for a while to marinate.
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Key Ingredients
- Coleslaw: This is the main ingredient of our recipe, providing a crunchy base and a fresh, earthy flavor.
- Onion: Diced onion adds a sharp, savory bite, balancing the sweetness of the dressing.
- Mayonnaise: It’s the base of the coleslaw dressing, adding a creamy, tangy flavor that coats the coleslaw ingredients.
- Vegetable oil: This ingredient helps to thin out the dressing, making it easier to mix with the coleslaw, and also adds a subtle, buttery flavor.
- Granulated Sugar: It sweetens the dressing, giving it a delicious, sweet flavor that pairs perfectly with the tangy mayonnaise.
- White Vinegar: It adds a tangy kick to the dressing, balancing the sweetness of the sugar and the richness of the mayonnaise.
- Salt: A pinch of salt enhances the other flavors in the coleslaw, making them more pronounced and delicious.
- Celery Seed: It adds a unique, earthy flavor to the coleslaw, giving it a bit of a twist and making it stand out from other recipes.
Equipment
- Mixing Bowl – You’ll need a large mixing bowl to combine the mayonnaise, vegetable oil, sugar, vinegar, salt, and celery seed.
How to Make Homemade Coleslaw
Preparation
To start, gather all your ingredients. You’ll need a bowl for mixing, a whisk, and a bag of coarsely shredded coleslaw mix.
Step 1 – Make the Dressing
In a large bowl, mix together the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper. This will be the base for your coleslaw
Step 2 – Combine with the Coleslaw
Combine your dressing with the coleslaw to make the most delicious homemade coleslaw.
Step 3 – Refrigerate and Serve
Refrigerate it for at least 2 hours, although it’s best if it’s allowed to chill overnight. Keep chilled until you’re ready to serve.
Expert Tip
To prevent your coleslaw from becoming too watery, store it in a container in the refrigerator. When it’s ready to serve, use a slotted spoon to dish it into a nice display bowl.
Recipe Variations
- Red Cabbage: Try using red cabbage instead of or in addition to the regular green cabbage for a pop of color in your coleslaw.
- Chopped Fruit: Add some chopped apples or any other fruit you like to add an extra layer of sweetness.
- Creamier: For an extra creamy coleslaw, add a dollop of sour cream to the dressing mixture.
What to Serve With
- For a classic American barbecue meal, serve this homemade coleslaw recipe with some juicy pulled pork sandwiches and a side of crispy fries.
- If you’re a fan of fried chicken, then this coleslaw is a must-try. The refreshing coleslaw helps cut through the greasiness of the chicken, leaving you with a well-balanced and satisfying meal.
- For a quick and easy lunch, pair it with a turkey or roast beef sandwich. The light and creamy texture of the coleslaw is a great contrast to the hearty, meaty sandwich.
Make Ahead Instructions
You can easily make this homemade coleslaw the night before or the morning of. It gets even better with time, and I highly recommend allowing it to chill in the fridge for at least 2 hours. Chill overnight for the best results.
Recipe FAQs
This recipe is for a classic homemade coleslaw. It’s creamy, slightly sweet, and has a bit of tang from the vinegar, making it a perfect side dish for barbecues, picnics, or any day of the week.
The key to making this coleslaw is to let it chill in the refrigerator for at least two hours. This allows the flavors to meld together and for it to become more flavorful. For best results, you can even let it sit overnight.
Storing and Reheating
- Storing: After enjoying your homemade coleslaw, you can store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: I don’t recommend freezing coleslaw as the cabbage and other vegetables can become watery and lose their crispness once thaw.
More Classic Side Dish Recipes You’ll Enjoy
Serving Size
- What to Expect: This homemade coleslaw recipe makes enough for 8 generous servings.
- How to Scale: If you’re planning for a larger gathering and need to serve more than 8, you can easily double the recipe. Just make sure to use a larger mixing bowl when combining all the ingredients.
Easy Homemade Coleslaw
Ingredients
- 2 Tablespoons onion diced
- 2/3 cup mayonnaise
- 3 Tablespoons vegetable oil
- 1/2 Cup granulated sugar
- 1 Tablespoon white vinegar
- 1/4 teaspoon salt
- 1/2 teaspoon celery seed
- 16 oz shredded coleslaw
Instructions
- In a small bowl, whisk together the onion, mayonnaise, vegetable oil, sugar, vinegar, salt and celery seed.
- Add the shredded coleslaw to a large bowl. Pour over the dressing and toss to evenly cover.
- Cover and place in the refrigerator. Let set for at least 2 hours. It's best if it's left overnight. Keep chilled until serving.
Notes
Nutrition
This recipe was originally shared in 2016. I’ve updated the content but the recipe remains the same.
