If you are looking to learn how to make homemade coleslaw, this recipe features perfectly crisp coleslaw in a creamy dressing that bursts with that classic blend of flavors you crave!
One of my favorite things about summer is enjoying a crisp helping of coleslaw at a cookout. Well, I guess, if I am being honest, my favorite things about summer are warm weather, simply being outside, and not shoveling snow. Coleslaw is good and all, but I don’t think anything tastes as good as not shoveling snow. Unfortunately, “not shoveling snow” doesn’t make for a good recipe. Moving on…
What is a Traditional Coleslaw?
Coleslaw is a classic picnic, potluck, and BBQ side dish popular throughout the summer. It is essentially a creamy cabbage salad featuring shreds of fresh produce such as cabbage, carrots, and onion blended together with mayo, and seasonings. The name “Coleslaw” derives from a Dutch word meaning “Cabbage Salad”. Or so I’m told, I don’t actually speak Dutch, but if it is on the internet, it must be true.
How to Make Coleslaw
In my opinion, a good coleslaw should be both crunchy and creamy, with a touch of a tang to each bite. Using fresh vegetables will get you the desired crunch, and the blend of mayo with sour cream creates a creamy coleslaw with great flavor. However, I think the secret weapon to this homemade coleslaw is celery salt. I picked up this trick from a Bobby Flay recipe, and it really adds great flavor. Just don’t go overboard, or the celery flavor and salt will take over.
Using the freshest produce will yield the best coleslaw. You want that satisfying crunch of fresh cabbage in every bite! Once you have the ingredients on hand coleslaw is easy to make because they just need to be prepped and combined together in a dish. You can enjoy the coleslaw right away, however, the flavor is best if it is allowed to meld overnight.
How to Serve Coleslaw
Once you have mastered how to make homemade coleslaw, it is the perfect side dish to bring to your next picnic or potluck. However, since the dressing is dairy-based, you will want to ensure it isn’t sitting out in the heat for hours on end, or it can become unsafe to eat. I recommend using a chilled serving bowl (affiliate link) which nests ice under the bowl to keep everything chilled and safe to eat at your next potluck!
How to Make Homemade Coleslaw
- 5 cups shredded cabbage (green, purple, or mix of both)
- 2 carrots (shredded)
- 2 tbsp onion (minced)
- 3/4 cup mayo
- 2 tbsp sour cream
- 2 tbsp sugar
- 2 tbsp white vinegar
- 1 tbsp lemon juice
- 1 tbsp dry mustard
- 1 tsp celery salt
- Salt and pepper to taste
- Add all ingredients together in a large bowl and mix to combine.
- Serve immediately, or let chill in the refrigerator overnight to allow flavors to meld.
This recipe was originally published on FoxValleyFoodie.comJuly 24, 2016.
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