How to Make Homemade Coleslaw
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!
Servings: 4 servings
- 5 cups shredded cabbage (green, purple, or mix of both)
- 2 carrots (shredded)
- 2 tbsp onion (minced)
- ¾ 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.
If you don't want to shred a head of cabbage, you can find pre-shredded cabbage in the produce section as well.
Make sure to taste your homemade coleslaw before adding any additional salt because the celery salt will add some saltiness and you don't want to over season it.
Pro Tip: Depending on how you measure the shredded cabbage, or how fine it is shredded, it can affect how creamy the coleslaw ends up. If you end up with more dressing than you prefer, simply place the coleslaw in a fine mesh strainer to allow some of the excess dressing to drain off till you reach the desired consistency.
Coleslaw is great when paired with Homemade Baked Beans, check out my recipe!
Calories: 337kcal | Carbohydrates: 10g | Fat: 32g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 874mg | Potassium: 97mg | Sugar: 8g | Vitamin A: 5160IU | Vitamin C: 3.6mg | Calcium: 20mg | Iron: 0.2mg