Growing up, the only coleslaw I ever tried was soggy, super-sweet and drowning in sauce. I almost swore it off forever, but my husband’s love for Southern comfort foods – like this grain-free chicken fried steak and homestyle gravy – inspired me to give it another shot.
Crisp, fresh and tossed in a sauce that is sweet, creamy and light, this coleslaw recipe is now one of my – and my kids – favorite side dishes for picnic lunches and outdoor barbecues. Serve it up with slow cooker pulled pork sandwiches, grass-fed hot dogs, chicken nuggets or burgers. Enjoy!
Easy Coleslaw Recipe
Ingredients
- 1/2 pound green cabbage about half of a small cabbage
- 1/2 pound red cabbage about half of a small cabbage
- one large carrot shredded
- 1/2 cup minced onion
- generous 1/2 cup homemade mayo - If you've ever tried and failed at making mayo try this technique
- 1 tablespoon plus one teaspoon apple cider vinegar (This store-bought brand is raw and therefore has beneficial enzymes intact. If you're feeling adventurous and would like to make your own you can find instructions for doing that here. _
- 1 tablespoon honey this is the kind I use
- 1/2 teaspoon unrefined sea salt or more to taste (where to buy sea salt)
- 1/4 teaspoon pepper
Instructions
- Cut both cabbage heads in half remove the core. Place the cabbage flat side down slice into thin strips.
- In a small bowl, whisk together the mayo, apple cider vinegar, honey, salt and pepper.
- Add shredded cabbage, carrot and diced onion to a large bowl. Pour the dressing over the cabbage mixture and toss until well combined. Add additional salt, pepper or honey if desired.
Kylee
April 17, 2016 at 9:59 AMThis recipe is delightfully delirious. Brought it to a BBQ and everyone loved it!
Kylee
April 17, 2016 at 10:00 AMDelicious. Not delirious.
Linda
July 15, 2016 at 5:32 PMYour recipe for coleslaw is delicious, and I even made the mayonnaise myself. My question is, how long will the home made mayo last in the fridge? Thank you, and I very much enjoy your site.
Ashley
April 9, 2018 at 1:38 PMI substitute mayo for a mix of Greek yogurt and mayo. half and half is a good ratio to cut some fat and still keep the mayo flavor intact. Last time I made a slaw I used 3/4 cup yogurt 1/4 cup mayo and it was more yogurt tasting but everyone loved it!