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
- ½ lb green cabbage (½ of a small cabbage)
- ½ lb red cabbage (½ of a small cabbage)
- 1 carrot (shredded)
- ½ cup minced onion
- ½ cup mayo (or try this technique)
- 1 tbsp plus one tsp apple cider vinegar (you can make your own - find instructions for doing that here)
- 1 tbsp raw honey
- ½ tsp unrefined sea salt
- ¼ tsp 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
This recipe is delightfully delirious. Brought it to a BBQ and everyone loved it!
Kylee
Delicious. Not delirious.
Linda
Your 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
I 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!