This easy Coleslaw Recipe is a versatile side dish that complements any meal, from backyard barbecues to weekday dinners. It’s full of colorful veggies, and the slightly tangy dressing brings everything together. You can make it in just a few minutes, and it stays fresh if you prepare it ahead of time.
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You only need a few basic ingredients to make this homemade coleslaw recipe! The star ingredients, shredded cabbages, and grated carrots, provide a crunchy texture. To enhance the flavors, a creamy dressing is mixed in. This homemade dressing consists of mayonnaise, Greek yogurt, honey, lemon juice, and a touch of celery seeds, perfectly balancing sweetness and acidity.
HOMEMADE COLESLAW RECIPE
With summer just around the corner, a time full of picnics and backyard barbecues is about to start! I’ve got a few of refreshing side dishes for serving at cookouts, from my Red Cabbage Coleslaw Salad, Easy Greek Salad , Red Cabbage Salad with Apple, Orange, and Peanuts , Polish Cucumber Salad (Mizeria) to my Cucumber Tomato Salad with Mint; however, I’ve been missing one very important and classic dish-coleslaw!
My coleslaw recipe is packed with freshly shredded red and green cabbage and carrots tossed in a homemade mayo and Greek yogurt dressing. I like to mix yogurt with mayo in dressings because it adds a tangy flavor that I enjoy. Plus, it makes the dressing lighter while still being delicious.
The finished salad is a delicious simple side and absolutely deserves a place on your picnic table! Here are a few other reasons why you’ll love this coleslaw:
- You need just a few ingredients, most of which you likely have on hand.
- The creamy coleslaw dressing is made with fresh ingredients and takes just 2 minutes to make.
- There’s room for customization. I like my coleslaw lighter, tangier, and less sweet than other versions. If you prefer yours creamier and sweeter, you can always adjust the ingredients to your liking.
COLESLAW RECIPE INGREDIENTS
You only need a few basic ingredients to make this homemade coleslaw recipe!
- Cabbage – I like to use a combination of red (purple) and green (white) cabbage for flavor and color but either one will work here too. Thinly slice it with a sharp knife or mandoline.
- Carrots – I recommend peeling your carrots before shredding; this makes the coleslaw look brighter and nicer.
- Mayonnaise – You can use homemade or store-bought mayo.
- Greek Yogurt – I used full-fat Greek yogurt in this recipe. Make sure it is plain and unsweetened.
- Honey – Adds natural sweetness and flavor. I suggest warming the honey a bit before mixing so it whisks together evenly and not clumpily.
- Lemon Juice – Make the recipe refreshing.
- Celery Seeds – I highly recommend getting celery seed if you don’t already have it. It’s the classic coleslaw flavor that really enhances this recipe. Also, I suggest to gently crush the celery seeds between your fingers before adding to the dressing to release the oils and bring out the flavor.
- Kosher Salt and freshly ground black pepper
Find the complete printable recipe with measurements below.
HOW TO MAKE COLESLAW
The steps for this coleslaw recipe are so easy, all it takes is two bowls (one large and one small) and 20 minutes.
- First, prepare the ingredients. Shred the cabbage or use store-bought shredded cabbage. If you use a mandoline to slice the cabbage make sure to use a guard and be careful. Then, peel and grate the carrots. Place the shredded carrots, green and red cabbage into a large bowl. Toss these ingredients together.
- Whisk together the greek yogurt and mayo coleslaw dressing. Add mayonnaise, Greek yogurt, honey, lemon juice and spices to a small bowl. Whisk these ingredients.
- Pour the dressing over a bowl filled with shredded cabbage, shredded carrots. Give them a good toss, and adjust the seasoning, as desired. Cover the coleslaw and place it in the fridge until ready to serve. Enjoy!
PRO TIP: Having trouble whisking the honey into the Greek yogurt coleslaw dressing, try this: Place the honey in a microwave-safe bowl and heat it in the microwave for 10-15 seconds. This will warm up the honey, making it easier to whisk into the dressing.
COLESLAW STORAGE TIPS
- Make-ahead option: If you like to get things ready ahead of time, you have a couple of options with this coleslaw recipe. One way is to make the dressing first and keep it in the fridge. Then, you can chop the cabbage and grate the carrots and store them separately. When it’s time to eat, just mix everything together. Another option is to mix everything up and keep it in the fridge until you’re ready to eat. I recommend preparing it no more than 24 hours in advance. Any longer and this slaw dressing recipe will get soggy and the cabbage will lose its crunch.
- For storing leftovers: Store your homemade coleslaw in an airtight container in the fridge for up to 2 days—if it lasts that long:)>.
VARIATIONS COLESLAW
Pre-packaged Coleslaw Mix:
Short on time? Opt for a bag of coleslaw mix containing cabbage and carrots – no slicing or grating necessary.
Maple Syrup:
Instead of using honey, you can replace it with pure maple syrup.
Uses for coleslaw Mayo/Greek Yogurt dressing recipe:
Feel free to whip up the mayo/Greek yogurt dressing and use it as a sauce, dip, or spread as you like. Serve it as:
- Serve it as a dip for vegetable sticks or chips.
- Use it as a spread on sandwiches or wraps.
- Dollop it onto grilled meats or fish as a flavorful topping.
MORE RECIPES TO TRY
- Easy Plum Cake
- Rhubarb Walnut Coffee Cake
- Easy Strawberry Cake
- Rhubarb Cake
- Orange Upside Down Cake
- Lemon Crinkle Cookies
I hope you enjoy this Coleslaw Recipe as much as I do! If you try out this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️
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Happy Cooking! -A
Nutrition information is automatically calculated, so should only be used as an approximation.
COLESLAW RECIPE
Equipment
- Mandoline (A great option if you don't feel like slicing by hand)
- Chef's Knife
Ingredients
- 4 cups green cabbage finely shredded
- 3 cups red cabbage finely shredded
- 2 cups carrots (2 medium carrots, peeled and shredded)
Dressing:
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 2 tablespoons lemon juice freshly squeezed
- 2 tablespoons natural honey (warmed)
- 1/2 teaspoon celery seeds
- 1/4 teaspoon Kosher salt
- freshly ground black pepper to taste
Instructions
- Make the coleslaw dressing – In a medium bowl, whisk together the mayonnaise, yogurt, honey, lemon juice and spices. Set aside. Whisk well so it creates an emulsion and doesn't split.
- Make the coleslaw – To shred the cabbage; remove loose outer leaves from the cabbage. Slice in half, vertically through the root. Remove the core from each half. Use a mandoline, shredder, or box grater to finely shred the cabbage. You can also make thin slices with a large sharp knife, then chop them into smaller, thin vertical slices.
- Grate or shred the carrots so they are similar in size and shape to the shredded cabbage. This will make stirring the coleslaw salad easier.
- Add the shredded carrots, green and red cabbage into a large bowl. Mix to combine.
- Assemble the coleslaw – Pour the dressing on top of the salad and toss to combine. Season to taste with more salt and pepper, as desired.
- Cover the coleslaw and place it in the fridge until ready to serve. It's best to let it sit for at least 30 minutes. This enhances the slaw recipe's flavor (but, be aware, the longer the cabbage sits in the slaw dressing, the softer it will become).For the best texture, serve the same day it is made. Enjoy!