I love this coleslaw because it’s quick to prepare and always tastes fresh. The creamy dressing is balanced with just the right amount of tang, and the mix of cabbage, carrots, and onion gives it a beautiful crunch and color. It’s much better than any store-bought version and can easily be adjusted to suit my taste. I also like that it keeps well in the fridge, making it great for meal prep or gatherings.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1/2 White cabbage 1 Red onion 3 Carrots 15 g (3 tsp) Chives, Optional
For the dressing: 100 g (3.5 oz) Mayonnaise 100 g (3.5 oz) Natural yoghurt 1 tbsp Dijon mustard 1 tbsp Apple cider vinegar
Directions
I start by preparing the vegetables. I remove the outer leaves and core from the cabbage, then finely shred it. I peel off the outer layers of the red onion and slice it thinly. The carrots are peeled and grated, and I finely chop the chives to add a touch of freshness and color.
For the dressing, I mix the mayonnaise, natural yoghurt, Dijon mustard, and apple cider vinegar in a bowl until smooth and creamy.
To assemble, I combine the shredded cabbage, onion, and carrots in a large mixing bowl. I pour the dressing over the vegetables and mix everything well until evenly coated. Finally, I stir in the chives and taste to adjust seasoning if needed. I like to chill it for about 10 minutes before serving so the flavors come together beautifully.
Servings and Timing
This recipe serves 4 people and takes about 10 minutes in total to prepare. It’s quick, easy, and perfect for pairing with grilled dishes, sandwiches, or as part of a buffet spread.
Variations
I sometimes use Greek yoghurt instead of natural yoghurt for a thicker, richer dressing, or make it lighter by using all yoghurt and skipping the mayonnaise. For extra flavor, I add a teaspoon of celery seeds or toss in some cubes of apple with a squeeze of lemon juice to keep them fresh. Chopped walnuts or sunflower seeds also make a great crunchy addition. If I want a touch of sweetness, I stir in a little honey to the dressing.
Storage/Reheating
I store the coleslaw covered in the fridge for up to 3 days. If it’s stored too long, the vegetables can release some liquid, so I sometimes keep the dressing separate and mix it in just before serving. Another trick I use is to sprinkle the chopped vegetables with a little sea salt, let them sit for 20 minutes, rinse well, and dry them before mixing — this keeps the texture crunchy and prevents the salad from becoming watery.
FAQs
Can I make coleslaw ahead of time?
Yes, I often prepare it a few hours in advance and keep it chilled until serving.
Can I use red cabbage instead of white?
Absolutely, red cabbage adds vibrant color and a slightly earthier flavor.
How do I stop coleslaw from going watery?
I either store the dressing separately or salt and rinse the vegetables before mixing.
Can I make it dairy-free?
Yes, I use a dairy-free yoghurt or extra mayonnaise to replace the yoghurt.
What can I serve coleslaw with?
It’s perfect with grilled meats, burgers, barbecue dishes, or even inside sandwiches and wraps.
Can I add fruit to coleslaw?
Yes, I love adding diced apple, pineapple, or raisins for a touch of sweetness.
Can I make the dressing lighter?
I replace some of the mayonnaise with yoghurt for a fresher, lighter taste.
How long does homemade coleslaw last?
It lasts up to 3 days in the fridge if stored in an airtight container.
Can I use pre-shredded vegetables?
Yes, pre-shredded cabbage and carrots save time and work perfectly in this recipe.
How do I make the flavor stronger?
I add extra mustard or a splash of lemon juice for more zing and brightness.
Conclusion
This Easy Homemade Coleslaw is the perfect balance of creamy, tangy, and crunchy. I love how quickly it comes together and how versatile it is for any meal. Whether it’s part of a summer barbecue, a family picnic, or just a simple side for dinner, this classic coleslaw always brings freshness and flavor to the table.
This Easy Homemade Coleslaw is a creamy, crunchy, and refreshing side dish made with cabbage, carrots, and onion in a tangy mayonnaise and yoghurt dressing. It’s quick to prepare and perfect for barbecues, picnics, or everyday meals.
Ingredients
1/2 white cabbage, finely shredded
1 red onion, thinly sliced
3 carrots, peeled and grated
15 g (3 tsp) chives, finely chopped (optional)
For the dressing:
100 g (3.5 oz) mayonnaise
100 g (3.5 oz) natural yoghurt
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
Instructions
Remove the outer leaves and core from the cabbage, then finely shred it.
Peel and thinly slice the red onion, and peel and grate the carrots.
In a bowl, whisk together the mayonnaise, yoghurt, Dijon mustard, and apple cider vinegar until smooth.
Combine the cabbage, onion, and carrots in a large mixing bowl.
Pour the dressing over the vegetables and mix until evenly coated.
Stir in the chopped chives, then taste and adjust seasoning if needed.
Chill for 10 minutes before serving to allow the flavors to blend.
Notes
Use Greek yoghurt for a thicker, creamier dressing or all yoghurt for a lighter version.
Add celery seeds, chopped apple, or nuts for extra flavor and texture.
For sweetness, stir in a teaspoon of honey to the dressing.
To prevent a watery coleslaw, salt and rinse the vegetables before mixing.
Store in the fridge for up to 3 days; keep dressing separate if making ahead.
