Homemade Coleslaw

homemade coleslaw
Yes, sometimes I just need the odd, speedy bag of ready made coleslaw mix, BUT prepping my own is so much cheaper, lasts longer and tastes so much better! This dressing is creamy, tangy and so simple to make. I used to jazz this recipe up with fancy ingredients but it really does need only these to shine. Also, no one wants a dry coleslaw in their life. The dressing to salad ratio with this one is spot on!

Coleslaw Dressing

  • ⅔ cup whole egg mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp freshly cracked black pepper

Salad Ingredients

  • 2 cups red cabbage, shredded
  • 2 green cabbage, shredded
  • 2 carrots, grated 
  • 2 spring onions, thinly sliced


  1. Whisk the dressing ingredients to combine.
  2. Toss the red and green cabbage, carrots and spring onions together in a large bowl. Drizzle over the dressing and toss to combine. 

Make ahead: Prepare the salad vegetables and refrigerate them in separate reusable zip lock bags or airtight containers. The carrot and spring onion is best consumed within 3 days. The cabbage will last 5 days or more. Combine the dressing ingredients and refrigerate in an airtight container for up to 3 days. Combine the dressing and salad ingredients at time of serving.

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Nicole Simple Home Edit Bio

About me

I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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