coleslaw in bowl with extra dressing on the side

Hello!

I'm Nicole. Here you’ll find easy, delicious, low-cost family dinner ideas that you can make with simple ingredients, without having to spend hours in the kitchen!

Learn more

My books are now available!

The BEST Coleslaw

Name: Homemade Coleslaw
Prep time: 10 min
Total time: 10 min
Ingredients: 225 g shredded green cabbage (see note 1); 150 g shredded red cabbage (see note 1); 2 medium carrots, grated or julienned (see note 2); 3 spring onions (scallions), finely sliced, plus extra to garnish; 1 celery stalk, finely sliced; 160 g whole-egg mayonnaise; 2 tbsp apple cider vinegar; 1 tsp dijon mustard; 1 tsp white sugar (can be substituted with honey); ½ tsp sea salt flakes; ¼ tsp freshly cracked black pepper, plus extra to serve

Nicole Maguire's cookbook - The Simple Dinner Edit out now!

Author:
Nicole

Published:
January 10, 2020

Revised:
March 23, 2026

Comments

Jump to Recipe

Print Recipe

The side salad that shows up at every barbecue, schnitzel night and picnic – crunchy, creamy and ready in minutes.

I would comfortably say coleslaw is my most-made side salad – and I’ve been making this particular recipe for years. It’s one of those salads you can toss almost anything into, but the reason it’s such a regular in our house is simple: I’ve always got cabbage in the fridge. Coleslaw lasts ages, it’s budget-friendly and it holds up even after a few days of sitting there.

coleslaw salad ready to eat in bowl — The side that goes with everything – barbecued meats, burgers, tacos, schnitzel rolls or even fish and chips.

Paired with a quick homemade dressing – made from ingredients I always have on hand – this salad basically makes itself. It’s crunchy, creamy, tangy and goes with everything from weeknight schnitzel, barbecued ribs, to burgers on the weekend. The BEST Coleslaw is also the one salad I can make without overthinking – and it always disappears fast!

coleslaw dressing in bowl with spoon — Two minutes, one whisk, creamy tangy magic – this dressing is the secret to making coleslaw crave-worthy.

What are the vegetables to add to coleslaw?

I almost always use a mix of green cabbage, red cabbage, shredded carrot, spring onion (scallion) and sometimes sliced celery. But don’t feel limited – this salad is the ultimate fridge-raider. Any robust, crunchy vegetable works beautifully. Think shredded kale, baby spinach, finely sliced brussels sprouts or broccoli, capsicum (bell pepper), snow peas (mangetout), or even grated beetroot (beet). If it’s crisp and holds its shape, it’s the perfect addition.

prepped coleslaw recipe ingredients in bowl — All the crunchy veggies ready to go – cabbage, carrot, celery and spring onion (scallion). Add other sturdy favourites like kale, brussels sprouts, or even beetroot (beet) if you want to mix it up.

What can I serve with coleslaw?

Pretty much anything! It’s the side dish that goes with:

BBQ classics – sausages, steak, grilled chicken, pork chops or ribs.
Burgers, schnitzel rolls or pulled pork sliders.
Fried or roasted chicken – the creamy tang is the perfect balance.
Tacos, burritos or wraps – adds crunch and freshness.
Fish and chips – a light, zesty contrast to something crispy and fried.
Picnic spreads – coleslaw keeps well out of the fridge for a while, so it’s a great make-ahead option.

coleslaw dressing recipe ingredients — Pantry staples: whole-egg mayo, apple cider vinegar, dijon mustard, sugar, salt and pepper – whisked into the easiest, tastiest dressing.

How long does coleslaw last?

If dressed, coleslaw is best eaten within 24 hours while the veggies are still crunchy (though leftovers are great in sandwiches and wraps the next day). Undressed shredded vegetables will last 3–4 days in an airtight container in the fridge, and the dressing itself keeps for up to a week. Just toss the veggies and dressing together when you’re ready to serve for the freshest result.