The BEST Coleslaw

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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.

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!

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.

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.

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.

If you enjoyed The BEST Coleslaw, I think you’ll love:

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Homemade Coleslaw

Author: Nicole

“Tasted so fresh and loved the dressing.”

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The BEST Coleslaw is crunchy, creamy and my most-made salad. It takes minutes, uses budget-friendly ingredients that last in the fridge, and pairs with almost anything. Perfect for barbecues, weeknight dinners or picnics, it’s a salad you’ll keep coming back to.

Prep 10 minutes mins

Total 10 minutes mins

Servings: 6

Ingredients

1x2x3x

COLESLAW

• ▢ 225 g (3 cups) shredded green cabbage (see note 1)
• ▢ 150 g (2 cups) 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

DRESSING

• ▢ 160 g (⅔ cup) 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

Instructions

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• Assemble the veggies – Place the cabbage, carrot, spring onion and celery in a large bowl.
• Make the dressing – In a separate small bowl or jar, combine all the dressing ingredients. Whisk (or shake, if using a jar) until smooth and creamy.
• Dress the veggies – Pour the dressing over the vegetables and toss until evenly coated.
• Serve – Serve immediately for maximum crunch with extra cracked black pepper on top and extra sliced spring onion. 

Nutrition information

Nutrition Facts

Homemade Coleslaw

Amount per Serving

Calories

215

% Daily Value*

Fat

 

20

g

31

%

Saturated Fat

 

3

g

19

%

Trans Fat

 

0.05

g

Polyunsaturated Fat

 

12

g

Monounsaturated Fat

 

5

g

Cholesterol

 

11

mg

4

%

Sodium

 

409

mg

18

%

Potassium

 

238

mg

7

%

Carbohydrates

 

8

g

3

%

Fiber

 

2

g

8

%

Sugar

 

4

g

4

%

Protein

 

1

g

2

%

Vitamin A

 

3821

IU

76

%

Vitamin C

 

31

mg

38

%

Calcium

 

44

mg

4

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Recipe notes

Note 1 – Use a mandoline, or a food processor with a large chute, for finely shredded cabbage if you want a restaurant-style slaw.

Note 2 – Use a julienne peeler to make quick work of this!

MAKE AHEAD

The dressing can be made up to 7 days in advance and stored in a sealed jar in the fridge. Shredded vegetables will keep in an airtight container for up to 3–4 days. See my fruit and vegetable storage tips article for more details. For best results, dress just before serving.

LEFTOVERS

• Dressed coleslaw – Best eaten within 24 hours. Store refrigerated in an airtight container. Perfect for next-day burgers, wraps or pulled pork rolls.
• Dressing alone – Keeps for up to 7 days in the fridge in an airtight container or jar. Shake/whisk before serving. Not suitable to freeze.

Equipment

• My Go-to Kitchen Equipment >
• My Go-to Kitchen Appliances >

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Course Salad

Cuisine Everyday, side