How to Make Coleslaw

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If you're tired of limp, flavorless coleslaw, make your own! For a classic creamy coleslaw, toss shredded cabbage and carrots with a dressing of mayonnaise, sour cream, onion, and seasonings. If you want a lighter coleslaw, dress the vegetables with a lime juice, oil, and sugar dressing. To make a tangy and sweet Southern dressing, coat the shredded vegetables with buttermilk, mayonnaise, sugar, and vinegar.

EditIngredients

EditCreamy Coleslaw^[1]

• 1 head of green cabbage, finely shredded
• 2 large carrots, finely shredded
• 3/4 cup (174 g) of mayonnaise
• 2 tablespoons (24 g) of sour cream
• 2 tablespoons (3 g) of grated onion
• 2 tablespoons (24 g) sugar, or to taste
• of white vinegar
• 1 tablespoon (6 g) of dry mustard
• 2 teaspoons (4 g) of celery seeds
• Salt and freshly ground pepper to taste

Makes 8 servings

EditSouthern Coleslaw^[2]

• 1 small head of red or green cabbage
• 2 to 3 large carrots
• of buttermilk
• 1/2 cup (116 g) of mayonnaise
• of white wine or apple cider vinegar
• 1 tablespoon (12.5 g) of granulated sugar
• 1/2 teaspoon (3 g) of salt

Makes 10 to 12 servings

EditTri-Color Coleslaw with Lime^[3]

• 1/2 head of green cabbage, cored
• 1/2 head of red cabbage, cored
• of carrots, peeled and shredded
• 1 large bunch of cilantro, leaves roughly chopped
• of fresh lime juice
• of neutral oil, such as peanut or safflower oil
• 1 to 2 teaspoons (4 to 8 g) of sugar
• Kosher salt and freshly ground pepper to taste

Makes at least 8 servings

EditSteps

EditCreamy Coleslaw

1. Toss the cabbage and carrots in a serving bowl. Put 1 head of finely shredded green cabbage and 2 finely shredded carrots into a large bowl. Use tongs or your clean hands to mix them together.
   
   
   • To shred the cabbage, slice it finely by hand, run it against the coarse side of a box grater, or shred it in a food processor.
2. Whisk the remaining ingredients to make a creamy dressing. Spoon 3/4 cup (174 g) of mayonnaise into a bowl. Add the remaining ingredients and whisk until the seasonings are combined with the mayonnaise. You'll need:
   
   
   • 2 tablespoons (24 g) of sour cream
   • 2 tablespoons (3 g) of grated onion
   • 2 tablespoons (24 g) sugar, or to taste
   • of white vinegar
   • 1 tablespoon (6 g) of dry mustard
   • 2 teaspoons (4 g) of celery seeds
   • Salt and freshly ground pepper to taste
3. Stir the dressing into the shredded vegetables. Scoop the creamy dressing into the bowl with the shredded cabbage and carrots. Use salad tongs to toss the coleslaw until the vegetables are evenly coated.
   
   
4. Taste and serve the coleslaw. Adjust the seasoning if you think the coleslaw needs more salt, pepper, or sugar. Then serve the coleslaw or cover and refrigerate it until you're ready to eat.
   
   
   • You can refrigerate the creamy coleslaw in an airtight container for up to 3 days. Stir it just before serving since the dressing may separate a little.

EditSouthern Coleslaw

1. Shred 1 cabbage and 2 to 3 carrots. Remove the core from a red or green cabbage and then cut it in half. Cut each half in quarters and then slice them into thin shreds. Then grate the carrots against the coarse side of a box grater or shred them in a food processor. Put the shredded carrots and cabbage into a serving bowl.
   
   
   • If you're short on time, purchase a few bags of shredded coleslaw mix which usually contains shredded cabbage, carrots, and broccoli.
2. Whisk the buttermilk, mayonnaise, vinegar, sugar, and salt. Pour of buttermilk into a bowl and add 1/2 cup (116 g) of mayonnaise. Whisk in of white wine or apple cider vinegar, 1 tablespoon (12.5 g) of granulated sugar, and 1/2 teaspoon (3 g) of salt until the dressing is smooth.
   
   
   • Taste the dressing and add more salt, sugar, or vinegar according to your taste.
3. Mix the dressing with the shredded vegetables. Pour the buttermilk dressing over the cabbage and carrots in the serving bowl. Toss the coleslaw gently so the cabbage and carrots are coated with the dressing.
   
   
4. Chill the Southern coleslaw for at least 1 hour before you serve it. Cover the bowl of coleslaw and refrigerate it to develop the flavor and texture. Then remove the bowl and serve it while it's still cold.
   
   
   • Refrigerate the coleslaw for up to 3 days.
   • To make the coleslaw creamier, stir a little extra mayonnaise into it just before you serve it.

EditTri-Color Coleslaw with Lime

1. Shred the cabbage and put it in a serving bowl. Take 1/2 of a cored red cabbage and 1/2 of a cored green cabbage and set them on a cutting board. Use a sharp knife to slice the cabbage into thin strips that are no wider than 1/4 in (6 mm) across. Put the shredded cabbage into your serving bowl.
   
   
   • If you prefer, shred the cabbage using a mandoline or the shredding blade in a food processor.
2. Mix the cabbage with the shredded carrots and cilantro. Add of shredded carrots to the bowl. Roughly chop the leaves from 1 bunch of cilantro and add them. Then use salad tongs or clean hands to toss the vegetables with the herbs.
   
   
   • To save time, you can purchase already shredded carrots or cabbage.
3. Whisk the lime juice, neutral oil, and sugar. Get out another bowl and pour of freshly squeezed lime juice into it along with of peanut or safflower oil. Whisk in 1 teaspoon (4 g) of the sugar.
   
   
   • Taste the dressing and add the remaining 1 teaspoon (4 g) of sugar if you want it to be sweeter.
4. Mix the dressing with the slaw and adjust the salt and pepper. Pour the lime dressing over the cabbage and carrots in the serving bowl. Use salad tongs or a spoon to combine the coleslaw. Taste it and add salt and pepper according to your taste.
   
   
5. Serve the lime coleslaw. Serve the coleslaw immediately or cover and refrigerate it for up to 3 days. Keep in mind that the coleslaw will soften the longer it's stored although the flavors will continue to develop.
   
   

EditTips

• Experiment with adding your favorite chopped vegetables for a little extra color and crunch. For example, add chopped bell peppers or green onions.
• If you'd like to make the coleslaw several days in advance and want it to stay crispy, toss the shredded cabbage with 1 tablespoon (17 g) of salt. Let it stand for 1 hour at room temperature and then squeeze the moisture out. Then prepare the coleslaw according to your recipe.

EditThings You'll Need

EditCreamy Coleslaw

• Measuring cups and spoons
• Large serving bowl
• Tongs
• Whisk
• Mixing bowl

EditSouthern Coleslaw

• Measuring cups and spoons
• Knife and cutting board
• Box grater or food processor
• Serving bowl
• Bowl
• Whisk

EditTri-Color Coleslaw with Lime

• Measuring cups and spoons
• Knife and cutting board
• Serving bowl
• Small bowl
• Whisk
• Salad tongs or spoon

EditRelated wikiHows

• Make Potato Salad
• Make Low Calorie Cole Slaw
• Make a Traditional Greek Salad
• Make Southern Potato Salad

EditSources and Citations

EditQuick Summary

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