Homemade Coleslaw is very easy to prepare. You don’t need to buy this pre-packaged. Save money by making your own simple homemade coleslaw from scratch.
This coleslaw recipe with video is part of my learn to cook series. I recently came across my old home economics cookbook, and I am working my way through the whole cookbook cooking and making a video for each recipe. This way I can show you how I learned how to cook. Perhaps you need to learn how to cook as well.
Why make homemade coleslaw?
We are making a very simple homemade coleslaw recipe. I know you can now purchase coleslaw in the grocery store pre-made. You can also make coleslaw from scratch. Why would you want to?
You may want to customize it the way you like. When you make it from scratch you can add more onion if you desire. You could add some shredded carrots or even some shredded apple for a nice change.
You may also want to control the amount of sugar, or even use a sugar substitute in this recipe. Now you have a nice basic recipe to work from.
What goes in homemade coleslaw?
A basic coleslaw has cabbage and a creamy dressing. Beyond the basic, coleslaw can have onion, celery, carrot, and even apple for additional flavors.
You don’t need to buy a bottle of coleslaw dressing, you can quickly and easily make a delicious homemade dressing for your slaw.
This recipe is very easy. We are going to make a creamy dressing that is simple and tastes wonderful. Then we will toss cabbage, onion, and celery with the dressing.
Ingredients
I bet you already have most of these ingredients in your pantry right now. Here’s a list of what you need:
- green cabbage
- white onion
- celery
- mayonnaise
- white vinegar
- sugar
- ground black pepper
- heavy cream
I sometimes add a little purple cabbage when I make homemade coleslaw. This gives your salad a nice color, and it is a simple addition.
Here is a trick if you only need a few leaves of purple cabbage. Just buy that much when you go to the grocery store. You can simply peel off a few leaves of the purple cabbage and pay for what you want. I learned this trick when I used to work in grocery stores years ago.
How to Make Coleslaw from Scratch
- Mix together mayonnaise, vinegar, cream, sugar, salt, and black pepper.
- Place cabbage, celery, and onion in a large bowl.
- Pour dressing over cabbage mixture and stir to combine.
- Cover and refrigerate for at least 1 hour before serving.
How long does homemade coleslaw last?
Homemade coleslaw lasts for 3 to 5 days. It should be kept refrigerated. Note it will become less crunchy as the cabbage softens.
How far in advance should coleslaw be made?
Coleslaw is best when made an hour before serving. You can make it up to 3 days ahead but the dressing will become watery and the cabbage will soften. Freshly made coleslaw has a nice crunch and the dressing is creamy.
Love Coleslaw? Try these recipes!
- Asian Crunchy Slaw
- Captain D’s Coleslaw
- Chipotle Slaw
- Freezer Slaw
- Houston’s Cole Slaw
- KFC Coleslaw
- Oriental Coleslaw
- Sweet and Sour Coleslaw
- Vinegar Based Coleslaw
Favorite Cabbage Recipes
Check out more of my easy salad recipes and the best side dish recipes here on CopyKat!
Homemade Coleslaw
Ingredients
- 2 tablespoons mayonnaise
- 2 tablespoons white distilled vinegar
- 1/2 cup half and half or heavy cream
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 1/2 cups cabbage finely chopped or shredded
- 1/2 cup chopped celery
- 1/2 cup chopped onion
Instructions
- Mix together the coleslaw dressing by combining the mayonnaise, vinegar, cream, sugar, salt, and black pepper.
- Place shredded cabbage, chopped celery, and chopped onion in a large bowl.
- Pour the coleslaw dressing over the cabbage and stir to combine.
- Cover coleslaw and refrigerate for at least 1 hour before serving.
LYD
This is my all time favorite coleslaw! i absolutely love this dressing! I have made it quite a few times now, so I thought I needed to write and let you know how happy I am that you posted this. I have never been a big coleslaw person, but my husband is. (I am now that I have discovered this recipe)
The first time I made it I didn’t have any celery. I substituted celery seed and it tasted wonderful! My husband can not eat raw onions, so I just left them out. This is still the best coleslaw recipe ever!!! This dressing really makes it! Thanks again for sharing it!
Cford
I am also looking for Mr Ron’s coleslaw recipe. Our local Shop Rite used to carry it but no longer does
Baltisraul
Substitute Tarragon vinegar. It will make a difference.
Stephanie
You are big on the tarragon vinegar, I am going to grab some today!
Baltisraul
Step,
Yes I am. I make a batch when the weather gets hot. I put fresh tarragon in a large Mason jar of vinegar and let it sit in the sun for 5-6 weeks. If you try it, put some parchment paper under the lid. That long outside, some dirt will get in, even in a tight Mason jar. So much better than store bought!
Vickie Stewart
I remember my Mom making cole slaw dressing in an aluminum 1 cup measure with a domed lid that fit on top. I never knew her recipe, and I think your recipe is very close. I usually don’t use milk or cream in cole slaw dressing, and I know I use too much vinegar. My dressing is always disappointing. I can’t wait to try this!
Stephanie
I hope you enjoy this! I make it all of the time during the summer!
Brenda @ a farmgirlsdabbles.com
I just can’t do summer without coleslaw. Great post!! Thank you so much for sharing my mom’s coleslaw dressing recipe, my favorite!
Roberta Caudill
Receipt for Mr. RON’S COLESLAW.
Linda
Did u ever get this? I’ve. Been looking too.
Roberta Caudill
I’m looking for a receipt for MR. RON’S coleslaw!! Do you have it? Or, can you get it?
Thanks Roberta
Nancy Markle
I rarely eat Coleslaw because I HATE mayonnaise! So I’m very cautious. If it looks thick forget it! I usually taste my husbands before I order it. Sometimes I ask for a taste and the restaurant is very accommodating. The one place where I can order it anytime any day, and that is Cracker Barrel. So I’m sure your homemade coleslaw is similar but I want it to be exactly like Cracker Barrel. I am thrilled that I have found your site. We rarely go out to eat because we live in a very small town in West Virginia. I travel south often to see my children so, I always stop at Cracker Barrel!! I love your site and will be making the Chicken and dumplings for EASTER with Fried Apples. We don’t eat bacon so I hope it won’t be too obvious without it. I may have Coleslaw, deviled eggs (because my husband loves them). I will bake a ham because my daughter and 4 children will be visiting. My husband does not eat any red meat or pork, and he loves CB Chicken and Dumplings. I can’t wait to surprise him. I don’t care for deviled eggs, (remember the mayo thing) so he will also get them. Hmmmm lets see what else. Definitely sweet potatoes….not a sweet casserole, and no marshmallows…..perhaps roasted Brussels Sprouts. I’m so sorry to write so long , I’ve just been watching you and I too love to cook and started about 6. Feel like you could be my neighbor. 1995…..oh wow… I’ve missed so many years. But we survived. Love trying new things but have actually cut back on foods not good for us. I promise not to
Bennett
I find when using vinegar and let it set for a few hours, it is really wet at bottom of pan. I do not care to have very wet slaw. Any suggestions?
jonedevil
I just got paid ——————————————————-
Calling it like I see it
Pour it in a collander and drain it
Mary K
I always make this the day before. So what i do is let it sit for a while to season through then I like to drain the excess about an hour before I serve.
stephaniemanley
I have never done it this way, I’ll have to give this a try.