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 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 each recipe, and shooting 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 carrot, 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.
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.
This recipe is very simple, we are going to make a creamy dressing that is simple, and tastes wonderful. I bet you already have most of these ingredients in your pantry right now.
Love Coleslaw? Check out these other great coleslaw recipes
Houston’s Cole Slaw – this is a delicious way to make cole slaw.
Asian Crunchy Slaw
Oriental Cole Slaw
Frozen Cole Slaw
Sweet and Sour Cole Slaw
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 shredded
- 1/2 cup chopped celery
- 1/2 cup chopped onion
Instructions
- Mix together the salad dressing by combining the mayonnaise, vinegar, cream, sugar, salt, and black pepper. Mix together the cole slaw dressing with the shredded cabbage, celery, and chopped white onion. Cover cole slaw, and allow to rest for at least 1 hour before serving.
Brenda @ a farmgirlsdabbles.com says
May 14, 2018 at 8:04 amI 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 says
August 21, 2016 at 2:41 pmReceipt for Mr. RON’S COLESLAW.
Linda says
March 26, 2017 at 9:50 amDid u ever get this? I’ve. Been looking too.
Roberta Caudill says
August 21, 2016 at 2:40 pmI’m looking for a receipt for MR. RON’S coleslaw!! Do you have it? Or, can you get it?
Thanks Roberta
Nancy Markle says
March 24, 2016 at 3:08 pmI 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 says
August 24, 2014 at 9:43 pmI 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 says
September 2, 2014 at 7:03 amI just got paid ——————————————————-
Calling it like I see it says
September 24, 2014 at 1:51 pmPour it in a collander and drain it
Mary K says
October 8, 2014 at 1:40 pmI 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 says
October 9, 2014 at 4:17 amI have never done it this way, I’ll have to give this a try.