Fresh homemade coleslaw is one of those simple side dishes that tastes far better when made from scratch. Crisp cabbage, fresh carrots, and red onion tossed in a creamy homemade dressing create the perfect balance of crunchy, tangy, and slightly sweet.
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During the summer, this is one of our favorite ways to use fresh cabbage straight from the garden. It pairs perfectly with grilled meats, burgers, pulled pork sandwiches, and barbecue meals.
The creamy homemade dressing uses our homemade mayonnaise, olive oil, lime juice, Dijon mustard, and a touch of maple syrup for a fresher flavour that tastes far better than most store-bought coleslaw dressings.
Why We Love This Homemade Coleslaw Recipe
Most store-bought coleslaw ends up overly sweet, soggy, or loaded with preservatives. Homemade coleslaw has a completely different texture and flavor.
The cabbage stays crisp, the dressing tastes fresh, and you can adjust everything exactly how you like it.
We especially love this version because:
- It uses simple ingredients
- The lime juice keeps it bright and fresh
- Maple syrup adds subtle natural sweetness
- It stores well in the fridge
- It’s an easy garden-to-table recipe during cabbage season
Ingredients
- ½ green cabbage (about 2 lbs), shredded or thinly sliced
- 1 large carrot, shredded
- ½ medium red onion, thinly sliced
- 1 tbsp Dijon mustard
- ¼ cup lime juice
- ¼ cup olive oil
- ⅛ cup maple syrup
- ½ cup homemade mayonnaise
- ½ tsp dried cilantro
- ¼ tsp salt
- ¼ tsp black pepper
How To Make Creamy Coleslaw
- Thinly slice the cabbage and red onion.
2. Shred the carrot.
3. Add Cabbage, Red Onion, and Carrots to a large mixing bowl.
4. Combine all dressing ingredients into a separate bowl and stir to combine.
5. Pour dressing over cabbage mixture and stir everything together until evenly coated in the creamy dressing.
6. Refrigerate before serving for the best flavor and texture. It’s better the second day.
We use this mandoline slicer to keep all the cabbage slices thin and evenly sized. It gives the coleslaw a much better texture and helps the dressing coat everything evenly.
Tips For The Best Creamy Coleslaw
Slice The Cabbage Thinly
Thin cabbage slices make homemade coleslaw easier to eat and create a more balanced texture.
Let The Coleslaw Chill First
Homemade coleslaw tastes even better after sitting in the fridge for at least 30 minutes. The flavors blend together while the cabbage softens slightly without losing its crunch.
Use Fresh Cabbage
Fresh cabbage makes a huge difference in texture. Older cabbage tends to become watery and soft much faster.
Make It With Homemade Mayo
We always use our homemade mayonnaise for this coleslaw recipe because it gives the dressing a fresher flavor and creamier texture than most store-bought mayo.
If you want to make the full recipe completely from scratch, you can use our homemade mayonnaise recipe here.
How Long Does Homemade Coleslaw Last?
This creamy coleslaw recipe can be stored in an airtight container in the refrigerator for up to 1 week, although the texture is usually best within the first 3 to 5 days.
What To Serve With Coleslaw
This homemade coleslaw recipe pairs well with:
- Burgers
- Grilled chicken
- Pulled pork sandwiches
- Smoked meats
- Barbecue ribs
- Fried fish
- Tacos
- Summer cookouts and picnics
Frequently Asked Questions
Creamy coleslaw dressing is usually made with mayonnaise, an acid like vinegar or lime juice, seasonings, and a small amount of sweetness. This recipe uses lime juice, Dijon mustard, olive oil, and maple syrup for a fresher homemade flavor.
Yes. Homemade coleslaw can easily be made ahead of time and stored in the fridge before serving.
Green cabbage is the most common choice because it stays crisp and has a mild flavor that works well with creamy coleslaw dressing.
Creamy Coleslaw Recipe With Homemade Dressing
Ingredients
- ½ green cabbage about 2 lbs, shredded or thinly sliced
- 1 large carrot shredded
- ½ medium red onion thinly sliced
- 1 tbsp Dijon mustard
- ¼ cup lime juice
- ¼ cup olive oil
- ⅛ cup maple syrup
- ½ cup homemade mayonnaise
- ½ tsp dried cilantro
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Thinly slice the cabbage and red onion.
- Shred the carrot.
- Add cabbage, red onion, and carrots to a large mixing bowl.
- Add all dressing ingredients to a mixing bowl and whisk to combine.
- Pour dressing over cabbage mixture and stir everything together until evenly coated in the creamy dressing.
- Refrigerate before serving for the best flavor and texture. It’s better the second day.
