Healthy homemade coleslaw made with fresh cabbage and a sweet, tangy dressing made without any refined sugar. Delicious creamy coleslaw is incredibly easy to make from scratch, better than store bought, and this healthy version is the perfect compliment to so many of your favorite summer bbq recipes!
Coleslaw is one of the most popular dishes around the summer time and it’s also incredibly easy to make. If you have never tried making coleslaw from scratch then you do so as soon as possible. With only a few simple ingredients, and five minutes of your time, you’ll have a quick and easy side dish that you can serve at potlucks and BBQs.
Homemade Coleslaw Ingredients
Shredded Cabbage and Carrots : for this recipe, you’ll need sixteen ounces of coleslaw mix. This is the easiest way to go as all of the veggies are already pre-shredded. You can find this in the produce section of your local grocery store. If you prefer, you can also shred your own blend of green cabbage, purple cabbage, and carrots using a box grater.
Mayonnaise: mayonnaise will serve as the base of the coleslaw dressing. Mayonnaise gives the dressing a creaminess that coats the shredded cabbage well. When choosing a mayo for this recipe I like to look for one that is made from a high quality oil like avocado or olive oil.
Apple Cider Vinegar: this helps to give the coleslaw that classic tangy flavor.
Dijon Mustard: this adds extra delicious flavor to the dressing.
Maple Syrup: adds a bit of sweetness to the creamy coleslaw dressing to offset some of the tang.
Celery Seed: this is a classic coleslaw ingredient and gives the coleslaw that traditional flavor – you can’t leave it out!
The Perfect Creamy, Tangy Dressing
The “hardest” part of making this coleslaw is preparing the dressing. To make coleslaw dressing:
Step One: add the mayonnaise, apple cider vinegar, maple syrup, dijon mustard, celery seed, salt, and pepper to a small mixing bowl.
Step Two: use a whisk to whisk together all of the ingredients until smooth and creamy. I have found that using a whisk for this really works best as it helps to make sure the dressing is really combined.
What Can I Use Instead of Mayonnaise?
If you do not want to use mayonnaise in this coleslaw you can try using Greek yogurt instead. For the best results, I recommend using full-fat Greek yogurt as a one-to-one replacement in the coleslaw dressing.
How to Make Coleslaw
Once you make the dressing, preparing the coleslaw really could not be more simple. All you need to do is add the shredded veggies to a large bowl and then drizzle the creamy dressing over the shredded veggies and toss until everything is well combined and the veggies are coated.
If you would like, you finish the coleslaw with a bit of chopped parsley or thinly sliced green onion for even more flavor.
Can I Make This Recipe Vegan?
Yes! If you would like, the best way to make a vegan version of this recipe is to use your favorite vegan mayonnaise. There are several different egg-free and vegan mayonnaise options available at most grocery stores.
What to Serve With Your Coleslaw
Coleslaw is the perfect side dish for so many summer favorites. Here are a few of my favorite dishes to pair with coleslaw:
BBQ pulled pork
BBQ pulled chicken
Grilled chicken or fish
The great thing about coleslaw is that you can definitely make it in advance. If you would like, you can fully prepare the coleslaw and store it in an air-tight container in the fridge until you are ready to store.
Another option is to prep the coleslaw dressing in advance and just pour it onto the cabbage thirty minutes before you are ready to serve.
How to Store
This coleslaw is best stored in an air-tight container and should last for up to three days in the fridge.
I hope you give this Homemade Coleslawa try! It’s absolutely delicious and so easy to make.
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