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How To Make Coleslaw


How To Make Coleslaw

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How To Make Coleslaw

How To Make Coleslaw

Coleslaw: A Culinary Classic, Mastered at Home

Coleslaw, a beloved side dish known for its crisp texture, tangy flavors, and versatility, has graced tables across the globe for centuries. Originating in Europe, this shredded cabbage-based salad has evolved into a culinary staple, with countless variations and interpretations. While pre-made coleslaw can be found in grocery stores, nothing beats the freshness and authenticity of a homemade batch.

In this comprehensive guide, we delve into the intricacies of crafting the perfect coleslaw, transforming ordinary cabbage into an extraordinary culinary delight.


  • 1 large head green cabbage (about 2 1/2 pounds)
  • 1 large head red cabbage (about 2 1/2 pounds), optional
  • 1 large carrot, grated
  • 1/2 cup finely chopped onion
  • 1/2 cup lightly packed fresh parsley, chopped


  • 1 cup mayonnaise
  • 1/2 cup buttermilk
  • 1/4 cup apple cider vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper


  1. Shred the Cabbage: Remove the outer leaves of the cabbage and discard. Cut the cabbage in half, remove the core, and discard. Using a sharp knife or a shredding attachment on a food processor, thinly shred the cabbage into a large bowl.

  2. Add the Vegetables: Add the grated carrot, chopped onion, and fresh parsley to the shredded cabbage. Toss well to combine.

  3. Prepare the Dressing: In a separate bowl, whisk together the mayonnaise, buttermilk, apple cider vinegar, sugar, salt, and black pepper until smooth and well-blended.

  4. Combine and Chill: Pour the dressing over the cabbage mixture and toss to coat evenly. Transfer the coleslaw to a covered container and refrigerate for at least 2 hours to allow the flavors to meld.


  • Red Cabbage: For a vibrant twist, substitute the green cabbage with red cabbage or use a combination of both.
  • Additional Vegetables: Enhance the texture and flavor of your coleslaw by adding bell peppers, celery, or broccoli florets.
  • Sweet Coleslaw: Increase the sugar content in the dressing to create a sweeter coleslaw.
  • Savory Coleslaw: Omit the sugar from the dressing and add a dash of Dijon mustard for a more savory flavor.


  • Use Fresh Ingredients: Fresh cabbage and vegetables provide the best texture and flavor.
  • Shred the Cabbage Thinly: Thinly shredded cabbage absorbs the dressing better, ensuring an evenly coated coleslaw.
  • Drain Excess Liquid: After shredding the cabbage, squeeze out any excess liquid to prevent a watery coleslaw.
  • Let It Chill: Allowing the coleslaw to chill in the refrigerator for several hours allows the flavors to develop and the cabbage to soften slightly.


  • Can I make coleslaw ahead of time?
    Yes, you can make coleslaw up to 3 days in advance. Keep it covered in the refrigerator to retain freshness and flavor.

  • Why is my coleslaw watery?
    Excess liquid from the cabbage may cause wateriness. Be sure to drain the cabbage thoroughly after shredding and avoid overdressing.

  • Can I add other ingredients to my coleslaw?
    Absolutely! Feel free to experiment with different vegetables, nuts, seeds, or even fruit to create your unique coleslaw variations.

  • How long does coleslaw last in the refrigerator?
    When stored properly in an airtight container, coleslaw can last up to 5 days in the refrigerator.

  • What are the best pairings for coleslaw?
    Coleslaw is a versatile side dish that pairs well with a variety of main courses, including grilled meats, fried fish, sandwiches, and tacos.


Homemade coleslaw is a culinary masterpiece that elevates ordinary meals into extraordinary feasts. By following the simple instructions and experimenting with different variations, you can create a coleslaw that will impress your family and friends. Whether served as a refreshing summer salad or a complement to a hearty main course, this classic dish is sure to delight the palate and leave a lasting impression. Bon appétit!