Coleslaw is a go-to side dish come summer or all year long, whether it’s served alongside an entree like fried chicken or as part of a potluck or picnic. But for most people, coleslaw comes from behind a deli counter rather than a home kitchen. I hope to change that.
Yes, that deli stuff is cheap and convenient, but it turns out that making coleslaw yourself is absurdly easy and costs even less. We’re talking the price of a head of cabbage and a carrot, plus a couple of items you probably already have on hand such as mayonnaise, cider vinegar, and some sugar.
Coleslaw is apt for interpretation. There’s a saying that there are as many variations of coleslaw as there are cooks. You can use whatever cabbage you like: red, green, napa, or a mix. The dressing can be a classic mayo-based one or a vinaigrette. Herbs and seasonings like caraway seeds, onions, and more can be added. It’s fun to experiment.
This homemade coleslaw recipe is easy enough even for a cooking novice, but it will taste like it came out of a high-end restaurant. It is so crisp, so delicious, and so fresh that you may never bother with that deli stuff again.
Chef Matt’s Easy Homemade Coleslaw
- 3/4 cup mayonnaise (bottled or homemade)
- 1/4 cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon white sugar
- Salt and pepper to taste
- 1 head of cabbage (green, red or half of each)
- 1 large carrot, peeled
Make it: Grab a bowl and combine the mayo, vinegar, mustard, sugar, and a dash of salt and pepper. Whisk it together. Boom! You just made coleslaw dressing.
Now grab your cabbage and tear off and discard the outer leaves. They can be gross. Halve the head of cabbage and cut out the core. I demo this in my video.
Slice the cabbage thinly, then cut the slices perpendicular so you have small strands. For the carrot, the best way I’ve found to shred it into bits is with a box grater, like the kind you use for grating cheese. Simply grate it and presto! You have bits of carrots.
Combine the cabbage shreds and carrot bits in a bowl. Give the dressing another whisk and pour it over the ruffage. Toss it all together.
And just like that, you have made coleslaw. Give it a taste, enjoy your creation, and happily share it with others.
