A homemade coleslaw recipe is a must-have at any barbecue, but I like to enjoy my easy coleslaw recipe all year round. It's a crispy, creamy slaw recipe packed full of flavor – and so easy to make.
Use a mandoline, shredder, or box grater to finely shred the cabbage. You can also make thin slices with a knife, then chop them into smaller, thin vertical slices. If you're using a knife, be sure to use a sharp one for ease and precision of cutting.
Grate or shred the carrots so they are similar in size and shape to the shredded cabbage. This will make stirring the coleslaw salad easier.If using red cabbage, also grate or shred about a handful.
Mix the spices with the mayonnaise, apple cider vinegar, and lemon juice. Whisk well so it creates an emulsion and doesn't split.
Assemble the coleslaw - mix the cabbage with the carrots in a large bowl until combined. Then add the vinegar dressing and incorporate it well. If using red cabbage, only add it at the end and stir until just combined. You can even add it right before serving to avoid its color leaking into the dressing.
Cover the coleslaw and place it in the fridge before serving. It's best to let it sit for at least 2 hours. This enhances the slaw recipe's flavor. But, be aware, the longer the cabbage sits in the slaw dressing, the softer it will become.
Notes
Store your homemade coleslaw in an airtight container in the fridge. It will keep for 3-5 days. If you want to make it in advance, I recommend preparing it no more than 24 hours in advance. Any longer and this slaw dressing recipe will get soggy and the cabbage will lose its crunch. Check the blog post for more tips and serving recommendations.