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Coleslaw Recipe

4.91 from 30 votes

This homemade coleslaw recipe is the perfect side to pair with anything you’re grilling this summer! Serve it as a side dish with sandwiches, burgers, hot dogs, and more.

Prep Time: 15

Cook Time: 0

refrigeration time: 30

Total Time: 45

Yield: 6 servings

Course: BBQ Side dish, Side Dish

Cuisine: American

Ingredients

3 cups green cabbage (shredded)
2 cups purple cabbage (shredded)
1 cup carrot (shredded)

Dressing

1 tablespoon shallots (minced)
2 teaspoons Dijon mustard (whole grain or smooth)
2 tablespoons white wine vinegar
1/2 cup light mayonnaise
1/2 teaspoon kosher salt
black pepper (to taste)

Instructions

Add the shallots, mustard, and vinegar into a bowl, whisk to combine.
Whisk in the mayo, salt and pepper and whisk until smooth.
Toss with cabbage & carrots. Refrigerate at least 30 minutes before serving to allow flavors to blend.

Video

Notes

Variations:

Faster Coleslaw: Use 6 cups of store-bought coleslaw mix instead of the cabbage mixture.
More Veggies: Add or swap some of the cabbage for shredded fennel .
Vinegar: Swap white wine vinegar for apple cider vinegar.
Flavor: Add 1/2 to 1 teaspoon celery seeds for more flavor.
Mayo: I think mayonnaise enhances the coleslaw’s flavor and texture. However, if you’re not a fan, substitute Greek yogurt or buttermilk.
Sweeter Slaw: If you want to add sweetness you can add a few teaspoons of sugar or monk fruit sweetener.

Nutrition

Serving: 1cup, Calories: 73kcal, Carbohydrates: 7g, Protein: 1g, Fat: 5g, Saturated Fat: 0.5g, Sodium: 302mg, Fiber: 2g, Sugar: 3g

- WW Points: 2