A classic summer staple, this homemade coleslaw is ready in ten minutes. It's the perfect side dish for burgers, pulled pork or chicken, and grilled food. It keeps in the fridge for several days and gets better as the flavors have a chance to meld together.
I love cabbage! It's crunchy and sweet and can be used in recipes like roasted cabbage, steamed cabbage, and cabbage stir-fry. One of the best ways to use cabbage is to shred it raw, add a creamy dressing, and turn it into coleslaw. My version uses just a teaspoon of maple syrup to counteract the vinegar and celery seeds used in the dressing. Unlike many other recipes, it's not too sweet - it's balanced and flavorful.
Ingredients
Here's a look at the ingredients needed to make this recipe. The exact measurements are listed in the recipe card below.
Coleslaw mix: I use the mix from Whole Foods. I like that it has red cabbage in addition to green cabbage and shredded carrots.
Mayonnaise: I use avocado oil-based mayo.
Mustard: I recommend using Dijon mustard in this recipe. It's wonderfully creamy and flavorful.
Vinegar: I prefer to use apple cider vinegar.
Maple syrup: I add just a teaspoon to balance the other flavors.
Kosher salt and black pepper: I use Diamond Crystal Kosher Salt and freshly ground black pepper.
Celery seeds: This is the secret ingredient! Celery seeds are the dried seeds of the celery plant. They are highly aromatic. They taste like celery, but their flavor is much more potent.
In this recipe, I use ground celery seeds. You won't find this spice at most supermarkets, so I order it from Amazon.
Typically, I don't like using specialty ingredients in my recipes. But in this case, the flavor added by celery seeds is very much worth it. If you buy them, you can use them in many other recipes, including salad dressings, soups, meats, and vegetables.
But if you prefer not to purchase this spice, you can use celery salt instead and omit the salt. Taste the salad after it's ready and see if you want to add salt.
Variations
- You can substitute white wine vinegar for apple cider vinegar.
- Increase the maple syrup to a full tablespoon for a sweeter coleslaw.
- As mentioned above, celery salt can be used instead of ground celery seeds. Omit the salt initially, then taste and decide if you want to add salt.
- It's OK to use a coleslaw mix that contains just green cabbage and shredded carrots. If your bag contains 14 ounces instead of 12, increase the dressing ingredients (all the ingredients except for cabbage) by about 25%. It's OK to eyeball it. There's no need to be super precise.
- It's also OK to use non-cabbage slaw, such as broccoli slaw.
Instructions
Here's an overview of the steps needed to make this recipe. The detailed instructions are listed in the recipe card below.
In a large mixing bowl, mix together the mayonnaise, Dijon mustard, vinegar, maple syrup, kosher salt, black pepper, and celery seeds.
Add the coleslaw mix and toss to combine.
Cover and refrigerate for one hour to allow the flavors to meld. Toss again before serving.
Expert Tip
Homemade coleslaw improves significantly after it's had a chance to rest in the fridge for a few hours.
So, although you can serve it right away, I highly recommend making it one or two hours in advance.
Recipe FAQs
Distilled white vinegar can be used in this recipe, but I suggest adding more maple syrup to counteract its strong acidity.
You can, but Dijon is more flavorful.
Yes, that's fine. You can use white sugar, light brown sugar, or even honey - but don't overdo the honey, as it has a distinct flavor.
Absolutely. You should make it 1-2 hours ahead of time. Its flavor improves as it sits in the fridge.
Serving Suggestions
Coleslaw goes with so many main courses! Here are just a few suggestions:
- Pulled pork
- Country-style ribs
- Pulled chicken
- Oven-baked ribs
- Grilled chicken breast
- Beef back ribs
- Grilled shrimp
- Grilled halibut
- Baked chicken wings, as shown in the photo below:
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to four days. Give the salad another stir before serving it.
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Recipe Card
Easy Homemade Coleslaw
Video
Ingredients
- ½ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup
- ½ teaspoon Diamond Crystal kosher salt - (or ¼ teaspoon of any other salt)
- ⅛ teaspoon black pepper - freshly ground
- ½ teaspoon celery seeds - ground
- 6 cups coleslaw mix - (a 12-ounce bag)
Instructions
- In a large mixing bowl, add the mayonnaise, Dijon mustard, vinegar, maple syrup, kosher salt, black pepper, and celery seeds.
- Mix these ingredients into a smooth dressing using a hand whisk or a rubber spatula.
- Add the coleslaw mix and toss to combine.
- Cover and refrigerate for one hour to allow the flavors to meld. Toss again before serving.
Notes
- My version uses just a teaspoon of maple syrup to counteract the vinegar and celery seeds used in the dressing. Unlike many other recipes, it's not too sweet - it's balanced and flavorful. However, if you prefer your coleslaw on the sweet side, double or even triple the maple syrup.
- Homemade coleslaw improves significantly after resting in the fridge for a few hours. Although you can serve it immediately, I highly recommend making it one or two hours beforehand.
- You can keep the leftovers in the fridge, in an airtight container, for up to four days. Give the salad another stir before serving it.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
