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.
While I love cooked cabbage 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. Unlike some other recipes, it's not too sweet - it's balanced and flavorful.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Coleslaw mix: I use the mix from Whole Foods. I like that it has red cabbage in addition to green cabbage and shredded carrots. It's OK to use non-cabbage slaw, such as broccoli slaw.
- Mustard: I recommend using Dijon mustard. It's creamy and flavorful. You can use yellow mustard, but Dijon has better flavor and texture.
- Vinegar: I typically use apple cider vinegar. You can substitute white wine vinegar.
- Maple syrup: I add just a teaspoon to balance the other flavors. You can increase the maple syrup to a full tablespoon for a sweeter coleslaw.
- Celery seeds: This is the secret ingredient! You won't find this spice at most supermarkets, so I order it from Amazon.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
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.
Recipe Tips
- 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.
- If your bag of coleslaw mix 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.
- 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. Typically, I don't like using specialty ingredients. But in this case, the flavor added by celery seeds is worth it, and they can be used in many other recipes, including salad dressings, soups, meats, and vegetables. The photo below shows the container I typically purchase and the seeds in a bowl.
Recipe FAQs
Distilled white vinegar can be used in this recipe, but I suggest adding more maple syrup to counteract its strong acidity.
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.
It's best to use them. However, 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.
Absolutely. In fact, it's best to make it 1-2 hours ahead of time if you can. Its flavor improves as it sits in the fridge.
As for leftovers, you can keep them in an airtight container in the fridge for up to four days. Give the salad another stir before serving it. I don't recommend freezing this salad.
Serving Suggestions
Coleslaw pairs well 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
- Baked chicken wings, as shown in the photo below:
Recipe Card
Homemade Coleslaw Recipe
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, including Morton kosher 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 ahead.
- You can keep the leftovers in an airtight container in the fridge for up to four days. Give the salad another stir before serving it. I don't recommend freezing this salad.
Nutrition per Serving
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Disclaimers
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.
