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 like cabbage. It's crunchy and naturally sweet, and you can make so many great recipes with it, including roasted cabbage, steamed cabbage, cabbage stir-fry, cabbage casserole, and cabbage soup.
One of the best ways to use cabbage is to shred it raw, add a creamy dressing, and turn it into coleslaw.
The flavor of coleslaw is a balance of sweet, tangy, and savory. But many versions tend to add too much sweetness, in my opinion.
My version uses just a teaspoon of maple syrup to counteract the vinegar and celery seeds used in the dressing. It's not sweet, but it's very balanced and flavorful.
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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 like to use the mix from Whole Foods. I like that it has red cabbage in addition to green cabbage and shredded carrots.
Mayonnaise: I like to use avocado oil-based mayo.
Dijon mustard: This French mustard is 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. If you use any other salt, use half the amount listed in the recipe card.
Celery seeds: This is the secret ingredient! Let's discuss it in some detail.
Celery Seeds
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. This isn't a spice that you'll find at most supermarkets. 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, in my opinion.
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.
Homemade Coleslaw 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. (Photos 1-2).
- Add the coleslaw mix and toss to combine. (Photos 3-4).
- 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:
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Give the salad another stir before serving it.
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Recipe Card
Homemade Coleslaw
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)
- â…› teaspoon black pepper freshly ground
- ½ teaspoon celery seeds ground
- 6 cups coleslaw mix (a 12-oz bag)
Instructions
- 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.
Video
Notes
- 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.
- You can keep the leftovers in the fridge, in an airtight container, for up to 4 days. Give the salad another stir before serving it.
Add Your Own Notes
Nutrition per Serving
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Sara
This was so much better than any coleslaw I ever had - store bought or at a restaurant! Wow! Really appreciate that it isn't cloyingly sweet.
Vered DeLeeuw
Glad you liked it, Sara! Thank you for leaving a comment.
John
This was so good. I didn't have apple cider vinegar so I used white wine vinegar. I agree - the celery seeds are a must. Thank you for a great recipe!
Vered DeLeeuw
You're very welcome, John!