My Homemade Coleslaw Recipe is a family favorite—bright, crunchy, and dressed in a creamy, tangy sauce that pairs perfectly with grilled meats, sandwiches, or as a simple summer side. This version recreates the classic creamy coleslaw you might recognize from popular fast-food chains, but made fresh at home with straightforward ingredients.
Homemade Coleslaw Recipe
Coleslaw is a simple salad of shredded raw cabbage and carrots tossed in a creamy dressing. This homemade version balances tang, a touch of sweetness, and subtle savory notes so every bite is flavorful and refreshing. It’s easy to make, stores well for a day or two, and is versatile enough to serve with barbecued pork, burgers, fried chicken, or as a crunchy addition to sandwiches.
The key to great coleslaw is the dressing: a mix of mayonnaise and sour cream for creaminess, brightened with apple cider vinegar and lemon juice, and seasoned with garlic and onion powders, a pinch of paprika, and a little sugar to round out the flavor. Letting the salad chill for a couple of hours allows the flavors to meld and softens the cabbage slightly while keeping a pleasant crunch.
This recipe is quick to assemble and scales easily if you need to feed a crowd. It’s also a good base for variations—add grated apple, chopped green onions, or a handful of raisins for a different sweet-savory profile. For a lighter version, reduce the mayo and increase the sour cream or use a light mayonnaise.
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Recipe Shopping List
Before you start, gather these pantry staples and fresh ingredients. Quantities and the full ingredient list with measurements are included in the recipe card below.
- Cabbage or bagged coleslaw mix (tri-color shreds)
- Mayonnaise
- Sour cream
- Apple cider vinegar
- Fresh lemon juice
- Sugar
- Garlic powder
- Onion powder
- Paprika
- Salt and black pepper
Try our Smoked Baked Beans too!
How To Make This Recipe
This coleslaw is very easy to prepare—so easy you can hand it off to a helper while you finish other dishes. The process is mostly mixing and chilling: make the dressing, toss it with shredded cabbage, then refrigerate so the flavors can develop.
Overview of steps—refer to the full recipe card below for exact amounts:
- Mix – Whisk the dressing ingredients until smooth and taste to adjust seasoning.
- Stir – Combine the shredded cabbage and dressing, tossing until evenly coated.
- Chill – Refrigerate for at least two hours, stirring occasionally so the dressing distributes evenly.
- Serve – Best enjoyed within a day or two for peak texture and flavor.
Serve this coleslaw atop pulled pork, beside fried or baked chicken, or as a crunchy layer in burgers and sandwiches. It brightens heavy, smoky flavors and adds a crisp contrast to rich dishes.
Try our Tangy Vinegar Coleslaw too!
Want More Recipes From My Family? Check these out!
Jen’s Creamy Chicken Wild Rice Soup is a comforting favorite. My mother-in-law’s Homemade Clam Chowder is perfect for chilly nights, and her take on Chicken Marsala remains a go-to for special dinners.
Coleslaw Recipe
Skip the store-bought dressing and make a fresh batch at home. Most of the ingredients are common pantry items, and the result is a creamy, tangy coleslaw that complements many meals.
Ingredients
- 1 large bag tri-color coleslaw shreds
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 2 tablespoons apple cider vinegar
- 2 tablespoons lemon juice
- 2 teaspoons sugar, more or less to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- Pinch of salt
Instructions
- In a medium bowl, whisk together mayonnaise, sour cream, apple cider vinegar, lemon juice, sugar, garlic powder, onion powder, paprika, salt, and pepper until smooth.
- Add the coleslaw shreds and toss until the cabbage and carrots are evenly coated with the dressing.
- Cover and refrigerate for at least two hours to allow flavors to meld. Stir once or twice while chilling.
- Give the coleslaw a final stir before serving. Adjust seasoning with a little extra salt, pepper, or sugar if needed.
Tips and Variations
- For a lighter version, substitute part of the mayonnaise with plain Greek yogurt.
- If you prefer a sweeter slaw, increase the sugar slightly or add a small amount of grated apple.
- Make ahead: prepare the slaw up to one day in advance. It tastes best within 48 hours.
- For extra crunch, add a handful of chopped bell pepper or thinly sliced red onion just before serving.
Nutrition Information (per serving)
Calories: 73 • Total Fat: 7g • Saturated Fat: 2g • Cholesterol: 7mg • Sodium: 73mg • Carbohydrates: 3g • Sugar: 2g • Protein: 0g
Nutrition estimates are approximate. Consult a trusted source for medical or dietary tracking.