Mom’s quick and easy coleslaw recipe made with shredded cabbage, carrots, chopped onion and tossed in a homemade dressing. Super flavorful and ready in 20-minutes.
Homemade coleslaw is the perfect side dish for barbecues, potlucks or served with fried buttermilk chicken. We love it on top of BBQ pulled pork sandwiches.
Homemade coleslaw is is the perfect comfort food and must have for cookouts and backyard barbecues. Combine everything in a large bowl, cover and refrigerate overnight. It gets even more flavorful as it sits.
Why this recipe works
- Made with simple ingredients – This easy side dish recipe uses ingredients readily available at grocery stores.
- Make ahead – Prep the night before, refrigerate overnight or up to 2 days ahead of time. Refrigerate until ready to serve. It will have even more flavor.
- Ease – Simple instructions on how to make coleslaw with a few basic ingredients. Homemade coleslaw is so easy to make, you’ll never buy store-bought again!
- Perfect side dish – It’s a classic side dish for BBQ, potlucks, pulled pork and fried chicken.
What you’ll need
- Cabbage – Use a combination of green and red cabbage or you can buy coleslaw mix.
- Carrots – Peel and finely grate carrots. Grating whole carrot adds more flavor.
- Yellow or white onion – Chopped small, adds freshness and flavor.
- Mayonnaise – Using a high-quality mayonnaise is essential to the best taste. Our go-to brand is Duke’s, but Hellman’s is another great option.
- Maple syrup – Adds a natural sweetness and balances the tangy of vinegar. The darker the maple syrup, the more flavor.
- Oil – Vegetable oil or another neutral oil of your personal preference.
- Lemon juice – Adds flavor and keeps cabbage from browning.
- Apple cider vinegar – Adds a tangy flavor.
- Seasoning – Salt and black pepper to taste, along with ground nutmeg. That’s Mom’s secret ingredient (along with maple syrup).
How to make homemade coleslaw
- Prep vegetables – Chop with a chef’s knife or use a box grater to shred the cabbage, chop one onion small and grate the carrots. (or use a food processor)
- Make the dressing – In a large bowl, mix together the mayonnaise, maple syrup, lemon juice, vinegar, vegetable oil, nutmeg, salt and pepper. Whisk to combine.
- Add the veggies – Add the cabbage, onion and carrots.
- Combine and refrigerate – Use a rubber spatula or wooden spoon to combine ingredients, coating everything well. Cover with plastic wrap and refrigerate for a minimum of 2 hours.
Refrigerating the coleslaw helps the flavors marry. It’s delicious served with barbecue pulled pork, fried buttermilk chicken, baked breaded chicken, fried buffalo chicken, buttermilk biscuits and baked beans. It’s delicious on pulled pork sandwiches with homemade barbecue sauce.
More barbecue side dish ideas
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Coleslaw Recipe
Ingredients
- 1 ½ cups mayonnaise
- ½ cup pure maple syrup dark
- ¼ cup lemon juice
- ¼ cup apple cider vinegar
- ¼ cup vegetable oil (or other neutral oil)
- ¾ teaspoon ground nutmeg
- Salt and ground pepper to taste
- 6 to 8 cups chopped or shredded cabbage green and red/purple
- ½ cup white or yellow onion finely chopped
- 2 cups finely grated carrots
Instructions
- In a large bowl, mix together the mayonnaise, maple syrup, lemon juice, vinegar, vegetable oil, nutmeg, salt, and pepper. Whisk to combine and set aside.
- Chop with a chef's knife or use a box grater to shred the cabbage, chop one onion small and grate the carrots.
- Add the cabbage, onion, and carrots and stir with a rubber spatula or wooden spoon, coating everything well. Cover with plastic wrap and refrigerate for several hours or overnight to allow the flavors to blend.
Nutrition
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