This Easy Homemade Coleslaw is the perfect summer side dish. It’s made with a homemade coleslaw dressing and is so creamy and crunchy!
Coleslaw is the perfect summer side dish that is both crunchy and creamy. I feel like people don’t even realize they’re eating just cabbage and carrots when they eat coleslaw, which is funny to me because cabbage doesn’t seem to be a favorite to most people 🙂 Personally, I love both cabbage and carrots, but I can’t stomach the super sweet store-bought coleslaw. That’s why I am sharing my version of Easy Homemade Coleslaw, which is refined sugar-free and vegan!
For us, coleslaw is a must at all summer BBQs. It adds great taste and texture, and you can enjoy it by itself, as a side dish, or on top of your sandwiches.
Why Your Body Will Love This Coleslaw
- Magical Cabbage – Or were beans the magical fruit? Like beans, cabbage is full of fiber, aiding digestion and regular bowel movements and helping us feel full longer (contributing to weight loss). It’s also known to prevent cancer (thank you, sulforaphane), boost the immune system (vitamins C and K), reduce the risk of heart disease (thanks to anthocyanins), and boost brain and bone health.
- Skin, Heart, and Brain Health – Carrots contain retinol, lycopene, and biotin, which are great for the skin; carotenoids that protect the brain; and potassium, which helps manage blood pressure.
- Gut and Metabolic Health – Cabbage is loaded with fiber, which keeps us regular and is great for digestion and gut health. The probiotics in Apple Cider Vinegar promote gut health by supporting the healthy bacteria in the GI tract. It also slows the travel speed of food in our digestive tracts, improving metabolic health.
Homemade Coleslaw Recipe Ingredients
- Cabbage and carrots – I usually slice everything myself because I feel like it has much more color when I pick which vegetables to go in. The traditional coleslaw vegetables are cabbage and carrots. I use a sharp knife to thinly slice my cabbage, and then I have this handy julienne slicer for my carrots. You can also throw them in the food processor with a shredding blade, and it would be super easy!
- Pure maple syrup – I hate super-sweet coleslaw and generally dislike cooking with sugar, so I sweetened mine with maple syrup, which adds the perfect sweetness.
- Celery seed, salt, and pepper – Celery seed is another ingredient you might not see in all coleslaw recipes. I love the pop of flavor it adds, but you can leave it out if you like.
- Vegan mayo – I like it and keep it stocked, so I used it. Regular mayo will also work if you are not vegan.
- Dijon mustard
- Apple cider vinegar
How To Make Easy Homemade Coleslaw
As the recipe title states, coleslaw is one of the easiest summer sides to make. To make it really easy, you can even buy a pre-cut and packaged coleslaw mix from the grocery store, usually made of green cabbage and carrots. Sometimes, you’ll get lucky, and they’ll also add purple cabbage.
- Add the cabbage and carrot to a large bowl. Mix all the dressing ingredients together and then pour over the vegetables.
- Mix coleslaw until all the vegetables are coated with the dressing. Enjoy it immediately or store it in the refrigerator for up to three days. The coleslaw will become less crispy the longer it sits in the refrigerator.
Notes On Coleslaw Dressing
In my opinion, the most important part of the homemade coleslaw recipe is the dressing. The flavor of the dressing can basically make or break the coleslaw. I’m not vegan, but I prefer vegan mayo to regular, so that’s what I have on hand and use in my coleslaw. If you’re trying out a new mayo, you’ll want to taste it before using it because I’ve found some can taste a little strange, and then your entire coleslaw tastes strange.
How much you dress your coleslaw is a personal preference decision. My husband likes his with lots of dressing, so I always use the entire batch. When making coleslaw, it doesn’t look like you have enough dressing at first, but if you let it sit for a while, it becomes more wet. It’s always recommend putting a little bit on at first because it’s easier to add more dressing later than take it away 🙂 However, you can always add more veggies if you end up with too much.
How To Use This Easy Homemade Coleslaw Recipe
Coleslaw is most popularly used as a regular side dish. I eat it by itself sometimes, but I also love it as a topping for burgers, hotdogs, tacos, and sandwiches. It gives a nice crunch while adding some extra veggies.
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Great BBQ and Potluck Sides?
Protein Packed Three Bean Quinoa Salad
Cheese Tortellini Caesar Salad
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Easy Homemade Coleslaw {Vegan, Refined Sugar Free}
- Total Time: 15 minutes
- Yield: 6-8 1x
Description
This Easy Homemade Coleslaw is perfect for your next summer picnic! Enjoy by itself or on top of burgers and tacos!
Ingredients
- 2 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 2 cups shredded carrot
- 1/3 cup vegan mayo, or regular
- 1 tablespoon apple cider vinegar
- 1 teaspoon dijon mustard
- 1/2 teaspoon pure maple syrup
- 1/4 teaspoon celery seed (optional)
- 2 tablespoons water
- Salt and pepper, to taste
Instructions
- Add the cabbage and carrot to a large bowl. Mix all the dressing ingredients together and then pour over vegetables.
- Mix coleslaw until all the vegetables are coated with the dressing. Enjoy immediately or store in the refrigerator for up to 3 days. Coleslaw will become less crispy the longer it sits in the refrigerator.
- Prep Time: 15 mins
- Category: Side, Gluten Free
- Method: No Cook
- Cuisine: American
When I was pregnant I was super into coleslaw and would eat it out of the mixing bowl! This is a good reminder to revisit this fave, with a new twist! I love the ideas of using celery seed!
I can eat it straight like that too! <3