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Best Coleslaw Recipe


My homemade coleslaw is the perfect side dish for grilled and barbecued dishes. The crunchy texture of the creamy cole slaw makes it my favorite anytime salad.


  • 1 small cabbage shredded and chopped
  • 1 large carrot shredded
  • 1 cup mayonnaise
  • ⅓ cup granulated sugar
  • 2 tablespoon apple cider vinegar
  • 1 ½ teaspoon lemon juice fresh lemon juice
  • 1 teaspoon salt more or less to taste
  • ⅛ teaspoon pepper more or less to taste


  • Cut the cabbage in half and remove the core from each side.
  • Using a sharp knife cut the cabbage in very thin slices, then chop the slices into small pieces. Place the prepared cabbage in a large mixing bowl.You can use a food processor to slice or shred the cabbage, or you can also use a box grater to shred the cabbage and carrot.Personally, I prefer the box grater method but my wife doesn’t like it that fine.
  • In a medium bowl, combine mayonnaise, sugar, vinegar, lemon juice, salt, and pepper. Mix until smooth and creamy.
  • Pour the slaw dressing over the cabbage and carrots. Thoroughly mix to combine. Refrigerate until ready to serve.Cole slaw is always better after sitting for a day, make sure to mix the slaw a few times as it sits in the fridge.


  • you can buy a bag of pre-shredded cabbage, but I’m not fond of the taste that the preservative gives the cabbage.
  • you can also buy cole slaw dressing, but none will taste as good as my homemade slaw dressing.


Calories: 246kcal | Carbohydrates: 14g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 485mg | Potassium: 162mg | Fiber: 2g | Sugar: 11g | Vitamin A: 130IU | Vitamin C: 33mg | Calcium: 39mg | Iron: 0.5mg


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