Fresh Homemade Coleslaw

This fresh homemade coleslaw is so quick and easy to make and tastes delicious, crisp and refreshing! Learn how to make this classic and versatile dish using fresh vegetables. 

Fresh homemade coleslaw

There is something satisfying about making your own fresh coleslaw…

the fresh taste… 

the wonderful textures…

the crispness and crunch of the vegetables…

the creaminess of the dressing…

the unique blend of flavours…

it doesn’t get better than this!

The contrast of textures and complementary delicious flavours make every bite absolutely divine! If you haven’t tried making fresh coleslaw yet – you must try it – I am excited for you!

This coleslaw is easy and quick to whip up and a great way to incorporate fresh vegetables into a dish – effortlessly! 

Not only does this coleslaw taste delicious, it is so versatile! This coleslaw can be served with many dishes – from pizza and jacket potato to sandwiches, wraps and grain bowls and rice dishes! 

Jump to:

• Fresh homemade coleslaw
• What is coleslaw?
• Notes on Recipe Ingredients
• Equipment
• Preparation
• How to Make Fresh Coleslaw
• Tips for making the BEST coleslaw
• Variations
• Storage Tips
• How to serve
• Drinks
• Something sweet?
• Fresh Homemade Coleslaw

What is coleslaw?

• Coleslaw also referred to as “slaw” is a cabbage-based salad side dish. This dish consists of shredded cabbage with/without vegetables including carrots tossed with a salad dressing. 
• Coleslaw was initially created in the Netherlands. The word “coleslaw” comes from the Dutch word “koolsla” which means cabbage salad in English. 

Notes on Recipe Ingredients

• Sweetheart cabbage: this recipe uses sweetheart cabbage for its sweeter and tender taste and forms the base of this coleslaw. It is added raw and provides crunch and a mild flavour in this dish. Cabbage is rich in nutrients including fibre, vitamins (vitamin K) and antioxidants (vitamin C).   
• Carrots: carrots are added for their flavour, colour and crunch. You can shred/finely chop the carrots using a knife or grate the carrots using a grater.
• Onions: onions add flavour and another layer of texture to this dish
• Celery: added for crunch and flavour
• Dressings: including mayonnaise, salad cream and wasabi for their unique blend of flavours 
• Seasoning: black pepper optional but recommended

Equipment

All you need is a large bowl and spatula/wooden spoon to mix the ingredients together. You also need a cutting/chopping board and knife to chop/shred the fresh ingredients. You can also grate carrots if preferred using a grater.

Preparation

• Cabbage: cut the cabbage in half and remove the core. Place the remaining cabbage on a chopping board/cutting board. Use a sharp knife to finely shred the cabbage. 
• Carrots: Carrots can be prepared using a number of tools. Box grater: Use a box grater to grate/shred the carrots (you can grate lengthwise to give longer strands of carrots or use the stem end for shorter strands). Food processor: Alternatively, you can use a food processor with the grater dish attachment to shred the carrots, pulse until finely grated, avoid over processing. Julienne peeler or mandoline slicer: You can also use a julienne peeler or mandoline slicer to prepare the carrots.
• Celery and onion: use a sharp knife to finely chop the celery sticks and onion on a cutting/chopping board.

How to Make Fresh Coleslaw

1. Mix vegetables in a bowl. In a large bowl, add the prepared vegetables (shredded cabbage and carrots and chopped celery sticks and onion) and toss to combine using two large mixing spoons.
2. Make the dressing. In a small bowl, whisk together the mayonnaise, salad cream, black pepper and wasabi (if using) until combined into a dressing. 
3. Combine to make coleslaw. Add the dressing over the vegetables and use the mixing spoons to toss the vegetables and dressing together until all vegetables are evenly coated. 
4. Chill before serving or serve immediately and enjoy. Transfer coleslaw in the fridge to chill for 30 minutes to serve cold, or serve at room temperature and enjoy. 

Tips for making the BEST coleslaw

• Use fresh ingredients: for maximum freshness and taste, use fresh vegetables – make sure there are no blemishes or dark spots on the vegetables. 
• Mix ingredients well: Toss the shredded vegetables with the dressing well to ensure everything is evenly coated
• Chill before serving: this helps to enhance the flavours, plus cools the dish for a better tasting experience 
• Adjust according to taste: you can adjust the levels dressings according to taste based on preferred sweetness, tanginess and salt levels.

Variations

This coleslaw can be customised with add-ins according to your preference including:

1. Apples: add chopped apples for a hint of sweetness and crunch.
2. Raisins or cranberries: for sweetness and contrasting chewy textures.
3. Nuts (including walnuts, pecans or almonds): for crunch and contrasting savoury flavour.
4. More veggies: you can add bell peppers or chopped spinach for more flavour and texture.

Storage Tips

This coleslaw can be stored in an air-tight container in the fridge for up to 2 days.

How to serve

You can serve this coleslaw as a side dish with:

• Fresh pizza
• Sandwiches or wraps (paneer wraps, paneer fingers)
• Fresh jacket potato and cheese

Drinks

Check our our delicious fresh juices and smoothies:

Something sweet?

Looking for some fun and healthy refined sugar-free sweet recipes? Check out these tasty treats: