Easy Homemade Coleslaw

fresh coleslaw served in bowl on board with spoon.

5 from 2 votes

This easy homemade coleslaw recipe is so quick to make, and bursting with fresh, crisp flavor! Made with simple ingredients, it’s a versatile classic that’s perfect for any meal.

Prep Time10

Total Time15

Course: Dips

Cuisine: western

Servings: people (depending on serving side)

Calories: 51kcal

Author: Sonia

Ingredients

½ sweetheart cabbage finely shredded (remove core)
2 carrots (medium) finely grated
1 brown/yellow onion finely chopped
2 celery sticks finely chopped
¼ teaspoon wasabi optional (for extra kick)
1-2 tablespoon mayonnaise regular or vegan
1-2 tablespoon salad cream or Greek yogurt/natural yogurt regular or vegan
¼ teaspoon freshly ground black pepper

Instructions

In a large bowl, add the prepared vegetables (cabbage, carrots, celery and onion) and toss to combine using two large mixing spoons.
In a small bowl, whisk together the mayonnaise, salad cream/yogurt, black pepper and wasabi (if using) until combined into a dressing.
Add the dressing over the vegetables and use the mixing spoons to toss the vegetables and dressing together until all vegetables are evenly coated.
Chill before serving or serve immediately and enjoy. To serve cold, transfer coleslaw in the fridge to chill for 30 minutes to serve cold.

Notes

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.
Storage Tips: this coleslaw can be stored in an air-tight container in the fridge for up to 2 days.

Nutrition