We've got a homemade coleslaw recipe that's so good you'll be thinking about it long after the bowl is wiped clean.
We have tested a few different ways to make coleslaw, and this is the best result. Creamy, tangy, and crunchy, it is the perfect side dish for everyday meals, BBQs, salads, and picnics.
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Read on for advice about coleslaw ingredients, substitutions, and top tips, or jump straight to the recipe for coleslaw UK style.
Ingredients
You will need a few basic ingredients to make the best homemade coleslaw. We will also give you substitutions and additional ingredient ideas.
Coleslaw Mix (You can buy a bag of pre prepared vegetable slaw mix instead)
- ½ head White Cabbage
- 1 Carrot
- ½ small Red Onion
- ½ tablespoon Rock Salt /Coarse Salt this gets washed off
- 5 grams Chives Optional
Coleslaw Dressing
- 6 tablespoon Mayonnaise full fat is best
- ½ tablespoon White Wine Vinegar
- ½ tablespoon Dijon Mustard
- Black Pepper
Bagged Coleslaw Mix (Easy Option)
The quickest way to make this easy coleslaw recipe is to buy a bagged coleslaw mix containing pre-shredded cabbage and carrot, and sliced onion. Available from most supermarkets. We think that's cheating, but we won't judge if you prefer not to chop!
Homemade Slaw Mix
We prefer to customise our coleslaw mixes and chop our cabbage, carrots and onion.
Cabbage
We use half a head of white or green cabbage. When we double the batch, we tend to add half a head each of red and green cabbage to add a bit of colour.
Remove the core and finely shred the white, green, or red cabbage into thin strips.
Read instructions for salting cabbage to draw out moisture for the best coleslaw. You want your coleslaw to have a creamy texture, not watery and limp!
Carrot
Peel and grate the carrot; it adds a little sweetness and a splash of colour to your homemade coleslaw recipe.
Onion
Finely dice or thinly slice red onion. You can switch to other onion types, but we suggest using milder ones that taste better raw.
Chives (Optional)
Chives are optional we like the extra freshness they bring to the coleslaw, you can use any fresh herbs.
Homemade Coleslaw Dressing
Our UK coleslaw recipe is made perfect with our easy homemade creamy dressing.
Mayonnaise
For the best thick creamy coleslaw that stores well, use full-fat mayonnaise, or you could even make your own mayo.
Healthier Options
We have experimented with low-fat mayonnaise, which will work for this recipe; however it goes a little watery, especially during storage.
Common alternatives to mayonnaise include sour cream or a natural yoghurt, which is a healthier coleslaw option, but they are not as tasty!
White Wine Vinegar
Adding a splash of white wine vinegar gives a kick to the tangy dressing, balancing out the mayonnaise. You can switch it up with other kinds of vinegar, I have used apple cider vinegar or a squeeze of lemon juice before.
Dijon Mustard
A dollop of Dijon mustard gives the dressing a slight kick and depth of flavour.
Black Pepper
A sprinkle is all you need to round off the taste profile.
Salt
Make sure you use rock salt / coarse salt / kosher salt, not table salt for salting the cabbage before making coleslaw. If you only have table salt, you must reduce the amount you use to prevent the cabbage from tasting too salty.
Equipment
For homemade coleslaw, you need these everyday kitchen utensils.
If you have one a food processor with a shredding disc can save some time cutting the cabbage mixture, carrots and onion.
Instructions
So now all your ingredients are prepped, let's go through the basic steps of how to make coleslaw.
Removing Moisture from Cabbage
Did you know cabbage is 90% water? When you mix freshly shredded cabbage with a creamy dressing, the excess water leaks into the dressing, causing it to split. This results in a soggy, watery coleslaw.
The first key step is eliminating this excess water from the finely sliced cabbage using rock salt/ coarse salt or kosher salt. (If you must use table salt, use half the amount)
Place the shredded cabbage into a colander over a bowl. Sprinkle over rock salt.
Mix in with your hands. Cover and leave for about an hour.
After an hour, give the cabbage a good rinse to remove the excess salt.
Pat dry to remove excess water from washing. Or use a salad spinner.
Note: If you are using a bag of pre-shredded slaw mix, you will not need to salt it first, as the moisture will have already been removed.
Make Dressing
Combine the dressing ingredients.
Now, add the prepared coleslaw salad ingredients with the creamy coleslaw dressing.
Fold gently to coat everything evenly in the mayonnaise coleslaw dressing.
Taste and adjust to your liking. Sometimes, more vinegar for tartness and an extra dollop of mayo for extra creamy richness are all it takes to elevate the dish from good to mind-blowing.
You can serve immediately, but we like to cover and chill before serving. This gives the dressing flavours a chance to soak into the coleslaw salad.
Your coleslaw is as versatile as it is tasty. It can be served alongside other sides such as beer-battered onion rings and chunky air fryer chips. Seen here with our Tomahawk Steak, mushroom sauce and side salad.
Here is the full recipe card for making this creamy coleslaw recipe. Read below it for more serving suggestions and storage advice.
📖 Step by Step Recipe
Homemade Coleslaw UK Style Recipe
Ingredients
Coleslaw Mix (You can buy a bag of pre prepared vegetable slaw mix instead)
- ½ head White Cabbage
- 1 Carrot
- ½ small Red Onion
- ½ tablespoon Rock Salt /Coarse Salt - this gets washed off
- 5 grams Chives - Optional
Coleslaw Dressing
- 6 tablespoon Mayonnaise - full fat is best
- ½ tablespoon White Wine Vinegar
- ½ tablespoon Dijon Mustard
- Black Pepper
Instructions
Coleslaw Mix Preparation
- If using a bag of pre-prepared shredded coleslaw mix, jump straight to the coleslaw dressing step, no need to salt cabbage.Cut your ½ head White Cabbage, in half again to make two quarters. Cut away the hard core.
- Now chop cabbage into thin slices (or thicker if you desire).
- Place sliced cabbage in a colander and sprinkle over ½ tablespoon Rock Salt /Coarse Salt. It may seem like a lot of salt. But don't worry, the salt will be washed off later.
- Mix in with your hands. Salt helps draw out extra moisture making sure you don't have a soggy coleslaw! Leave colander over a bowl for 1 hour to allow the excess water to drain out.Wait for this step before continuing the rest of the recipe.
- After an hour, thoroughly rinse the salt off the cabbage.
- Pat cabbage dry with Kitchen Paper Towel
- Grate the 1 Carrot and finely slice or dice ½ small Red Onion
- Optional* Finely chop 5 grams Chives if using.
Coleslaw Dressing
- In a large bowl, add 6 tablespoon Mayonnaise, ½ tablespoon White Wine Vinegar , ½ tablespoon Dijon Mustard and season with Black Pepper
- Mix the ingredients together to make the mayonnaise dressing.
- Now add the coleslaw mix of dried cabbage, grated carrot, diced onion and optional chopped chives
- Use a silicone spoon to stir together until all combinned.
- If you want a really creamy coleslaw, you can add more mayonnaise or add more vinegar for an extra tangy dressing.
- Keep covered in the fridge until ready to serve.
Video
Nutrition
Other Homemade Coleslaw Varieties
While nothing beats the classic British coleslaw, a hint of creativity can take your coleslaw to the next level.
- Cheese Please: A sprinkle of sharp cheddar, crumbled blue cheese, or feta can add depth and richness.
- Spice is Nice: A pinch of cayenne pepper or a dash of hot sauce can kick things up for a spicy coleslaw.
- Fruit Fusion: Apples or pears, grated or cut into matchsticks, lend a surprising sweetness that perfectly complements the sharp tang of the dressing.
- Nuts: Toasted sunflower seeds, pumpkin seeds, or slivered almonds or walnuts add crunch.
Serving Suggestions
Coleslaw makes the perfect side for many meals. Try with our air fryer bbq chicken wings, or with a whole air fryer chicken and sweet potato wedges (recipe coming soon)
You can also make a large batch as a side dish for summer barbecues.
Here are some more recipes which pair well with coleslaw.
How to Store Homemade Coleslaw
If you make coleslaw ahead of time, it's important to store your creamy coleslaw correctly to keep it tasting great. Store it in an airtight container in the fridge.
Ideally, you should eat your coleslaw within 3 days. Any longer, and it might lose its crunch and freshness.
You can store coleslaw dressing for a week ahead, ready to be added to the cabbage and carrots.
FAQs
Here are the answers to the most commonly asked questions.
Why is my homemade coleslaw watery?
There are number of reasons that lead to watery coleslaw.
- Do not grate the cabbage this will release too much water. Slice it instead.
- Don't skip the suggested step for salting the cabbage after cutting it. This draws out excess water.
- Use a full-fat mayonnaise as it is thicker.
Mix, taste, adjust, and enjoy the easy recipe for creamy coleslaw. Remember to share your tips and thoughts below!
Amy Liu Dong says
Coleslaw is one of my favorite and it is only because it uses cabbage as it's foundation, that is what makes it great, the flavors are complementing the crunch that the cabbage provides and i like it!
Luke and Kay says
Thank you for sharing your positive experience with our homemade coleslaw, Amy! We couldn't agree more about the deliciousness of cabbage as the base ingredient. We are happy to hear that the flavours and crunch were perfectly balanced for you. 🙂