homemade coleslaw recipe with mayo

Skip the store-bought tub and make the best homemade coleslaw instead. Crisp shredded cabbage is tossed in a creamy mayo and sour cream dressing for an easy side dish that’s perfect for BBQs, pulled pork, burgers, and weeknight dinners.

Growing up, I hated coleslaw. What kid didn’t? But back in my low-carb days, I started making this homemade coleslaw recipe, and it quickly became one of the most requested summer side dishes in my family. I don’t exclusively follow a low-carb diet anymore, but this classic, homemade coleslaw still hits every time. It’s creamy, crisp, simple, and classic – what’s not to love?

I love serving this homemade coleslaw alongside BBQ chicken drumsticks, pulled pork, and smoked ribs. It’s also delicious piled on top of a ground turkey sloppy joe.

ingredients to make coleslaw

This coleslaw is all about simple, classic ingredients with a creamy mayo-based dressing that takes it to the next level. I also love using a food processor to shred the cabbage and carrots for the freshest, crunchiest texture. It holds up beautifully for days in the fridge without going limp.

If you’re making this for a potluck and know it’ll be eaten the same day, a bag of pre-shredded coleslaw mix works just fine too.

• Cabbage: green cabbage + red cabbage for a classic base with a peppery bite.
• Carrots: adds natural sweetness, color, and extra crunch. You can also use about ⅓ cup of pre-shredded carrots if you’re keeping things quick and easy.
• Mayonnaise: the creamy base of the dressing. It coats the cabbage and brings everything together with that classic, rich coleslaw texture.
• Sour cream (or Greek yogurt for a lighter option): adds tang and lightens up the mayo just slightly. This combo gives the dressing a creamy-but-not-heavy balance with a little extra flavor depth.
• apple cider vinegar: brings brightness and acidity to cut through the creaminess and keep the slaw from feeling too heavy. It’s what gives the dressing that little “bite” that makes coleslaw so good.
• sweetener (about 1 teaspoon, optional): a small touch of sweetness helps balance the vinegar and tang. You can use monk fruit, sugar, honey, or skip it entirely depending on your preference.
• ground mustard powder, celery seed, and salt: These are the quiet little flavor builders. Ground mustard adds subtle depth, salt enhances everything, and celery seed is the real standout—it gives the dressing that classic coleslaw flavor you can’t quite place but always miss when it’s not there. I tested this with caraway seeds early on, but they were a bit overpowering. Celery seed is the perfect finishing touch.

how to make homemade coleslaw

If you want to make the best coleslaw that everyone will be asking the recipe for, I highly recommend using a food processor to shred the cabbage and carrots. It’s an extra dish to wash, but it’s quick, easy, and gives you that fresh, crisp texture that really sets homemade coleslaw apart. I like to shred all of the veggies right in the food processor bowl before tossing everything together with the creamy coleslaw dressing.

Food Processor Tip: Cut the cabbage into wedges that fit through the feed tube, then use the slicing disc attachment to quickly shred it into thin strips. Skip the standard S-blade that usually sits at the bottom of the bowl – you only need the slicing disc for this recipe.

If you’d prefer to slice by hand with a chef’s knife, this also works. I just prefer to use the food processor to keep prep simple and easy.

This post may contain affiliate links. Purchasing through them help support this website. Please see the disclaimer here.