Homemade Coleslaw Recipe

Creamy Coleslaw Recipe

Making your own coleslaw is really easy and a far cry from the stuff sold in plastic tubs found in supermarkets. 

This is the best homemade coleslaw recipe!

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*Post was originally written in 2011 - Updated February 2022*

You can make the recipe to suit your tastes, if you love onions, add more if you don't like onions leave them out. 

However, if you like your slaw, you can alter the ingredient amounts to suit.

Coleslaw ingredients

This will make enough for 4 but you can use adjustable servings on the recipe card to serve more or fewer people.

70g white cabbage - shredded

70g red cabbage - shredded

25g red onion - very thinly sliced

40g carrot - grated

1 tablespoon 'Total' Greek natural yoghurt 

2 tablespoons Hellmann's mayonnaise

a pinch of salt - to taste

Mayonnaise

I always use Hellmann's but you can use your favourite brand. 

Yoghurt

I say 'Total' by Fage Greek yoghurt 5% is the way to go!

This is a deliciously creamy coleslaw, but, you might be looking for a Healthy Coleslaw Recipe without mayo.

What to Serve with Coleslaw

• Burgers

• Tacos

• Chicken sandwich

• Pulled chicken

• Pulled pork

• Corned beef sandwich

• Hot dogs

• On a simple salad

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

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side

English

Yield: 4

Author: Jan Bennett

Homemade Coleslaw Recipe

Deliciously creamy homemade coleslaw recipe.Putting the white cabbage in boiling water, then cooling in cold water and draining makes for different textures in the coleslaw.

Prep time: 5 MinInactive time: 5 MinTotal time: 10 Min

Ingredients

• 70g white cabbage - shredded
• 70g red cabbage - shredded
• 25g red onion - very thinly sliced
• 70g carrot - grated
• 1 tablespoon 'Total' Greek natural yoghurt
• 2 tablespoons Hellmann's mayonnaise
• a pinch of salt - to taste

Instructions

1. Put the shredded white cabbage only into a bowl and pour over boiling water and leave it to stand for 5 minutes.
2. Drain and run cold water over it until it's completely cold.
3. Tip it onto kitchen paper and pat dry.
4. If you're not serving the coleslaw straight away, don't add the yoghurt or the mayo until just before serving, instead cover with clingfilm and store in the fridge.
5. When you are ready to serve, add the yoghurt and mayo with the rest of the ingredients and give it a good mix.
6. Have a taste and add salt if you think it needs it.

Did you make this recipe?

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