Classic Coleslaw Recipe with Homemade Dressing

This classic coleslaw recipe is completely homemade is so easy to throw together. Shredded green cabbage and carrots are tossed with a homemade creamy coleslaw dressing. No need to buy pre-shredded veggies or a premade salad dressing when a coleslaw recipe is as easy as this!

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I’ve posted a few slaws on this blog over the years, but this is the debut of my classic coleslaw recipe! I tried blogging it a couple years back, but the photos were just meh and I couldn’t bring myself to share an ugly coleslaw. So I was brushing up on my sides to serve on the Fourth of July, I remembered that this recipe existed and thought to myself– now is the time!

I’ve always been a slaw fanatic. It probably started with my love for KFC coleslaw. What is it about that stuff that makes it so good?? I have no preference on how prefer my slaw. It can be as the side to fried chicken, stuffed in tacos or piled high on pulled pork– it doesn’t matter to me because it’s one of my favorite things. So far I have shared this Cilantro Coleslaw, Mexican Coleslaw with Cumin Lime Dressing, Asian Cabbage Slaw with Basil Ginger Dressing, an Apple Cabbage Coleslaw with Creamy Poppyseed Dressing, and this Fennel and Cabbage version (with bacon!).  Can you feel the love??

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This is the slaw you want at your picnic or barbecue! It’s cream, crunchy and deliciously homemade!

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Gather all of your ingredients and start with the coleslaw dressing first. You’ll need 3/4 cup of mayonnaise (homemade or store-bought), 1/2 a lemon, 1-1/2 tablespoons honey, white distilled vinegar, celery seed, dry ground mustard, salt and pepper.

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In a glass jar or container that has a tight fitting lid, measure and add in the mayo, 1/4 to 1/2 teaspoon of kosher salt (to taste) and then a half teaspoon of each; celery seed, dry mustard and pepper.

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Next, add in the juice of half a lemon, 1-1/2 tablespoons honey and 1 tablespoon white vinegar. Then secure the lid and shake it really good and until the honey is incorporated through out. You may need to use a rubber spatula to get the inside edges of the jar.

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Chill the dressing until ready to use.

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In a large bowl add the shredded cabbage and carrots. For the cabbage I quartered the cabbage into 4 large pieces and then cut each piece in half again (lengthwise) to get a total of 8 pieces (essentially eighths) and then used my knife to shred the cabbage. For the carrots, I just peeled them and grated them on my box grater.

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Combine the cabbage and carrots and then pour in the desired amount of dressing.

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Toss again until the cabbage and carrots are coated generously with the coleslaw dressing.

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Serve immediately! Crisp, sweet and a little tangy– this classic coleslaw recipe is my favorite for picnics and barbecues because not only is it delicious, but it can serve a crowd easily.

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Enjoy! And if you give this recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

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My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

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Classic Coleslaw Recipe with Homemade Dressing

This classic coleslaw recipe is completely homemade. Shredded green cabbage and carrots are tossed with a homemade creamy coleslaw dressing. No need to buy pre-shredded veggies or a premade salad dressing when a coleslaw recipe is as easy as this!

Yield: 8 to 10 servings

Prep Time: about 25 minutes

Cook Time: 0 minutes

Total Time: about 25 minutes

Ingredients:

1 large head of cabbage

1 to 2 carrots, grated (about 1 cup)

3/4 cup mayonnaise (homemade or store-bought)

1-1/2 tablespoons honey

juice from 1/2 a lemon (about 2 tablespoons)

1 tablespoon white distilled vinegar

1/2 teaspoon celery seed

1/2 teaspoon (dry) ground mustard

1/4 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

Directions:

Cut the cabbage into eighths so you have small wedges. Use your knife to "spread" or slice the cabbage into thin strips and add it into a large bowl.

In a glass jar or container with a tight fitting lid, combine the mayo, honey, lemon juice, vinegar, celery seed, ground mustard, salt and pepper. Shake well, making sure the honey gets incorporated into the dressing, and refrigerate until ready to serve.

Toss the shredded cabbage and carrot together. Pour in desired amount of dressing, toss and serve immediately!

**Tips for making in advance: I like to make everything ahead and refrigerate separately. Then simply toss together right before I set it out to serve. 

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