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Classic Coleslaw Recipe with Homemade Dressing

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This Classic Coleslaw Recipe is completely homemade and so easy to throw together! Shredded green cabbage and carrots are tossed with a simple homemade creamy coleslaw dressing.
Course Side Dishes
Cuisine American
Keyword 4th of July, barbecue, cabbage, carrot, celery seed, coleslaw, homemade coleslaw dressing, picnic
Prep Time 25 mins
Total Time 25 mins
Servings 12 servings
Calories 134
Author Laurie McNamara


  • 1 large head cabbage cut into eighths and thinly sliced
  • 2 small carrots grated (about 1 cup)
  • 3/4 cup mayonnaise homemade or store-bought
  • tablespoons honey
  • 2 tablespoons 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


  • 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.


Serving: 1g | Calories: 134kcal | Carbohydrates: 9g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 162mg | Potassium: 213mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1504IU | Vitamin C: 40mg | Calcium: 48mg | Iron: 1mg