Easy Homemade Coleslaw
Easy Homemade Coleslaw is a easy American recipe that serves 6. 150 calories per serving. Recipe by ItsMeKellz on YouTube.
Prep: 16 min | Cook: PT0M | Total: 26 min
Cost: $4.63 total, $0.77 per serving
Ingredients
- 1 head Cabbage (core removed, shredded very thin)
- 1 small Red Onion (peeled and finely chopped)
- 2 medium Carrots (peeled and shredded)
- 1 cup Mayonnaise (full‑fat, room temperature (Blue Plate brand preferred))
- 2 tablespoons Apple Cider Vinegar (unfiltered)
- 1 tablespoon Granulated Sugar (adjust to taste)
- 0.5 teaspoon Salt (to taste)
- 0.25 teaspoon Black Pepper (freshly ground)
Instructions
Shred the Cabbage
Remove the core from the cabbage head and shred the leaves very thin using a box grater or food processor.
Time: PT5M
Chop the Red Onion
Peel the red onion and finely chop it.
Time: PT2M
Shred the Carrots
Peel the carrots and shred them using the same grater or a micro‑plane.
Time: PT2M
Combine Vegetables
Place the shredded cabbage, chopped onion, and shredded carrots together in the large mixing bowl.
Time: PT1M
Make the Dressing
In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
Time: PT3M
Toss the Slaw with Dressing
Pour the dressing over the vegetable mixture and toss with a spatula until every piece is evenly coated.
Time: PT2M
Chill
Cover the bowl with a lid or plastic wrap and refrigerate for at least 1 hour (or up to several hours) to let the flavors meld.
Time: PT0M
Final Toss and Serve
Give the coleslaw a quick toss before serving, taste and add extra salt or sugar if needed.
Time: PT1M
Nutrition Facts
- Calories
- 150
- Protein
- 1g
- Carbohydrates
- 12g
- Fat
- 10g
- Fiber
- 2g
Dietary info: Vegetarian, Gluten‑free, Contains eggs
Allergens: Eggs (mayonnaise)
Ingredient Substitutions
- Instead of Cabbage: Savoy cabbage, Napa cabbage
- Instead of Red Onion: White onion, Yellow onion
- Instead of Carrots: Pre‑shredded carrots
- Instead of Mayonnaise: Store brand mayo, Greek yogurt (for lighter version)
- Instead of Apple Cider Vinegar: White vinegar, Lemon juice
- Instead of Granulated Sugar: Honey, Maple syrup
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Large Mixing Bowl
- Chef's Knife
- Cutting Board
- Box Grater or Food Processor with Shredding Blade
- Measuring Spoons
- Measuring Cup
- Spatula or Large Spoon
- Lid or Plastic Wrap (optional)
Critical Steps — Do Not Skip
- Shredding the cabbage very thin
- Preparing the mayonnaise‑vinegar dressing
- Ensuring the dressing is fully incorporated into the vegetables
- Refrigerating the slaw to allow flavors to meld
Chef Tips from the Video
- Add a pinch of celery seed for an authentic Southern flavor.
- Use chilled mayo for a smoother, less oily dressing.
- If you prefer a softer texture, gently massage the shredded cabbage with a pinch of salt for 2–3 minutes before adding the dressing.
- Taste the dressing before mixing; adjust sugar or vinegar to balance sweet‑sour to your preference.
Troubleshooting
Coleslaw becomes watery after chilling.
Drain any excess liquid from the bowl and add a little more mayonnaise to re‑coat the vegetables.
Dressing is too thick.
Thin it with a splash of milk, extra apple cider vinegar, or a little water until desired consistency.
Cabbage is not crisp.
Use the freshest cabbage possible, keep it refrigerated until shredding, and consider soaking shredded cabbage in ice water for 5 minutes, then drain well.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; texture becomes soggy.
Room temperature: Do not leave out longer than 2 hours for safety.
Make-Ahead Tips
- Prepare the dressing a day ahead and store it in the fridge.
- Shred the cabbage and carrots up to 2 days in advance; keep them in separate containers and drain excess moisture before mixing.
- Refrigerate the mixed slaw for at least an hour before serving for best flavor.
Frequently Asked Questions
What is the cultural significance and history of coleslaw in Southern American cuisine?
Coleslaw originated from European cabbage salads and became a staple in the Southern United States, especially as a cool, crunchy side for fried foods like fish and hush puppies. It reflects the region’s love for simple, tangy accompaniments that balance rich, fried dishes.
What are the traditional regional variations of coleslaw in Southern cuisine?
In the South, coleslaw often uses a mayonnaise‑based dressing with apple cider vinegar, while other regions may favor a mustard‑based or vinegar‑only “slaw”. Some Southern versions add celery seed, a touch of sugar, or even a splash of hot sauce for extra kick.
How is coleslaw traditionally served in Southern meals?
Coleslaw is typically served chilled as a side dish alongside fried fish, shrimp, barbecue, or hot dogs. It is placed on the plate or in a separate bowl, allowing diners to scoop a generous helping with each bite of the main protein.
What occasions or celebrations is coleslaw traditionally associated with in Southern culture?
Coleslaw appears at family barbecues, picnics, fish fries, and holiday gatherings such as Thanksgiving or Fourth of July cookouts. Its refreshing crunch makes it a popular complement to heavy, fried, or grilled fare.
What makes this coleslaw recipe special or unique in Southern cuisine?
This recipe uses a thinly shredded cabbage texture that mimics the traditional “Mama’s” style described by the creator, and it incorporates Blue Plate mayonnaise for a rich, authentic flavor profile that many Southern cooks swear by.
What are the most common mistakes to avoid when making this coleslaw?
Common errors include over‑shredding the cabbage so it releases too much water, using cold mayo that clumps, and not allowing enough chilling time for the flavors to meld. Follow the shredding technique and chill for at least an hour for best results.
Why does this coleslaw recipe use mayonnaise instead of a vinegar‑only dressing?
Mayonnaise provides a creamy body that balances the acidity of the apple cider vinegar and the sweetness of the sugar, creating the classic Southern texture and flavor that a simple vinaigrette cannot achieve.
Can I make this coleslaw ahead of time and how should I store it?
Yes, you can prepare the dressing and shredded vegetables up to two days in advance. Store the dressing in a sealed container in the refrigerator, keep the shredded veggies dry in separate containers, and combine them just before serving. Keep the finished slaw refrigerated and consume within three days.
What texture and appearance should I look for when making this coleslaw?
The cabbage should be thinly shredded and still crisp, the carrots bright orange, and the onion finely diced. The dressing should coat every piece smoothly without pooling, giving the slaw a glossy, pale‑cream color.
How do I know when this coleslaw is done cooking?
Coleslaw does not require cooking; it is done when the vegetables are fully coated with the dressing and have chilled for at least one hour, allowing the flavors to meld and the cabbage to soften slightly.
What does the YouTube channel ItsMeKellz specialize in?
The YouTube channel ItsMeKellz focuses on simple, home‑cooked Southern comfort foods, offering quick tutorials for classic dishes like fried fish, hush puppies, and easy side salads such as this coleslaw.
How does the YouTube channel ItsMeKellz's approach to Southern cooking differ from other cooking channels?
ItsMeKellz emphasizes straightforward, no‑fuss techniques using everyday pantry staples, often sharing personal family tips (like the thin‑shredded cabbage style) that give a home‑grown feel compared to more elaborate or gourmet Southern cooking channels.
Last updated: August 21, 2026
