Homemade Coleslaw
Homemade Coleslaw is a easy American recipe that serves 4. 150 calories per serving. Recipe by ItsMeKellz on YouTube.
Prep: 17 min | Cook: PT0M | Total: 22 min
Cost: $3.58 total, $0.89 per serving
Ingredients
- 1 head Cabbage (green cabbage, finely shredded)
- 1 small Onion (peeled, quartered)
- 2 Carrots (peeled, cut into chunks for processing)
- 1/2 cup Blue Plate Mayonnaise (store‑bought)
- 1 tablespoon Sugar (granulated)
- 2 tablespoons Vinegar (white distilled vinegar)
- to taste Salt
- to taste Black Pepper (freshly ground)
Instructions
Prepare Cabbage
Remove the outer leaves, cut the cabbage into quarters, and feed the pieces into the food processor. Pulse until finely shredded.
Time: PT5M
Process Onion
Peel the small onion, quarter it, and pulse in the food processor until finely chopped.
Time: PT2M
Process Carrots
Peel the carrots, cut into chunks, and pulse in the processor until they reach a similar size to the cabbage shreds.
Time: PT2M
Make the Dressing
In a separate bowl, combine the Blue Plate mayonnaise, sugar, vinegar, salt, and pepper. Whisk until smooth and the sugar is dissolved.
Time: PT3M
Combine Dressing with Vegetables
Add the shredded cabbage, onion, and carrots to the large mixing bowl. Pour the dressing over the vegetables and toss thoroughly, making sure every piece is coated.
Time: PT3M
Taste, Adjust, and Serve
Give the coleslaw a quick taste, add more salt or pepper if desired, then transfer to a serving plate.
Time: PT2M
Nutrition Facts
- Calories
- 150
- Protein
- 1 g
- Carbohydrates
- 12 g
- Fat
- 10 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten‑Free
Allergens: Eggs
Ingredient Substitutions
- Instead of Cabbage: Napa cabbage, Savoy cabbage
- Instead of Onion: shallot, green onion
- Instead of Carrots: parsnip
- Instead of Blue Plate Mayonnaise: any mayonnaise brand
- Instead of Sugar: honey, maple syrup
- Instead of Vinegar: apple cider vinegar, lemon juice
- Instead of Salt: sea salt
- Instead of Black Pepper: white pepper
Equipment Needed
- Food Processor
- Large Mixing Bowl
- Spoon or Spatula
- Measuring Cups
- Measuring Spoons
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Process the vegetables to a fine, uniform shred so the texture is consistent.
- Ensure the dressing fully coats every piece of cabbage, onion, and carrot.
Chef Tips from the Video
- For extra crunch, add a handful of thinly sliced red cabbage.
- A splash of pickle juice adds a subtle brine flavor that mimics restaurant‑style coleslaw.
- Use chilled mayonnaise for a creamier texture.
Troubleshooting
Coleslaw turns watery after sitting.
Drain excess liquid before serving or add a little extra mayonnaise to re‑coat the vegetables.
Dressing is too tangy.
Add a pinch more sugar or a little extra mayonnaise to balance the acidity.
Vegetables are too coarse.
Pulse the processor a few more times or grate the cabbage and carrots by hand for finer shreds.
Storage
Refrigerator: Store in an airtight container for up to 3‑5 days.
Freezer: Not recommended; texture will become soggy.
Room temperature: Do not leave out longer than 2 hours.
Make-Ahead Tips
- Prepare the dressing up to 24 hours in advance and store in the fridge.
- If making ahead, keep the dressing separate and combine just before serving to avoid sogginess.
Frequently Asked Questions
What is the cultural significance and history of coleslaw in American Southern cuisine?
Coleslaw originated from Dutch settlers who called it "koolsla" (cabbage salad). In the American South it became a staple side dish, especially with fried foods, because its crisp, tangy flavor balances rich, fried meals.
What are the traditional regional variations of coleslaw in Southern United States cuisine?
Southern coleslaw often uses a creamy mayonnaise base with sugar and vinegar, while other regions may favor a vinegar‑only dressing, add mustard, or incorporate apples, raisins, or jalapeños for extra flavor.
How is homemade coleslaw traditionally served in Southern gatherings?
It is typically served chilled as a side to fried chicken, fish fry, barbecue, or at potlucks, placed in a large serving bowl or platter for easy self‑service.
What occasions or celebrations is coleslaw traditionally associated with in American culture?
Coleslaw appears at picnics, barbecues, Fourth of July cookouts, fish fries, and holiday meals like Thanksgiving and Christmas where fried or roasted meats are served.
What other Southern dishes pair well with this coleslaw from ItsMeKellz?
It pairs perfectly with fried fish, chicken tenders, pulled pork, baked beans, and cornbread, creating a balanced plate of protein, carbs, and fresh vegetables.
What makes this coleslaw recipe special or unique in American side‑dish cuisine?
ItsMeKellz’s version emphasizes a quick processor method for uniform texture and uses Blue Plate mayonnaise, giving a rich, authentic flavor that rivals fast‑food versions while remaining homemade.
What are the most common mistakes to avoid when making coleslaw from ItsMeKellz?
Avoid over‑processing the cabbage (it becomes mushy), under‑seasoning the dressing, and mixing the dressing too early, which can make the slaw soggy.
Why does this coleslaw recipe use a food processor instead of hand‑grating?
The processor creates consistently fine shreds quickly, ensuring the dressing coats every piece evenly and saving time compared to manual grating.
Can I make this coleslaw ahead of time and how should I store it?
Yes, you can prepare the dressing up to a day ahead and keep the shredded vegetables separate. Combine them just before serving and store the finished coleslaw in an airtight container in the refrigerator for up to 3‑5 days.
What does the YouTube channel ItsMeKellz specialize in?
The YouTube channel ItsMeKellz focuses on casual, home‑cooked comfort food tutorials, often featuring quick, approachable recipes for everyday meals and side dishes.
How does the YouTube channel ItsMeKellz's approach to Southern cooking differ from other cooking channels?
ItsMeKellz emphasizes simplicity and speed, using everyday kitchen tools like a food processor and pantry staples, while still delivering authentic flavor, unlike some channels that rely on elaborate techniques or specialty ingredients.
Last updated: August 21, 2026
