This easy coleslaw is creamy, crunchy, and full of flavor. It’s made with cabbage, carrots, and a simple homemade dressing. Perfect for BBQs, sandwiches, or as a fresh side dish. You can make it ahead, and it gets even better after chilling in the fridge.

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Ingredients Needed:

1 medium cabbage, about 2 pounds, outer leaves removed
3 medium carrots, peeled and shredded
1/2 cup loosely packed fresh parsley leaves, coarsely chopped
1 cup (225g) mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard or coarse ground mustard
1 teaspoon celery seeds
1/4 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
1 to 2 teaspoons sugar or honey, optional, add for a sweeter coleslaw

How To Make Coleslaw Recipe?

Shred the cabbage: Cut the cabbage into quarters and remove the core. Slice each quarter thinly to make fine shreds, then place them in a large mixing bowl.
Add the carrots and parsley: toss in the shredded carrots and chopped parsley. Mix everything until evenly combined.
Make the dressing: In a separate bowl, stir together the mayonnaise, apple cider vinegar, mustard, celery seeds, salt, and black pepper. Taste it and add sugar or honey if you want it sweeter.
Combine the salad and dressing: pour about two-thirds of the dressing over the cabbage mixture. Use clean hands or a large spoon to mix well until coated. Add more dressing if needed.
Let it chill (optional): you can serve it right away, but it tastes better if chilled in the fridge for at least 1 hour to soften and absorb the flavors.

Recipe Tips:

Slice the cabbage very thin: thick cabbage pieces don’t soak up the dressing well. Use a sharp knife or mandoline to get it nice and thin so it’s soft and easy to chew.
Dry the cabbage if it’s wet: if your cabbage is watery after washing, pat it dry with paper towels. Too much water will make the dressing runny and the flavor weak.
Taste the dressing before mixing: always taste the dressing first. If it’s too tangy, add a little honey or sugar. If it’s too thick, a splash of vinegar or lemon juice helps.
Let it chill for at least 1 hour: resting time lets the cabbage soften and the flavors blend together. The longer it sits (up to a day), the better it tastes.
Add the dressing a little at a time: don’t dump all the dressing in right away. Mix a bit first, then add more as needed so the coleslaw doesn’t get soggy.

How To Store Leftovers?

Let the leftover coleslaw sit until it cools to room temperature. Once cooled, place it in an airtight container and keep it in the fridge. It stays fresh for up to 2 days, but the texture may get softer the longer it sits.

Nutrition Facts:

Calories: 183 kcal
Total Fat: 17 g
Saturated Fat: 3 g
Cholesterol: 9 mg
Sodium: 180 mg
Potassium: 270 mg
Total Carbohydrate: 7 g
Dietary Fiber: 3 g
Sugars: 4 g
Protein: 2 g

Try More Hairy Bikers Recipes:

Hairy Bikers Spaghetti Bolognese Recipe
Hairy Bikers Pulled Pork Recipe

Hairy Bikers Coleslaw Recipe

Course: Side DishCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

Calories

183

kcal

Ingredients

1 medium cabbage, about 2 pounds, outer leaves removed
3 medium carrots, peeled and shredded
1/2 cup loosely packed fresh parsley leaves, coarsely chopped
1 cup (225g) mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard or coarse ground mustard
1 teaspoon celery seeds
1/4 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
1 to 2 teaspoons sugar or honey, optional, add for a sweeter coleslaw

Directions

Shred the cabbage: Cut the cabbage into quarters and remove the core. Slice each quarter thinly to make fine shreds, then place them in a large mixing bowl.
Add the carrots and parsley: toss in the shredded carrots and chopped parsley. Mix everything until evenly combined.
Make the dressing: In a separate bowl, stir together the mayonnaise, apple cider vinegar, mustard, celery seeds, salt, and black pepper. Taste it and add sugar or honey if you want it sweeter.
Combine the salad and dressing: pour about two-thirds of the dressing over the cabbage mixture. Use clean hands or a large spoon to mix well until coated. Add more dressing if needed.
Let it chill (optional): you can serve it right away, but it tastes better if chilled in the fridge for at least 1 hour to soften and absorb the flavors.

Notes

Slice the cabbage very thin: thick cabbage pieces don’t soak up the dressing well. Use a sharp knife or mandoline to get it nice and thin so it’s soft and easy to chew.
Dry the cabbage if it’s wet: if your cabbage is watery after washing, pat it dry with paper towels. Too much water will make the dressing runny and the flavor weak.
Taste the dressing before mixing: always taste the dressing first. If it’s too tangy, add a little honey or sugar. If it’s too thick, a splash of vinegar or lemon juice helps.
Let it chill for at least 1 hour: resting time lets the cabbage soften and the flavors blend together. The longer it sits (up to a day), the better it tastes.
Add the dressing a little at a time: don’t dump all the dressing in right away. Mix a bit first, then add more as needed so the coleslaw doesn’t get soggy.