Go Back
A high-angle shot of a deep green bowl of creamy coleslaw with ivory dressing and cracked pepper. (Homemade Coleslaw Recipe)

Homemade Coleslaw Recipe: The Ultimate Creamy and Crunchy Classic

A professional Homemade Coleslaw Recipe featuring thinly shredded green cabbage, julienned carrots, and a thick, glossy ivory dressing. Perfect balance of tang and crunch for any BBQ or deli-style meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Salad, Side Dish
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 medium head Green Cabbage approx. 2 lbs / 900g, finely shredded
  • 2 large Carrots approx. 8 oz / 225g, julienned
  • 1 tsp Fine Sea Salt For wilting cabbage
  • 1 cup Mayonnaise 240ml, high quality for ivory color
  • 2 tbsp Apple Cider Vinegar 30ml
  • 2 tbsp Granulated Sugar 25g
  • 1/2 tsp Black Pepper Freshly cracked, plus more for garnish

Equipment

  • 1 Chef's Knife Sharp knife for fine shredding
  • 1 Large Mixing Bowl For tossing the vegetables
  • 1 Colander For wilting the cabbage

Method
 

Prepare the Cabbage
  1. Thinly shred the green cabbage into 1/8-inch ribbons. Toss with salt in a colander and let sit for 20 minutes to draw out moisture.
  2. Rinse the cabbage under cold water and pat extremely dry with paper towels to ensure a thick dressing later.
Prepare the Mix
  1. Cut the carrots into thin matchsticks (julienne) to match the texture of the cabbage.
  2. In a separate bowl, whisk mayonnaise, vinegar, and sugar until glossy and ivory-colored.
  3. Toss the dried cabbage and carrots with the dressing. Top with freshly cracked black pepper in a green ceramic bowl.

Notes

Always dry the cabbage thoroughly after salting to prevent a watery slaw.
Freshly cracked pepper provides better visual contrast and flavor than pre-ground pepper.