The crunchy Homemade Coleslaw with a vinaigrette dressing is one of my absolute favourite side dishes. It’s great with pizza and would be a fantastic addition to any summer BBQ.
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This is one of my husband’s recipes. It’s my favourite coleslaw recipe in the world.
While I love a creamy mayo coleslaw, this crunchy, slightly tangy coleslaw is absolutely brilliant. I could sit and eat it straight out of the tub.
It’s up there with Kani Salad as a big fave!
How Do You Make Coleslaw from Scratch?
Making coleslaw from scratch is super simple.
I like to keep my veg fairly chunky so that you get a good crunch. Then, it’s just a case of tossing it all together and stirring through the dressing so that it is well coated for a gorgeous tangy flavour.
Ingredients for Homemade Coleslaw
You can be fairly flexible with your Homemade Coleslaw Mix.
I like to use white cabbage, red onion, red pepper, and carrots for a nice colourful slaw. But, you could use different colours, and even try different vegetables. Anything that you like, that is crunchy and that can be eaten raw, could make a great addition.
Then, when it comes to Homemade Coleslaw Dressing it’s a basic vinaigrette. I use quite a bit of olive oil to balance the flavours, but with mustard, white wine vinegar, sugar, mixed herbs, and salt and pepper, it’s still a fairly tangy flavour.
I think the best thing to do is to dip your finger in and taste before pouring it on to the vegetables and add more if you think it needs it.
Equipment for Homemade Coleslaw
I chop my vegetables by hand, so they are nice and chunky. You could use a food processor if you prefer it finer.
Then I just whisk (affiliate link) the dressing together in a small jug.
What to Serve with Coleslaw
Homemade Coleslaw is the perfect side for pretty much anything.
Crunchy coleslaw is the perfect side for my pulled pork flatbreads or any other pizza. Homemade coleslaw is amazing with BBQ food. The refreshing, juicy flavours are perfect with heavy meals.
This Homemade Coleslaw Recipe is fantastic with sandwiches, or even piled onto a pasta salad. Honestly, I’d happily eat it with pretty much anything.
Is Coleslaw without Mayonnaise Healthy?
A Vinaigrette Coleslaw might not have tons of fatty mayo, but it does have a good serving of olive oil, so it’s not exactly fat-free or super healthy.
However, it is Healthy Homemade Coleslaw in the sense that it’s filled with crunchy vegetables. It’s certainly healthier than big fatty sides like fried chips. But, like all things, crunchy homemade coleslaw should be enjoyed in moderation.
How to Keep Homemade Coleslaw Fresh
When we make this homemade coleslaw, it doesn’t last long. I’ve said 6 servings, but I could probably eat all of it in one sitting!
However, kept in a sealed tub in the fridge, it could easily last for up to five days before the vegetables started to soften.
The coleslaw dressing will sink to the bottom, so just give it a quick stir before serving if it’s been sat in the fridge for a while.
Can You Freeze Homemade Coleslaw?
You can freeze this vinaigrette slaw. Actually, I find that coleslaw made with a vinaigrette dressing freezes better than a mayo-based slaw, which can separate.
Put it in a sealed, airtight box or bag, and freeze for up to two months. Thaw in the fridge when you are ready for it and give it a good stir before eating.
Homemade Coleslaw
Ingredients
- 1/2 Large White Cabbage (Finely sliced)
- 3 Carrots (Grated)
- 1 Red Onion (Finely Sliced)
- 1 Red Pepper (Deseeded and Finely Sliced)
- 1 teaspoon Dijon Mustard
- 50 ml White Wine Vinegar
- 100 ml Olive Oil
- 1 teaspoon White Sugar
- 1 teaspoon Mixed Herbs
- Pinch Salt and pepper
Instructions
- Toss the cabbage, carrots, onion, and pepper together in a large bowl.
- Mix the Dijon mustard, white wine vinegar, oil, sugar, salt and pepper, and herbs in a jug or small bowl.
- Pour over the veg and toss well, until thoroughly coated.
Notes
- Coleslaw will stay fresh in a sealed tub for up to 5 days, just toss to recoat in vinaigrette before serving.
Nutrition
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
