This homemade coleslaw recipe is so simple and basic, we’re almost ashamed to publish it! But publish it we will.
Coleslaw is a really versatile side dish, especially during the warm summer months. We have it with salad, burgers, baked potatoes and even as a sandwich filler.
The very first time we made this we were shocked at the yield. As you scroll through the post and look at the photos, you’ll see just how much we made. Compare it against the cost of buying the same amount from your local supermarket and I’m sure you’ll see the advantage of making your own coleslaw.
Besides saving you money, it also tastes delicious and goes a long, long way.
Once you’ve made this delicious crunchy coleslaw at home you definitely, yes definitely, won’t want to buy from the shop again.
So here is our simple homemade coleslaw recipe…
Add 4 tablespoons of mayonnaise to a large bowl (we used Hellmann’s).
Next, add two tablespoons of lemon juice.
We used bottled lemon juice for this recipe. You could use fresh lemons if you like, just watch out for falling pips!
Add 1 teaspoon of Dijon mustard. The mustard doesn’t have to be expensive, you can find some really cheap ones in local supermarkets, just have a good look around. This cost 49p from ASDA.
Add a good pinch of salt and pepper to your bowl. Mix well with a spatula to ensure all lumps have gone and you’re left with a nice smooth mixture.
Put your mix to one side and start working on the cabbage, carrots and onion.
As you go through the next steps, alter the amounts you use to suit your taste.
Slice the cabbage into long strips, then gradually keep chopping until it’s cut into bite sized lengths. (There is no rule on how to have your cabbage, but we think this size works best).
Next, peel and grate your fresh carrots. The aroma and colour of the carrots is amazing.
Peel and chop your onion into small pieces. If you love onions put the whole lot in. If you prefer a little less onion then just chop half for the time being – you can always add the remainder later, at the ‘sampling’ stage.
Now to bring everything together!
Put the chopped cabbage into the bowl containing the mayonnaise mixture, and give a good stir for a minute or so. You want to make sure the mayo covers the cabbage.
Add your grated carrots and chopped onion.
Give all the vegetables a good old stir for at least two minutes, ensuring that all the cabbage, carrots and chopped up onion are well and truly coated with the mayo/lemon and mustard mixture.
Now you’re at the ‘sampling’ stage!
Grab a spoonful and have a taste. If it’s not quite to your liking, add a little more of whatever’s missing and taste again.
Once you’ve nailed it, cover the bowl with clingfilm and leave in a refrigerator for at least one hour so all those flavours fuse together to make the perfect homemade coleslaw.
Once you are ready to serve the coleslaw, empty it into a smaller bowl or dish and enjoy!
- 4 tablespoons mayonnaise (use low-fat if you like)
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 (half) fresh white cabbage, shredded and chopped
- 4 medium sized carrots, peeled and grated
- 1 small onion, chopped and diced
- Salt and pepper
- Place the mayonnaise, lemon juice and Dijon mustard all together in a large bowl. Add a pinch of salt and pepper then mix well, ensuring no lumps can been seen.
- Place the shredded cabbage into the same large bowl and mix well for one minute.
- Add the grated carrots and onion to the bowl, again mix well ensuring all the vegetables are coated evenly.
- Tastes the coleslaw. Add extra salt and pepper according to your own taste.
- Cover coleslaw with clingfilm and place in the refrigerator for at least one hour.
- Serve when required.