Homemade coleslaw is one of those sides that can be far better than the watery tubs found in some supermarket fridges. The vegetables should have bite, the dressing should coat rather than drown them, and the flavour should be sharp enough to balance rich food such as burgers, baked potatoes or barbecue dishes.
The method is easy, but a few decisions matter. Shred cabbage finely, keep the carrot reasonably dry and add dressing gradually. Make only as much as you expect to eat over the next day or two, because cabbage releases moisture as it sits.
Ingredients for four to six side portions
You'll need roughly half a small white cabbage, two medium carrots and half a small red onion. For a creamy dressing, use four tablespoons of mayonnaise, two tablespoons of plain yogurt, one teaspoon of mild mustard and one tablespoon of lemon juice or cider vinegar.
Add a small pinch of salt and freshly ground pepper. A little sugar or honey is optional if you prefer a sweeter deli-style slaw.
This is a flexible home ratio, not a rigid industrial recipe. BBC Good Food's classic coleslaw variations use the same core idea of finely cut vegetables with a creamy, slightly sharp dressing.
Choose a fresh cabbage
A sound cabbage feels firm and heavy, with tightly packed leaves. Remove the damaged outer leaves and rinse the part you're going to prepare.
White cabbage has a mild flavour and stays crunchy. Red cabbage adds colour and a stronger character, although it can tint pale dressing pink when mixed in.
If buying a very large cabbage, keep the unused portion covered and chilled. You don't have to make a huge batch of coleslaw merely to avoid wasting the rest.
Shred cabbage finely and evenly
Cut the cabbage through its core, then remove the hard central core from the piece you're using. Place the flat cut side firmly on the chopping board.
Use a sharp knife to make thin strips. The thinner and more even they are, the easier it is to combine the vegetables without large, hard pieces sticking out.
A mandoline can speed up shredding but its blade is extremely sharp. Use the safety guard and stop before your fingers approach the cutting edge. A knife is often sufficient for one bowl.
Prepare the carrots
Wash or peel the carrots as appropriate, then grate them on the coarse side of a box grater. Coarse shreds stay recognisable and provide a pleasant contrast to cabbage.
Very finely grated carrot can release a surprising amount of liquid and blend into the dressing. If yours is especially juicy, blot gently with clean kitchen paper rather than squeezing out every bit of moisture.
Put the shredded cabbage and carrot into a large bowl with enough room for tossing. A cramped bowl encourages vigorous stirring that bruises the vegetables.
Cut the onion into tiny pieces
Red onion adds useful sharpness, but big chunks can dominate. Peel half a small onion and slice or dice it very finely.
If you find raw onion strong, rinse the chopped pieces briefly in cold water and drain well. This softens some of the bite without removing the onion entirely.
Alternatively, use finely chopped spring onions. They give a milder result and may be easier to distribute evenly through the shredded cabbage.
Make the dressing separately
Whisk the mayonnaise, yogurt, mustard and lemon juice or vinegar together in a small bowl. Add a little salt and pepper, then taste.
The dressing should be pourable but not watery. If it's very thick, a teaspoon of water or extra lemon juice may loosen it. If it's too sharp, a little more mayonnaise or yogurt can balance it.
Making the dressing separately prevents pockets of undiluted mustard or mayonnaise from sticking to individual cabbage leaves.
Add less dressing than you think
Pour about two-thirds of the dressing over the vegetables, then toss carefully with large spoons or clean hands.
Look at the consistency before adding more. The cabbage and carrot should be lightly coated and glossy, not floating in a puddle.
You can always add the final spoonful of dressing just before serving. You cannot easily remove excess dressing once every shred has absorbed it.
Should you salt the cabbage first?
Some recipes salt shredded cabbage, leave it briefly and squeeze out liquid before dressing. This can reduce later watering and produce a slightly softer texture.
For a quick everyday slaw, you can skip that stage if you shred the cabbage shortly before serving. For a bowl that will be transported or held for several hours, pre-salting may be worth trying.
If you salt first, rinse or account for the salt before seasoning the dressing. Otherwise the finished coleslaw can become much saltier than expected.
Chill briefly before serving
Cover the prepared coleslaw and put it into the refrigerator for around 20–30 minutes if time allows. This lets the flavours come together while keeping the vegetables cold.
Taste again before serving. Cabbage can release a little moisture, and the acidity may seem stronger after standing.
If the bowl contains a little liquid, toss gently and serve with a draining spoon. Adding yet more mayonnaise isn't necessarily the answer.
A lighter version with yogurt
Replace some mayonnaise with thick plain yogurt for a tangier, lighter dressing. Greek-style yogurt gives a creamier texture than a very thin pouring yogurt.
You may need a small amount of extra mustard or acidity, depending on the yogurt's flavour. Start gently and adjust after mixing.
Choose unsweetened yogurt. A vanilla-flavoured breakfast yogurt will give the dish an unexpected sweetness that doesn't usually work with cabbage.
A mayonnaise-free coleslaw
A crisp vinegar slaw is another option. Mix a little cider vinegar, mild mustard, olive oil, salt and pepper, then toss through the cabbage and carrot.
This will taste sharper and less rich than the creamy version. It works especially well beside fatty meat or a cheese-filled sandwich.
Taste the dressing before adding it all. A highly acidic dressing can overpower a small bowl, so build the flavour gradually rather than treating measurements as immovable.
Add something extra without losing the crunch
Thin strips of apple provide sweetness; chopped chives add a fresh onion note. A few toasted seeds can be pleasant when added just before serving.
Red cabbage brings colour, while fennel adds an aniseed flavour. These are variations, not essential ingredients.
Avoid adding several wet ingredients at once. A combination of cucumber, tomato and watery yogurt may create more liquid than the cabbage can comfortably hold.
What to serve with coleslaw
Use a small mound beside jacket potatoes, sandwiches, roast chicken, grilled fish or vegetable burgers. Its cool crunch balances hot, rich dishes.
For a packed lunch, place it in a small leakproof container rather than directly against bread. The dressing will soak into sandwiches if left in contact for hours.
At a barbecue, keep the bowl chilled until needed and return leftovers to suitable refrigeration promptly. A creamy, prepared salad should not be left sitting in warm sunshine all afternoon.
Why homemade coleslaw becomes watery
Salt and acidic dressing draw moisture from the shredded vegetables over time. Very fine shredding, watery yogurt and a long wait before serving all make it more noticeable.
Drain wet vegetables thoroughly before mixing and add only enough dressing to coat. Making the salad closer to serving time gives the best crunch.
If you need to prepare it ahead, store the dressing separately and toss together nearer the meal. That single change can produce a noticeably fresher result.
How long will leftovers keep?
Store homemade coleslaw promptly in a clean sealed container in the fridge at the recommended safe temperature. Use it within a short period and follow safe food-handling guidance, especially when mayonnaise or dairy is present.
Discard the salad if it has been held warm for too long, smells wrong or develops slime or other spoilage. A lid cannot make poorly stored food safe.
Use a clean serving spoon every time. Returning a spoon that has been in contact with raw meat to the bowl is a preventable contamination risk.
A good coleslaw is about proportions and timing: fine crunchy vegetables, a dressing mixed separately and just enough of it to coat each shred. Once you've tried that, the supermarket version is much less tempting.