Homemade Coleslaw Recipe That’s Very Easy to Make

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My homemade coleslaw recipe is one that I look forward to each spring.  We often enjoy it for our Easter dinner as a side dish and then again in the summer when it’s time for cookouts and barbecues. While some people choose to buy coleslaw already prepared, my homemade coleslaw recipe tastes far better than anything I’ve purchased from the grocery store. Thankfully, my homemade coleslaw recipe is also very easy to make.  This post contains affiliate links, and I will receive compensation if you make a purchase after clicking on my links.

Homemade Coleslaw Recipe That's Very Easy to Make

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Homemade Coleslaw Recipe

A traditional coleslaw recipe is a salad made with fresh cabbage and carrots. But, I have seen people add in everything from shredded apples to shredded zucchini. Experiment with it until you find a recipe that your family loves. We use the traditional cabbage and carrots in ours because it’s inexpensive and everyone loves it. This is a simple coleslaw recipe everyone will enjoy.

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While cabbage is typically thought of as a summer dish, it’s great for fall and winter too. Cabbage and carrots both store quite well in a cold area so they’ll be available long after your summer produce is gone.

Homemade Coleslaw Recipe That's Very Easy to Make

Homemade Coleslaw Recipe
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  • 6 cups of shredded cabbage
  • 1 cup of shredded carrots
  • 1 cup real mayonnaise (not salad dressing)
  • 3 tablespoons lime juice
  • 2 tbsp sugar
  • 1 tsp salt


  1. Shred the cabbage and the carrots in your food processor.
  2. In a large bowl, mix the cabbage and carrots well.
  3. In a smaller bowl, mix the mayonnaise, lime juice, sugar and salt.
  4. Combine the two and mix well.
  5. Cover and store in the refrigerator overnight to let the flavors merge.

I generally make my own mayonnaise but when pressed for time, I will use mayonnaise from the store.  Making your own mayonnaise is very simple.  I show you to to make your own mayonnaise in this video if you’d like to try it yourself.

Don’t laugh.  It’s an old video and one of my first but it still explains the process very well. Note that homemade mayonnaise does not have preservatives and cannot be stored for an extended period of time in the refrigerator.  I use mine within about 48 hours of making it.  That means that whatever recipe you use it in should be eaten within about 48 hours as well. I make this the day before Easter or the day before our picnic.  Since everyone loves it, there are almost never any leftovers to have to deal with. If there are, just make certain to use them up the following day.

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  1. Vicki Sinclair says
    Hello Ellen. I like this recipe for coleslaw. Its kind of like mine...same idea anyways. I figured I would share with you what I do with my left-over coleslaw. I put the link in the "website" area if you are interested. I make a lot of re-creations with left-overs and for coleslaw...its spring rolls! We all love them, and now that I see this recipe, I will have to use lime next time! Thanks!
  2. Tiffany Cruz says
    I want to try this out. Both of my kids love cole slaw so I want to make it at home. Maybe I'll try this recipe tomorrow for Easter, thanks.
  3. I love homemade coleslaw! I've never tried making my own mayo though, but it's on my list of things I'd like to make!
  4. I wish I got that many eggs...no chickens here! Of course, only half the people in my house actually like mayo. I love it, though!
  5. I'll have to try this one out =) I'm always looking for coleslaw recipes to try at home.
  6. Cindys Recipes and Writings says
    Never used lime, got to tried this for cole slaw!
  7. I love how this doesn't require very many ingredients!
  8. I was just telling the kids the other day that mayonnaise was made from eggs. I may have to make it myself. That's a perfect amount.I know you said egg yolk only. Does egg substitute work? I try to use lower calorie/fat things when possible.I love the cole slaw recipe. That reminds me of my Mom's except for the lime. I cannot stand cole slaw with vinegar base..mayo is my only way!
    • Ellen Christian says
      I've honestly never tried with egg substitute so I am not sure if it works or not. If you try it, let me know!
  9. The coleslaw is great... Could you tell me how much olive oil you use for your homemade mayo? And does it matter if it is EVOO? thanks
    • Ellen Christian says
      Thanks, Charlie. The recipe should be included in the video along with how much I use. I usually use EVOO but you could certainly just use regular olive oil if you prefer.
      • Thanks Ellen... I am not sure if I am not hearing it right or not, but I do not get the measurement for the EVOO... The other ingredients I hear... thanks..
        • Ellen Christian says
          Hi Charlie - Sorry about that. It will be between 1/2 cup and 1 cup of extra virgin olive oil depending on how quickly it sets up. Just add it slowly and when it looks like mayo, you have the right amount. Enjoy!
  10. Brandie (@ Home Cooking Memories) says
    Looks fantastic, Ellen! I think you make yours pretty much like I make mine, but I've never added lime juice. Definitely going to try that next time. I wanted to also thank you for linking up to the Weekend Kitchen Link Party and congratulate you on being one of our featured recipes this week! Can't wait to see what you link up this weekend!
  11. Jess @HungryHarps says
    This looks great! I love cole slaw but my hubby has to have it just right - I can't wait to try this recipe, it sounds perfect. :)
  12. Sheila K. says
    Thanks for the recipe—I'm going to try it for our next barbecue!
  13. This sounds really good and easy to make. I've never made my own coleslaw so I may have to try this out this summer. 
  14. Sounds so good.  I like the idea of lime juice in the dressing...have to try it soon!  Thanks  for the recipe.   Do you ever add celery seed?
  15. Robin Wilson says
    I love cole slaw, but boy can it differ from one place to another.  I prefer to make my own, but not very well.  I really like the addition of lime juice and homemade mayonnaise!  Yummy!
  16. How much olive oil did you use for the mayo? Also, I grew up being told not to eat raw egg so am afraid to eat raw egg. 
    • Ellen Christian says
      It's not really a set amount for the olive oil. You add it until it looks like mayonnaise. It's generally about 1/2 cup to 1 cup of olive oil. We use eggs from our chickens which are fresh and completely safe. The danger in eating raw eggs is when they are not handled properly. If you are buying eggs from the grocery store, look for ones that say pasteurized to be safe.
  17. What Immersion Hand Blender do you use? I need to buy one. 
  18. Sara Zielinski says
    Always looking for a recipe for homemade coleslaw thanks


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