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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, this coleslaw recipe is also very easy to make.
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 traditional cabbage and carrots in ours because it’s inexpensive and everyone loves it. And, we have added in shredded broccoli and purple cabbage when we have it as well. This is a simple coleslaw recipe everyone will enjoy.
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.
This healthy homemade coleslaw recipe uses Greek yogurt and sour cream rather than traditional mayonnaise or coleslaw dressing. That means it’s lower in fat content. Now, you can certainly still use mayonnaise if you want to. 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 make your own mayonnaise in this video if you’d like to try it yourself.
Can you freeze coleslaw?
As I mentioned above, you cannot freeze coleslaw. However, you can freeze the shredded cabbage and carrots before you add the mayonnaise to the recipe. So, if you have a lot of cabbage to use up, simply shred it and put it in freezer bags. When you want coleslaw, it will be ready. Or, you can use the bagged version to save time. Just remember that coleslaw will always taste best when it is made right before it is served.
How do you shred cabbage for coleslaw?
You have a few different options when it comes to the cabbage. You can buy it already shredded at the grocery store which is the easiest option. Or, you can use your food processor to shred it. Or, you can use a large knife and chop it into tiny pieces. When I make this homemade coleslaw recipe and I’m pressed for time, I buy it pre-shredded. You can choose whichever option is easiest for you.
How long is homemade coleslaw good for?
Because you cannot freeze coleslaw, I usually only make enough of this homemade coleslaw recipe for one or two days. If you store the coleslaw properly, it will stay good in the refrigerator for three to five days using this Greek yogurt and sour cream mixture. Or, it should stay good for the same amount of time using store-bought mayonnaise.
Keep in mind that homemade mayonnaise has no preservatives. So, if you are going to make your own mayonnaise, you should use the coleslaw up within two days to prevent the growth of bacteria. That’s why when we use homemade mayonnaise, we make a smaller batch of this homemade coleslaw recipe. If you’re worried about using it up in time, use the Greek yogurt and sour cream method described below.
If you want a few different coleslaw recipes, you might want to try this Southern Coleslaw Recipe from Dinner then Dessert. You can get the full recipe here. Or, try the Spicy Citrus Cilantro Recipe from Paleoish Krista. Find it right here. This Mexican Coleslaw from Spicy Southern Kitchen sounds delicious too. Check it out here.
If you enjoy vegetable salads, you might want to try my Healthy Broccoli Salad with Bacon, my Cucumber Salad with Dill, or this delicious Mediterranean Tuna Antipasto Salad. Salads make a wonderful side dish during the summer or any time you’ll be entertaining because you can make them ahead of time.
- 1 cup plain greek yogurt
- 1/4 cup sour cream
- 2 Tablespoons apple cider vinegar
- 1 teaspoon lemon juice, optional
- Salt and pepper, to taste
- 1/2 bag premixed coleslaw - or 2 cups shredded cabbage, 1 shredded carrot, 1/2 head chopped broccoli
- In a large bowl, combine the greek yogurt, sour cream, apple cider vinegar, lemon juice, salt and pepper. Taste and adjust to preferences.
- Add the shredded vegetables or coleslaw mix and stir to combine thoroughly.
- The flavor will get even better overnight, but you can serve immediately if desired.
Make the night before for the best taste.
Amount Per Serving: Calories: 73Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 98mgCarbohydrates: 7gFiber: 2gSugar: 4gProtein: 5g
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.