Easy homemade coleslaw recipe mixes crunchy shredded cabbage and carrots with a creamy dressing perfect for a side dish or sandwich topping.
Prep Time30 mins
Total Time30 mins
Course: Side
Cuisine: American
Servings: 6 servings
Calories: 176kcal
Author: Jessica Gavin


  • 4 cups shredded green cabbage (230g, 8 ounces) ¼-inch thick slices
  • 2 cups shredded red cabbage (115g, 4 ounces), ⅛-inch thick slices
  • 1 cup shredded carrots (75g, 2 ½ ounces)
  • ½ cup mayonnaise (120ml)
  • 2 tablespoons sour cream (30ml)
  • 1 tablespoon honey (15ml)
  • 2 teaspoons apple cider vinegar (10ml)
  • 2 teaspoons lemon juice (10ml)
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon celery seed optional


  • In a medium-sized bowl whisk together mayonnaise, sour cream, honey, apple cider vinegar, lemon juice, salt, pepper, and celery seeds if using.
  • In a large bowl combine the green cabbage, red cabbage, and carrots.
  • Right before serving, drizzle half of the coleslaw dressing and toss to combine.
  • Add more dressing as desired or serve the rest on the side.


  • Quicker coleslaw: Use pre-shredded cabbage and carrots, and store-bought mayonnaise.
  • The dressing makes ¾ to 1 cup.
  • Add dressing right before serving because the cabbage starts to release water when combined with salt.


Calories: 176kcal | Carbohydrates: 10g | Protein: 2g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 347mg | Potassium: 220mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3978IU | Vitamin C: 36mg | Calcium: 43mg | Iron: 1mg
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