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RECIPESide Dish Recipes

Classic Coleslaw with Homemade Dressing

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Coleslaw, with its crisp and refreshing crunch, is a beloved side dish that has been gracing dinner tables for generations. Its origins can be traced back to the ancient Romans, who made a simple cabbage salad with vinegar-based dressings. However, the coleslaw we know today has undergone numerous transformations, particularly in the United States, where it has become a staple at picnics, barbecues, and family gatherings.

Historical Context: Coleslaw, often referred to as “slaw,” has a rich history in the United States. It gained popularity in the 18th century when Dutch immigrants brought cabbage to New York. Originally, it was known as “koolsla,” which means “cabbage salad” in Dutch. Over time, Americans adapted the recipe, adding their own twists and variations. Today, coleslaw is enjoyed in countless forms, from creamy to tangy, and is cherished for its versatility.


1. Prepare the Vegetables

  • Start by removing the outer leaves of the cabbage and cutting it in half. Remove the core and thinly slice the cabbage into long, fine shreds.
  • Peel the carrots and grate them using a box grater or a food processor with a grating attachment. You can also julienne them if you prefer longer carrot strips.

2. Make the Dressing

  • In a separate bowl, combine the mayonnaise, white vinegar, Dijon mustard, honey, and celery seed. Whisk the ingredients together until the dressing is smooth and well-blended.
  • Season the dressing with salt and freshly ground black pepper to taste. Adjust the sweetness or tanginess by adding more honey or vinegar if desired.

3. Combine and Toss

  • Place the shredded cabbage and grated carrots in a large mixing bowl. Pour the homemade dressing over the vegetables.
  • Using two large spoons or salad tongs, toss the cabbage and carrots until they are evenly coated with the dressing. Make sure every strand gets its fair share of flavor.

4. Chill and Marinate

  • Cover the coleslaw with plastic wrap, ensuring it’s airtight. Refrigerate for at least 2 hours, or ideally overnight. This resting period allows the flavors to meld and the cabbage to slightly soften while retaining its crispness.

5. Serve and Enjoy

  • Before serving, give the coleslaw a quick toss to redistribute the dressing.
  • Garnish with a sprinkle of celery seeds for an extra burst of flavor and a touch of visual appeal.
  • Serve chilled as a delightful side dish at your next barbecue, picnic, or family dinner.

Conclusion: Classic Coleslaw with Homemade Dressing is a testament to the enduring appeal of simple, well-crafted recipes. Its history is a reflection of American culinary evolution, and its versatility ensures it remains a favorite at gatherings across the nation. Whether you’re savoring it at a summer cookout or alongside a hearty sandwich, this coleslaw embodies the timeless charm of comfort food. So, next time you’re looking to add a bit of nostalgia and freshness to your meal, whip up a batch of classic coleslaw with homemade dressing and savor the taste of tradition.

prep time
ion time: 20 minutes
cooking time
0 minutes.
total time
20 minutes.


  • Chef's knife

  • Cutting board

  • Box grater or food processor with grating attachment

  • Large mixing bowl

  • Whisk

  • Measuring cups and spoons

  • Plastic wrap


  • 1 small head of green cabbage

  • 2 large carrots

  • 1/2 cup mayonnaise

  • 2 tablespoons white vinegar

  • 1 tablespoon Dijon mustard

  • 2 tablespoons honey

  • 1/2 teaspoon celery seed

  • Salt and freshly ground black pepper to taste


Prepare the Vegetables
Make the Dressing
Combine and Toss
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