Scratch Coleslaw

If you love BBQ you most likely love coleslaw as well. However it does seem like no two coleslaws are the same; Every family has their own way of making it even if there are only a few slight variations. This is my scratch coleslaw recipe, but as usual feel free to change it up to suit your preferences!

There are so many different ways of making a classic coleslaw. From thick and heavy mayo based sauces, to thinner and tangier vinegar based ones, finding the right coleslaw recipe for some is a lifelong endeavor. Ok maybe that is a bit of hyperbole – but some BBQ fans take the sides just as seriously as the meat.

My coleslaw recipe is completely made from scratch, so no prepackaged ‘dressing’ in a bottle. That being said, feel free to use store-bought mayonnaise if you don’t feel like making a homemade version.

Coleslaw Main Ingredients

There are three main ingredients in my coleslaw, however my sauce contains about a dozen. That might seem like a lot but trust me, my coleslaw recipe gets rave reviews during my summer cookouts.

• Cabbage: Since this is an American style coleslaw a basic white cabbage works well here. Make sure to peel off any soft or brown layers before beginning. All this produce (except for the lime) came from my home-farm so I am going to use ratios rather than weights in this recipe since nothing has a uniform or standard weight.
• Red Cabbage: For extra color and flavor I like to add some red cabbage to coleslaw. I know some people are against adding red cabbage, so if you are one of those people you can leave it out. Personally I love the color, crunch, and flavor it adds.
• Carrots: Carrots also add a nice color to the slaw, as well as some natural sweetness. They are best when hard since they are easier to grate that way. You can jullienne them by hand, but I find the large holes of a box grater to be perfectly suited for carrots in slaw.

Ratio

The ratio of the three main ingredients is entirely up to you, however I personally use an 8-2-1 ratio by volume. That’s eight parts shredded white cabbage, two parts shredded red cabbage, and one part grated carrot. When looking at the volume I do not compress the ingredients, but since this is a slaw you don’t need to be even close to accurate. Feel free to adjust the levels to suit your needs.

Coleslaw Dressing

For the dressing I am going to offer units, which I find to be enough dressing for one whole white cabbage (thus 1/4 red cabbage and 3-4 medium grated carrtos). This coleslaw dressing does have quite a few ingredients, and some are not too easy to find, but remember this is just how I make it and you can customize it however you want.

• 1 cup Mayonnaise: Store-bought or homemade is fine. Sometimes I use Japanese mayonnaise for an even stronger umami kick, but with all the other ingredients regular is fine.
• 6 cloves Garlic: For the garlic I suggest using a microplane to finely grate it. I absolutely love my microplane and if you grate the cloves directly over the bowl you are using for the sauce you don’t lose any of that pungent garlic oil.
• 2 tsp Salt: Adjust to taste at the end before adding the main ingredients.
• 1/2 tsp MSG: Don’t think MSG is an Asian food only ingredient; It adds a huge boost to pretty much any savory dish like this coleslaw.
• 1 tsp Ground Fennel: I love the flavor ground fennel brings to this recipe, and if you are making a scratch coleslaw already why not add more flavor than some store-bought bottle of dressing.
• 1 tsp Ground Coriander: This ingredient refers to the spice of ground coriander seeds, not the actual cilantro plant. If you do not like cilantro you might still enjoy the ground seeds (way different than the leaf) so taste this ingredient beforehand if you’ve never had it before.
• 2 tbsp White Vinegar: Other vinegars can also work in this recipe, but I use white since it is convenient and I like it more than ACV in slaws.
• 1-2 tsp Mustard Seed Oil: Mustard seed oil is one of my secret ingredients (I guess not so secret anymore) that really gives this coleslaw recipe a unique twist. You will not really notice it when everything is all mixed together, but if you like this recipe you will notice when it is gone. If it is difficult for you to find in stores you can buy it online at Amazon!
• Lime Juice: To taste
• Dill: To taste

Mix everything together and taste. This is not a sweet coleslaw dressing, but if you prefer something on the sweeter side feel free to whisk in a little sugar.

Making The Best Scratch Coleslaw At Home

After whisking the dressing together add the main ingredients and toss everything together. You may have to add things in batches depending on the size of your bowl, but once the ingredients get covered in sauce they begin to compress and make more room.

After you toss everything together you can serve and eat immediately, or move to an airtight container for later use. I do like coleslaw more a few hours after it has been made, but it is also quite delicious fresh out of the mixing bowl as well.

I do notice if you let the coleslaw sit in the fridge for a few hours the sauce begins to thin out and sink to the bottom. This is because the salts in the dressing draw out moisture from the cabbage thus thinning the sauce. To solve this issue I find adding a few more tablespoons of dressing right before serving helps tighten everything up again, so if you want to reserve some extra dressing feel free to do that.

Best Coleslaw Tips & Tricks

1. Choose Fresh Ingredients: Use fresh cabbage, carrots, and any other vegetables you want to include. Fresh ingredients will give your coleslaw the best texture and flavor.
2. Finely Shred or Chop Vegetables: For a uniform texture, finely shred or chop the cabbage and other vegetables. A food processor or mandolin can help with this.
3. Salt the Cabbage: To avoid watery coleslaw, salt the cabbage after shredding it. Let it sit for about an hour, then rinse and drain it thoroughly. This helps draw out excess moisture.
4. Balance the Flavors: A good coleslaw dressing has a balance of tangy, sweet, and creamy flavors. Use a combination of mayonnaise, vinegar (apple cider or white), and a bit of sugar or honey.
5. Mix Herbs and Spices: Fresh herbs like parsley, cilantro, or dill can elevate the flavor. Spices like celery seed, mustard powder, and black pepper add depth.
6. Chill Before Serving: Let the coleslaw sit in the refrigerator for at least an hour before serving. This allows the flavors to meld together.
7. Adjust the Creaminess: If you prefer a creamier coleslaw, add a little more mayonnaise. For a lighter version, substitute some of the mayo with Greek yogurt or sour cream.
8. Don’t Overdress: Add the dressing gradually to avoid overdressing. You can always add more, but you can’t take it away once it’s mixed in.
9. Customize to Taste: Adjust the ingredients to your personal preference. Add more vinegar for tanginess, sugar for sweetness, or additional veggies like bell peppers or onions for variety.
10. Experiment with Add-ins: Try adding different ingredients like raisins, cranberries, or even a bit of horseradish for a unique twist.