Coleslaw made of freshly shredded white cabbage and grated carrot with homemade mayonnaise-based salad dressing
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Best Coleslaw Recipe

We have a choice of dressing. You can opt for the classic mayo recipe or go for a lighter version with vinegar. 
Prep Time15 mins
Course: Side Dish
Cuisine: Dutch
Keyword: Coleslaw
Appliance: Chef's knife
Servings: 6 people
Author: Paromita Datta


  • 1 cup shredded green cabbage
  • 1 cup shredded red cabbage
  • 2 carrots peeled & shredded
  • 1/2 yellow or red onion sliced
  • 1/4 cup parsley chopped

Mayo dressing

Vinegar dressing


  • Combine all the ingredients (barring the dressing) in a wide salad bowl. Mix together to make sure you have a homogenous mixture. It should look quite colorful. 
  • Prepare your dressing of choice. To make, whisk together the ingredients of either dressing in a bowl till you have a thick emulsion. The vinegar emulsion will naturally look thinner. 
  • Pour the dressing over the shredded vegetables. But don't just dump all the dressing. Pour over about a third of the dressing, give it a toss to ensure that all the cabbage is coated. Now add more dressing only if required. 
  • Some people like their coleslaw with heavy dressing, while some like it a little sparse. You can dress the salad according to your preference. Always add the dressing just before serving. The longer your salad stays in the dressing, the more it gets wilted.   
  • Your fresh and crispy coleslaw is ready! You can serve it as a side dish with steak or sausages or just enjoy it by itself. 
    Grilled meat sausages with a side of bread and coleslaw


We recommend using different colored cabbages for this coleslaw. The colored strands make a vibrant salad.