This post may contain affiliate links. Please read our disclosure policy
Homemade coleslaw has always been a staple in our family—one of those dishes that everyone looks forward to. For us, it was grandma’s special recipe that stole the show every time. No barbecue or picnic felt complete without it. Her coleslaw was truly something else, and the secret? Pointed cabbage. Its tender leaves gave it that perfect crunch and subtle sweetness that made all the difference.
Now, I want to share that beloved recipe with you—just with a few little updates of my own. It’s a delicious throwback to those warm family gatherings, with a fresh twist you’re going to love.
Table of Contents
Benefits of Homemade Coleslaw:
Coleslaw isn’t just a tasty addition to your meal; it’s also packed with benefits. Loaded with crunchy vegetables and a creamy dressing, coleslaw is a powerhouse of nutrients. Cabbage, the star of coleslaw, is rich in vitamins K and C, as well as fiber, which supports digestion and overall gut health. Plus, it’s low in calories, making it a guilt-free indulgence. And let’s not forget the carrots, radishes, and onions, each adding their own vitamins and minerals to the mix.
The Secret to the Best Homemade Coleslaw
Now, let me share with you the secret to creating the best coleslaw you’ve ever tasted. It all starts with the cabbage. Instead of just any cabbage, opt for pointed cabbage. Why? Because its tender leaves add a delightful texture to the coleslaw, making each bite a symphony of flavors and crunch. Trust me, once you try pointed cabbage in your coleslaw, you’ll never look back.
Tips and Tricks
- For extra crunch, toast some chopped nuts or seeds and sprinkle them over the coleslaw just before serving.
- If you prefer a creamier dressing, add more mayonnaise or Greek yogurt to suit your taste.
- Don’t skip the refrigeration step! Chilling the coleslaw allows the flavors to develop and ensures a refreshing dish.
What Do You Need For The Best Homemade Coleslaw
For the Salad:
- pointed cabbage (thinly sliced) – Pointed cabbage has tender leaves and a sweet flavor, perfect for coleslaw.
- carrot (julienned) – Adds color and a hint of sweetness.
- radishes (thinly sliced) – Provides a peppery crunch.
For the Coleslaw Dressing:
- Greek yogurt – Creamy and tangy, forms the base of the dressing.
- parsley (finely chopped) – Adds a burst of fresh herb flavor.
- mustard – Gives the dressing a subtle kick.
- mayonnaise – Adds richness and creaminess.
- Juice of 1/2 lemon – Adds brightness and balances the flavors.
- agave syrup – Provides a touch of sweetness.
- chili flakes – Adds a hint of heat.
How To Make The Best Homemade Coleslaw:
Prepare the Vegetables
- Thinly slice 1/2 a pointed cabbage, ensuring to remove any tough core.
- Julienne 1 carrot for color and sweetness.
- Thinly slice 5 radishes for a peppery kick.
Make the Dressing
- In a mixing bowl, combine 150 ml of Greek yogurt, 3 tbsp of finely chopped parsley, 1 tsp of mustard, 1 tbsp of mayo, 2 cloves of minced garlic, juice of 1/2 lemon, 1 tbsp of agave syrup, 1/2 tsp of chili flakes, and salt and pepper to taste.
- Whisk the ingredients together until smooth and well combined.
Combine Salad Ingredients
- Place all the prepared vegetables (cabbage, carrot, radishes, and spring onions) into a large mixing bowl.
- Dress the Salad
- Pour the prepared dressing over the vegetables in the mixing bowl.
Mix Well
- Toss the vegetables and dressing together until everything is evenly coated.
Serve
- Transfer the coleslaw to a serving bowl or plate.
- Garnish with extra parsley if desired.
Storage
Leftover coleslaw can be stored in an airtight container in the refrigerator for up to 3 days. However, keep in mind that the vegetables may lose their crunch over time.
FAQ
Can I make this coleslaw ahead of time?
Absolutely! In fact, making it ahead allows the flavors to meld even more. Just store it in the refrigerator until you’re ready to serve.
Is there a way to make this coleslaw vegan?
Yes! Simply swap out the Greek yogurt and mayonnaise for vegan alternatives, such as vegan yogurt and vegan mayonnaise.
What Can You Serve With Coleslaw?
Roasted Chicken Thighs and Potatoes
Mashed Potatoes with Bacon and Parmesan
The Best Homemade Coleslaw
Ingredients
For the Salad:
- 1/2 pointed cabbage thinly sliced
- 1 carrot julienned
- 5 radishes thinly sliced
- 2 spring onions thinly sliced
For the Dressing:
- 150 ml Greek yogurt
- 3 tbsp parsley finely chopped
- 1 tsp mustard
- 1 tbsp mayonnaise
- 2 cloves of garlic minced
- Juice of 1/2 lemon
- 1 tbsp agave syrup
- 1/2 tsp chili flakes
- pepper to taste
- salt to taste
Instructions
- In a large bowl, combine the julienne-cut cabbage, carrot, sliced radishes, and spring onions.
- In a separate bowl, whisk together Greek yogurt, parsley, mustard, mayonnaise, minced garlic, lemon juice, agave syrup, chili flakes, salt, and pepper until well combined.
- Pour the dressing over the vegetables and toss until everything is evenly coated.
- Before serving, give the coleslaw a final toss and adjust seasoning if necessary.
- Garnish with extra parsley if desired and serve chilled.
I love a good cole slaw and look forward to trying your recipe. I’ve only seen pointed cabbage online and not in local grocery stores near me in Louisiana. Is there another kind of cabbage I can substitute?
Of course! You can definitely make the coleslaw with regular cabbage. If you can’t find pointed cabbage, simply use regular green cabbage. Before mixing it with the other ingredients, knead the cabbage with a little salt to soften it. Enjoy your coleslaw!