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An overhead view of a bowl of diner-style coleslaw with a serving spoon inserted into the side of the dish.

Homemade Coleslaw

Course: Side
Cuisine: American
Prep Time: 15 minutes
Resting time: 30 minutes
Total Time: 45 minutes
Servings: 8 people
Calories: 153kcal
Author: Kris Longwell
Diner-Style Coleslaw is delicious and so much better than store-bought. It's simple to make and bursting with flavor. Perfect for picnics, BBQs, or, any time of the year! Go with fresh cabbage, it makes it so much better!
Print Recipe

Equipment

  • Food processor with shred attachment or a box grater, or large sharp knie

Ingredients

  • 4 cups green cabbage shredded
  • ½ cup red cabbage shredded
  • 1 medium carrot shredded, about 1 cup
  • ½ cup red onion finely chopped
  • 3 tablespoon sweet relish
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 3 tablespoon sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1 teaspoon celery seed
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

Instructions

  • Use your food processor (with shredding attachment), box grater, or sharp knife to shred the cabbage and carrot.
    4 cups green cabbage, ½ cup red cabbage, 1 medium carrot
  • Place the cabbage, carrots, onion, and relish in a large bowl. Toss to mix.
    ½ cup red onion, 3 tablespoon sweet relish
  • In a medium bowl, whisk together all the other ingredients.
    ½ cup mayonnaise, ¼ cup sour cream, 3 tablespoon sugar, 1 tablespoon fresh lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon celery seed, 1 teaspoon salt, ½ teaspoon ground black pepper
  • Add the dressing to the cabbage mixture, and stir until fully mixed.
  • Place in the fridge for 1 hour.
  • Remove from the fridge just before serving, and give a good stir with a large fork.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.
The veggies can be prepped up to a day in advance. Keep in an air-tight container.
Dressing can be made up to 3 days in advance. Dress the salad one hour before serving.
If serving outdoors in warm weather, consider placing the salad vessel in a large bowl of ice.  The salad will stay fresh for 3 to 4 hours. 

Nutrition

Calories: 153kcal | Carbohydrates: 11g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 10mg | Sodium: 442mg | Potassium: 131mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1494IU | Vitamin C: 17mg | Calcium: 35mg | Iron: 0.5mg