Coleslaw Recipe - 2 Ways
About this recipe
Coleslaw is a classic side dish that shines at summer gatherings, and this video shows you how to make it two ways: a creamy mayonnaise-based version and a tangy vinegar-based option. Both recipes are not only easy to whip up but also healthier than store-bought versions, making them perfect for potlucks and barbecues.
With vibrant colors from green and red cabbage, plus the crunch of carrots, these coleslaw recipes are as visually appealing as they are delicious. Whether you prefer the richness of mayo or the lightness of vinegar, there's a version here for everyone.
Ingredient notes
- For the creamy coleslaw, use 3/4 of a green cabbage and 1/4 of a red cabbage, or adjust ratios as desired.
- For the vinegar coleslaw, use 1 whole green cabbage and 1 large carrot, plus 1 medium onion.
Tips from Downshiftology’s video
- When slicing cabbage, stand it on its flat bottom for stability and cut it into quarters before removing the core.
- To grate carrots, keep them at an upright angle for longer pieces, which adds more texture to the coleslaw.
- For the vinegar coleslaw, you can easily make it vegan by swapping honey for maple syrup.
Good to know
- How long does it take to make coleslaw?
- The total time to make coleslaw is about 20 minutes.
- How many servings does this recipe yield?
- This recipe yields 4-6 servings.
- What can I use instead of honey in the vinegar coleslaw?
- You can swap honey for maple syrup to make the vinegar coleslaw vegan.
- Can I make coleslaw ahead of time?
- Yes, coleslaw can be made ahead of time and is even more delicious the second day after the flavors meld.
No life story here — the video and the recipe are the whole point. All credit to Downshiftology: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Wash the cabbage and remove the outer leaves.
- 2
Slice off the stem and stand the cabbage on the flat bottom for stability.
- 3
Cut the cabbage in half, lay it flat, and cut it into quarters.
- 4
Remove the core by cutting diagonally across the bottom of each quarter.
- 5
Slice the cabbage into thin slices, then cut across to shorten the pieces.
- 6
For stability, flip the quarter on its side to continue slicing.
- 7
Use three quarters of a green cabbage and a quarter of red cabbage, or adjust ratios as desired.
- 8
Thinly slice the red cabbage and add it to a large mixing bowl with the green cabbage.
- 9
Grate three medium carrots and add them to the mixing bowl with the cabbage.
- 10
For the dressing, combine 1 cup of mayonnaise, 2 tablespoons of apple cider vinegar, 1 tablespoon of honey, 1 teaspoon of celery seed, and 1/4 teaspoon each of salt and pepper in a bowl.
- 11
Stir the dressing until creamy, then pour it over the cabbage and carrots.
- 12
Mix everything together and transfer to a serving bowl, or refrigerate for meal prep.
- 13
For the vinegar-based coleslaw, slice one whole green cabbage and place it in a mixing bowl.
- 14
Grate one large carrot and add it to the bowl with the cabbage.
- 15
Slice half an onion and add it to the mixing bowl.
- 16
For the vinegar dressing, combine 1/3 cup apple cider vinegar, 3 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon celery seed, 1/2 tablespoon Dijon mustard, and 1/4 teaspoon each of salt and pepper in a bowl.
- 17
Pour the dressing over the cabbage and stir to combine.
Heads up — we had to guess a little:
- Assuming medium size for carrots.
- Assuming large size for carrot.
Credit where it’s due: this recipe was transcribed from Downshiftology’s original video on YouTube. Follow them there — it’s their dish.
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