One of my absolute favorite barbecue sides? This delicious coleslaw—hands down. Creamy, crunchy, and full of flavor—this easy homemade coleslaw recipe is the perfect BBQ side dish or sandwich topper. Easy to prepare!
Fresh coleslaw recipe
There’s just something so satisfying about a bowl of fresh coleslaw. It’s quick to whip up, packed with flavor, and uses simple pantry staples. Whether you pile it onto a sandwich (hello, leftovers!) or serve it as a refreshing side dish at your next cookout, this coleslaw recipe is a crowd-pleaser every time.
The best classic coleslaw recipe
Coleslaw is a classic salad made with shredded white cabbage and crisp carrots, tossed in a rich, creamy dressing. I like to keep things fresh and tangy by mixing mayonnaise with yogurt and just a touch of honey mustard.
It’s the ultimate side for barbecue staples like pulled pork sandwiches, smash burgers, roasted chicken, or even a glazed ham. Light, crunchy, and bursting with flavor—what’s not to love?
Homemade coleslaw
This coleslaw recipe hits the perfect balance between sweet and sour. It reminds me a little of my sweet and sour meatballs—comforting, flavorful, and totally addictive.
The raisins bring a natural sweetness, while the apple and a hint of honey round it out beautifully. For an extra layer of flavor, feel free to toss in some fennel or celery seeds—they pair wonderfully with the creamy dressing.
The tanginess mainly comes from the yogurt, but the apple, mustard, and even the raisins contribute subtle notes of acidity. It’s this contrast that makes the salad so satisfying!
Summer-Perfect White Cabbage Salad
I’m a big fan of salads like this—especially during barbecue season. On a hot summer day, nothing beats the crisp freshness of a chilled cabbage salad. It’s a healthier option, yet still indulgent thanks to the creamy dressing.
Plus, it pairs effortlessly with just about anything you’re throwing on the grill. Check here for all the summer recipes.
FAQ: Coleslaw Tips & Tricks
Can I make this coleslaw ahead of time?
Yes! In fact, it’s even better the next day. Letting the flavors meld overnight makes for an extra tasty, well-balanced coleslaw. Perfect for prepping ahead of your BBQ.
Can I use other types of cabbage?
Definitely. Red cabbage works great too—and mixing both red and white cabbage adds a gorgeous pop of color to your plate.
What if I don’t have a mandoline?
No worries! A box grater works well, though it’ll give you finer shreds. You can also use a sharp knife to slice everything as thinly as possible. No special tools required!
Ingredients
- 1 small white cabbage
- 1 apple
- 100 gram carrots (julienne)
- 1 tbsp honey
- 1 tbsp mustard
- 50 gram mayonnaise
- 100 gram Greek yogurt
- 1 tbsp vinegar
- 50 gram raisins
- 50 gram walnuts (coarsely chopped )
- salt and pepper
Equipment
- Mandoline
- Big bowl
INSTRUCTIONS (how to make this recipe):
- Use a mandoline to finely slice the white cabbage and cut the apple into thin strips.
- In a bowl, mix the honey, mustard, mayonnaise, Greek yogurt, and vinegar. Season to taste with salt and pepper.
- In a large bowl, combine the sliced white cabbage, apple pieces, julienned carrots, raisins, and walnuts.
- Add the dressing. Mix everything well so that the dressing is evenly distributed.
- Let the salad stand for about 10-15 minutes so the flavors can develop.
- Serve the salad cold with a baguette on the side, if desired. Enjoy!
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