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Homemade classic coleslaw

Ready in: 10 minutes | Difficulty: Easy Jump to video Jump to recipe
Homemade classic coleslaw

Did you know that its origins can be traced back as far as the ancient Romans, who served a dish of cabbage, vinegar, eggs and spices?! It was the Dutch though the ones who came up with the creamy coleslaw salad that we all know today. They called it koosla which literally means cabbage salad. This is a very easy and quick recipe that you could serve as a side dish or add it to your sandwich or wrap.

Key ingredients

The key ingredients to make a classic coleslaw salad are cabbage and mayonnaise. I like to mix green and purple cabbage not only cause it looks more colourful but also because purple cabbage is very nutritious and full of antioxidants. I find it easier to cut the cabbage in quarters for removing the hard stem and cutting it into thin slices. So if you decide to use only green cabbage, you might find it easier to cut it in quarters instead of half.

remove cabbage stem

You could use full fat or light mayonnaise if you prefer a low calorie coleslaw. I only use 1/3 cup of mayonnaise but you can adjust it and add more if you prefer more creamy and saucy. I also like to use a bit of parsley as it gives some extra freshness.

cut into thin slices

Serving suggestions

You can have it as a salad or side dish with your main, it goes very well with meat and burgers! You could also add it to your wraps and sandwiches.


You can store it in the fridge for up to 4-5 days. I actually prefer it on the second day as the cabbage gets a bit softer and the salad is more juicy.


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Homemade classic coleslaw

This is a classic coleslaw recipe with green and purple cabbage that is very easy and quick to make. You could use full fat, light or vegan mayo. Add a little bit of parsley in for some extra freshness.
Category: Salads Difficulty: Easy

6 servings

Prep time

10 minutes

Cooking time


  • 1/4 green cabbage
  • 1/4 purple cabbage
  • 2 spring onions
  • 1 carrot
  • 2 tbsp vinegar
  • 2 tsp mustard
  • 1/3 cup (70gr) mayonnaise
  • 2 tbsp parsley finely chopped
  • salt


  • Remove hard stem from the cabbages and shred into thin slices.
  • Grate the carrot.
  • Slice the spring onions.
  • Add cabbage, onions, carrot and parsley in a big bowl.
  • Mix vinegar, mustard, mayonnaise and salt in a small bowl. Then add the mix to the big bowl.
  • Mix well until all ingredients are well incorporated.


You can use full/low fat or vegan mayonnaise without losing anything in taste. I use only 1/3 cup of mayo but you could add more if you prefer it more creamy.


Store it in the fridge for up to 4-5 days.

Nutrition Info (per serving)

Calories: 106kcal | Carbohydrates: 5g | Protein: 1g | Cholesterol: 5mg | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Fiber: 1g | Sodium: 160mg | Potassium: 124mg | Sugar: 3g

I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.