Recipes/ Sides/ Vegetables

Homemade Coleslaw

crunchy coleslaw mixed up
Spread the love


This post may contain affiliate links. That means if you click and buy, I may receive a small commission (at zero cost to you). Please see my full disclosure policy for details.


Jump to Recipe

This tangy Coleslaw was actually created by my hubby back while he was in flight school and I was pregnant with the twins. I was craving BBQ everything basically daily and was never a huge fan of the coleslaw that you can pick up at any local market. My sweet husband would make me BBQ at least once a week and he LOVES topping pulled pork sandwiches with coleslaw.

So he went on a mission to make something that I would love just as much as he did. And I must say, the guy nailed it. This coleslaw has a very pleasant tang, a little sweetness, and a subtle crunch as well, not at all mushy or soggy. We’ve tweaked it a little over the past decade making it just that little bit better every time. I hope that you too try our homemade coleslaw alongside your next BBQ or picnic.

Ingredients:

  • 3/4 cup Mayonnaise
  • 1/4 cup Mustard
  • 1/4 cup Brown Sugar
  • 6 Tbsp Apple Cider Vinegar
  • 4 Tbsp Butter Milk
  • 2 tsp Celery Salt
  • 1 tsp Salt
  • 1/4 tsp Ground Black Pepper
  • 1/4 tsp Cayenne
  • 4 cups shredded Green Cabbage (about 1/2 a head)
  • 4 cups Shredded Red Cabbage (about 1/2 a head)
  • 1 Yellow Onion, sliced thin
  • 2 Tbsp Dried Parsley
crunch coleslaw ingredients

Directions:

Prepare all of the vegetables and set aside. Next take all the seasonings, mayonnaise, buttermilk, mustard, apple cider vinegar and mix thoroughly. In a large bowl mix the cabbage and onions with the sauce and coat evenly. Chill for at least 1 hour to allow it to fully marinate. You can prepare the night before and leave in the refrigerator. Store left overs in an air tight container up to a week.

crunchy coleslaw mixed up
ready to eat

We love to pair this next to our Sweet Wisconsin Pasta Salad, Southern BBQ Beans, and Instant Pot Ribs.

ready to eat

Homemade Coleslaw

This crunchy coleslaw has a very pleasant tang to it with the perfect crunch. Perfect for a yummy side or topping on pulled pork BBQ sandwiches!
Prep Time15 minutes
refrigerator1 hour
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: American
Keyword: quick and easy, side, vegetarian
Servings: 12 people
Calories: 138kcal

Ingredients

  • ¾ cup Mayonnaise
  • ¼ cup Mustard
  • ¼ cup Brown Sugar
  • 6 Tbsp Apple Cider Vinegar
  • 4 Tbsp Butter Milk
  • 2 tsp Celery Salt
  • ¼ tsp Ground Black Pepper
  • ¼ tsp Cayenne
  • 4 cups shredded Green Cabbage about ½ a head
  • 4 cups shredded Red Cabbage abour ½ a head
  • 1 large Yellow Onion sliced thin
  • 2 Tbsp Dried Parsley

Instructions

  • Prepare all of the vegetables and set aside. Next take all the seasonings, mayonnaise, buttermilk, mustard, apple cider vinegar and mix thoroughly. In a large bowl mix the cabbage and onions with the sauce and coat evenly. Chill for at least 1 hour to allow it to fully marinate. You can prepare the night before and leave in the refrigerator. Store left overs in an air tight container up to a week.

Spread the love

You Might Also Like

No Comments

Leave a Reply

Recipe Rating