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How to make the best coleslaw at home
30th August, 2026 04:49 PM
Cabbage does not have to be boring. Give it some carrots, a creamy dressing and a little love, and suddenly you have a bowl of coleslaw that people keep going back to.
Homemade coleslaw is quick, affordable and surprisingly easy to customise. The secret, however, is not simply mixing cabbage with mayonnaise. You need crunchy vegetables, a well-balanced dressing and the right amount of resting time. Get those three things right, and your coleslaw will be fresh, creamy and full of flavour.
1. Shred your vegetables finely
Start with a fresh, firm cabbage. Remove the outer leaves, cut it into quarters and take out the hard centre. Slice the cabbage into thin strips so that it is easy to eat and can absorb the dressing properly.
Grate one or two carrots and add them to the cabbage. Their natural sweetness balances the slightly bitter taste of cabbage while giving the dish its familiar orange colour.
You can also add finely sliced red onion, spring onions or a little fresh coriander. If you enjoy experimenting, try adding a small amount of grated apple for sweetness and extra crunch.
The important thing is not to turn the bowl into a vegetable market. Cabbage should remain the main ingredient, with the other vegetables simply supporting it.
2. Keep the cabbage crunchy
Nobody wants watery coleslaw. Unfortunately, cabbage contains plenty of water, which can slowly escape after the vegetables are salted and dressed.
To prevent this, place the shredded cabbage in a bowl and sprinkle it lightly with salt. Leave it for about 15 to 20 minutes. This helps draw out some of the excess moisture.
Drain the cabbage thoroughly and pat it dry with a clean kitchen towel or paper towels before adding your dressing.
This small step can make a big difference. Dry, crisp cabbage gives you a coleslaw that stays creamy instead of turning into a watery mess at the bottom of the bowl.
3. Get the dressing right
The dressing can make or break your coleslaw. Too much mayonnaise makes it heavy, while too much vinegar can leave it aggressively sour.
For a simple creamy dressing, combine mayonnaise with a little plain yoghurt, mustard, lemon juice or vinegar, sugar, salt and black pepper.
The yoghurt gives the dressing a lighter, fresher taste, while mustard adds a little sharpness. Lemon juice or vinegar provides the acidity, and a small amount of sugar brings everything together.
Start with less seasoning and taste as you mix. If the dressing is too sour, add a little more sugar. If it is too rich, add a splash of lemon juice. If it tastes flat, it probably needs a little more salt or mustard.
The goal is a dressing that is creamy, slightly tangy and gently sweet.
4. Do not drown the cabbage
This is where many homemade coleslaws go wrong. You make a delicious dressing, get excited and pour the whole bowl over the vegetables.
Resist the temptation.
Add the dressing gradually, tossing the cabbage and carrots as you go. Stop once the vegetables are lightly coated. You want to taste the cabbage and carrots, not just mayonnaise.
If you have leftover dressing, keep it in the refrigerator. You can always add more later, but rescuing a coleslaw that has been drowned is considerably harder.
For extra flavour, you can add a pinch of black pepper, some chopped coriander or even a tiny amount of chilli. A handful of raisins or sweet corn can also give the coleslaw a different personality.
5. Give it time to develop flavour
Once everything is mixed, place the coleslaw in the refrigerator for about 20 to 30 minutes before serving.
This gives the dressing time to coat the vegetables properly and allows the flavours to settle. The result is much better than eating it immediately after mixing.
However, do not leave it sitting in the dressing for too long if you want maximum crunch. Cabbage gradually softens and releases more water as it sits.
Before serving, give the coleslaw one final taste. You may find that it needs a little more salt, lemon juice, sugar or pepper.
Serve it cold alongside grilled chicken, nyama choma, sausages, burgers, sandwiches or chips. It also works beautifully as a fresh side dish when the main meal is rich and heavy.
