There’s something wonderfully simple about a good coleslaw recipe. It doesn’t need fancy ingredients or complicated techniques to earn a place on your table. In fact, this simply delicious coleslaw proves that a handful of fresh vegetables and a creamy homemade dressing are all you need to create a side dish that everyone will happily help themselves to.
Made with crisp green cabbage, vibrant purple cabbage, sweet grated carrots, and fresh green onion, this coleslaw is as colourful as it is tasty. The combination of vegetables creates the perfect balance of crunch, freshness, and natural sweetness, making every bite satisfying and refreshing. It’s the kind of classic salad that complements almost any meal without stealing the spotlight.
The creamy dressing brings everything together beautifully. A simple mixture of mayonnaise, Dijon mustard, rice vinegar, and seasoning creates a tangy, well-balanced flavour that coats the vegetables perfectly. A little sugar can be added if you prefer a touch of sweetness, but it’s entirely optional. The result is a coleslaw that is creamy, fresh, and full of flavour without being overly rich or heavy.
One of the best things about this recipe is its versatility. It’s the perfect side dish for summer braais, backyard barbeques, family gatherings, and casual weeknight dinners. The cool, crunchy texture pairs especially well with spicy meat dishes, helping to balance bold flavours and heat. It’s also a fantastic make-ahead option, as the flavours develop even more after a little time in the fridge.
I particularly love serving this coleslaw alongside baked or flame-grilled peri peri chicken. The creamy dressing and crisp vegetables provide a refreshing contrast to the smoky, spicy chicken, creating a meal that feels both comforting and vibrant. Whether you’re hosting a crowd or simply looking for an easy side dish to round out dinner, this basic but incredibly good coleslaw recipe is one you’ll find yourself making again and again throughout the year.
Coleslaw
Ingredients
Coleslaw
- 1 small head green cabbage cored and finely sliced
- 1 small head purple cabbage cored and finely sliced
- 2 medium carrots peeled and grated
- 1 large spring onion sliced
Dressing
- ⅓ cup mayonnaise
- 1 tbsp Dijon mustard
- 2 tbsp rice vinegar or white wine vinegar
- 1 tsp sugar optional
- pinch of coarsely ground black pepper
- pinch of fine sea salt
Instructions
- Remove the first outer layer of the green and purple cabbage. Cut in half and remove the core. Slice thinly and place in a large bowl. Note: see recipe images for reference.Remove any damaged part of the spring onion and slice thinly. Place in the same bowl as the cabbage. Peel the carrots and grate. Add the carrots the large bowl as well.
- Add the mayonnaise, Dijon mustard, vinegar, sugar, pepper and salt. Mix until well combined.
- Serve immediately or cover and refrigerate for up to 3 days.