Yes, you can make coleslaw the day before! This is especially helpful when planning for an event. I personally love when my cabbage and carrots marinate in the dressing overnight. They seem to be so much more flavorful than the first day I tossed.
However, you can also keep the veggies and coleslaw dressing separate and mix them the day of. Once mixed together, coleslaw lasts about 3 – 5 days in the fridge.
While coleslaw is veggie-packed, many recipes are drowning in dressing that contain more sugar and fat than necessary. The base of my dressing is my Homemade Mayonnaise (linked in the recipe), which is made from higher quality oils and contains no sugar. It’s much healthier than store-bought. So if you’ve never made mayo at home, you must give it a try. I also don’t add any dairy or extra sugar.
You can see that my cabbage is coated in the coleslaw dressing but it’s not swimming in dressing. This also keeps it healthier and with a little more crunch. That’s why you should make my version (wink). Cabbage is extremely healthy for you, so let’s keep this version of coleslaw that way too!
However, you can also keep the veggies and coleslaw dressing separate and mix them the day of. Once mixed together, coleslaw lasts about 3 – 5 days in the fridge.
IS COLESLAW BAD FOR YOU?
You can see that my cabbage is coated in the coleslaw dressing but it’s not swimming in dressing. This also keeps it healthier and with a little more crunch. That’s why you should make my version (wink). Cabbage is extremely healthy for you, so let’s keep this version of coleslaw that way too!
PREP TIME: 20 mins
TOTAL TIME: 20 mins
SERVINGS: 12 servings
PRINT RECIPE PIN RECIPEColeslaw is so easy to make at home. It's just a mix of cabbage, carrots and creamy coleslaw dressing. Watch the video above to see how quickly it comes together!
INGREDIENTS
US Customary - Metric
- 3/4 green cabbage, finely shredded
- 1/4 red cabbage, finely shredded
- 3 medium carrots, grated
- 1 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp honey, (or more for desired sweetness)
- 1 tsp celery seeds
- 1/4 tsp salt
- 1/4 tsp black pepper
INSTRUCTIONS
- Add the shredded green cabbage, red cabbage, and carrots to a large bowl.
- Combine the mayonnaise, honey, apple cider vinegar, salt, pepper, and celery seeds in a small bowl and whisk together. (If you want the dressing to be sweeter, add more honey.)
- Pour about half of the dressing onto the cabbage and carrots and toss. Slowly add more dressing until you’ve reached your desired slaw to dressing ratio.
- Serve and enjoy!
LISA'S TIPS
- This recipe makes approximately 12 cups of coleslaw (based on the size of the cabbage you see in my video). If your cabbage is larger or smaller, this may vary.
NUTRITION
CALORIES: 159kcal, CARBOHYDRATES: 8g, PROTEIN: 1g, FAT: 14g, SATURATED FAT: 2g, CHOLESTEROL: 8mg, SODIUM: 193mg, POTASSIUM: 191mg, FIBER: 2g, SUGAR: 5g, VITAMIN A: 2810iu, VITAMIN C: 31.6mg, CALCIUM: 40mg, IRON: 0.6mg
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