The staple of every summer table is a cold and crunchy coleslaw. Full of crunchy texture and delicious vegetables and tossed in a light dressing, it is the perfect partner to any dish!
If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
A hot summer day is the perfect opportunity for homemade coleslaw to accompany what ever is coming off the grill.
This coleslaw recipe incorporates some unique additions to add extra crunch to the slaw besides the freshly shredded cabbage.
Our family will put cabbage slaw on sandwiches and hot dogs, and we love to have it as a side for anything fried, especially fish.
The fresh and creamy crisp coleslaw complements the heavier flavors so perfectly you will want to have it with everything, and why shouldn’t you?!
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CRUNCHY COLESLAW INGREDIENTS
- green cabbage
- purple cabbage
- green onions
- pumpkin seeds
Cabbage – I like to use a combination of green and purple cabbage for color variations. Feel free to use all of one color or use a bag of pre shredded coleslaw mix if desired.
Green Onions – I like to use just the green parts but feel free to use the whole onion. Or even use chives.
Nuts – This recipe uses walnuts and pepitas (pumpkin seeds) and I like to have them toasted for even more flavor. You can leave these out or swap them for your favorite nuts like almonds or pecans.
COLESLAW DRESSING INGREDIENTS
Mayo – I like to use Duke’s brand mayo for my recipes like this because of the delicious flavor and it’s super creamy. Feel free to use your favorite brand. You can even use a vegan version.
Vinegar – I use distilled white vinegar but if you want move flavor, try apple cider vinegar.
I like to keep this dressing simple and let the veggies shine but feel free to add some spices. Celery seed is great in coleslaw!
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HOW TO MAKE COLESLAW FROM SCRATCH
ONE: Cut the cabbage into thin slices and shred the carrots. Add the cabbage and carrots to a large bowl. Slice the green onions (just the green parts) and add them in.
TWO: Chop the walnuts into smaller pieces. Add the walnuts and pumpkin seeds to the other ingredients.
THREE: Mix the dressing together. Add to coleslaw mix. Toss to coat evenly. Season with salt and pepper if desired. Enjoy!
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
HOW DO YOU KEEP COLESLAW CRUNCHY?
Wait until right before you serve it to add the dressing, and then keep it cold after you have mixed the dressing. You don’t want everything to get soggy.
HOW DO YOU KEEP SHREDDED CABBAGE CRISP?
When you add the dressing don’t add too much, you want it to have just enough dressing to mix everything, but don’t over coat it.
WHY DOES COLESLAW GET WATERY?
Cabbage releases water, as it is mostly made of water. You can pat the shredded cabbage with paper towels to remove excess water.
HOW MANY DAYS AHEAD CAN I MAKE COLESLAW?
You can make coleslaw up to three days ahead, but I wouldn’t add the dressing until you are ready to eat it to keep everything as fresh as possible.
The longer the dressing is mixed in with the cabbage the less crunchy it will get.
HOW TO STORE LEFTOVER CRUNCHY COLESLAW
Put any leftover coleslaw in the refrigerator in an airtight container for up to 3 days.
TIPS FOR NO LEFTOVERS
- Feel free to switch up your nuts to use your favorite.
- This salad can be make in advance, add dressing just before serving.
- Let chill an hour before serving. I like to keep the nuts separate and add just before serving to keep them crunchy.
- This also works well with a southern coleslaw dressing or an italian dressing.
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Homemade coleslaw is so versatile, I want to hear how you use it and what you like to eat it with in the comments.
MORE EASY SIDE DISHES
- italian chopped salad
- grape salad
- Waldorf salad
- tomato cracker salad
- brussels sprouts slaw
- hashbrown casserole
- stuffed cabbage soup
CRUNCHY COLESLAW RECIPE
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