Easy Homemade Coleslaw Recipe aka Grandma’s Coleslaw

Love light and fresh coleslaw that isn’t over dressed? Grandma’s Easy Homemade Coleslaw Salad Recipe is the one for you! Creamy and luscious with just a hint of tang, this family recipe is seriously delicious. I remember huge bowls of it at family picnics, barbecues and potluck, but sadly there were rarely any leftovers.

As always, there’s a story behind my recipe, but if you prefer you can go straight to the recipe by using the “Jump to Recipe” button at the top of this post.

Updated in April 2026 with tips to help make this recipe even easier and more delicious.

My late Mom – our son’s Grandma – is the original creator of this recipe. When I was growing up, everyone always talked about “Barb’s wonderful coleslaw” but when our son was little, it became “Grandma’s Coleslaw”. He sounded so cute when he said it, Grandma’s Coleslaw it became!

Easy Coleslaw Recipe

Tips for Making This Recipe

As one of the first qualified nutritionists in Ontario, Canada, my Mom always had healthy eating at the forefront of her mind. Even her homemade coleslaw had a healthier twist to it. And I have gone one step further, offering the option of using part plain Greek yogurt in the dressing to make it even healthier without compromising on taste.

Raw green cabbage has many health benefits. It contains vitamins, minerals and antioxidants, and very low in calories. Raw red cabbage has even more health benefits than green cabbage does and it tastes great. If you’ve only tasted red cabbage served hot, you will be pleasantly surprised by its full of flavour crunch Grandma’s Homemade Coleslaw. You can of course just use green cabbage if that is all you have available.

Please use freshly shredded cabbage for this recipe. I know those bags of ‘coleslaw mix’ are super convenient but the flavour is just not the same. The cabbage is often rinsed in water with a high chlorine content and it dries out in the bag. There are also usually preservatives added to help keep the bagged salad fresh and bright.

Making The Recipe Even Healthier

In recent years, I have been substituting half a cup plain Greek yogurt for half of the mayonnaise when I make this recipe. The flavour is not identical but it is absolutely delicious, and even better for you. In fact, although I feel a bit disloyal saying it, I think I prefer the dressing made this way.

Tips for Making Grandma’s Easy Homemade Coleslaw

Use fresh veggies – It doesn’t take long to shred a cabbage or two and a couple of carrots and it’s well worth the effort. In fact, like repeatedly stirring a risotto, shredding or chopping vegetables can be positively therapeutic.

Use a good mayonnaise  – Unsurprisingly, the flavour of the mayonnaise affects the flavour of the salad. It’s important to choose one your really like. You can use lower fat mayonnaise if you prefer.

Make the recipe the day before if you can – The thing I love about this easy homemade coleslaw recipe is that you can definitely make it ahead. In fact, sitting in the fridge overnight deepens and improves the flavours, making it taste even better. The coleslaw will keep, covered in the fridge, for two to three days. The dressing may separate a bit, but all you have to do is stir in back in.

If you have to make the recipe at the last minute, pop it in the freezer for about twenty minutes before serving as it tastes so much better chilled. Just do not forget you have put it in there – in my experience, it does not freeze well!

Just one bite of Grandma’s Homemade Coleslaw brings back such lovely memories. It’s colourful, delicious and a great way to get your family to eat raw vegetables. I hope you will make it part of your family’s traditions too.

Grandma’s Homemade Coleslaw – Printable Recipe

Created by: April J Harris

Easy Homemade Coleslaw – My Mom’s Recipe

Course Salad

Cuisine Canadian

Servings 12

Creamy and luscious with just a hint of tang, Grandma's easy homemade coleslaw is a healthier coleslaw recipe the whole family will enjoy.

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Prep Time 20 minutes mins

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 6 cups shredded red and green cabbage That's enough to almost fill a medium salad bowl.
• 2 large carrots, peeled and shredded
• 1 cup Hellmann’s Light Mayonnaise Use half plain Greek Yogurt for an even healthier version
• 3 tablespoons white wine vinegar
• 3 tablespoons white sugar
• 1 teaspoon dried parsley
• ½ teaspoon celery salt
• ¼ teaspoon freshly ground pepper

Instructions

• Wash and shred the cabbages.
• Wash and grate the carrots.
• Put all the shredded and grated vegetables in a large bowl.
• In a medium bowl, mix the mayonnaise, vinegar, sugar, parsley, celery salt and ground pepper together thoroughly with a whisk.
• Add the dressing to the shredded cabbages and grated carrots and toss thoroughly.
• Cover and place in the fridge for at least two hours or overnight.
• Toss again before serving.
• Store leftovers in the fridge.

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