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Home » Recipes » Salad Recipes

Light and Crunchy Coleslaw

Dated: July 21, 2017 Last Modified: June 29, 2024 This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Light and Crunchy Coleslaw

This Light and Crunchy Coleslaw recipe is full of fresh cabbage and carrots. It's the perfect gluten free addition to a summer picnic or BBQ!

You can eat this Light Crunchy Coleslaw on its own, as a side dish, or use it to top a sandwich. I think this recipe just may bring out the inner cabbage-lover in you!

Red and green cabbage coleslaw on small white plates and in ceramic bowl.

I'm going to come out and say it - I love coleslaw. Mostly because I love cabbage. Cabbage tends to get overlooked as a vegetable. Which is unfortunate because it's incredibly versatile and it has tons of flavor.

You can steam it, saute it, or stuff it. I've even seen cabbage baked into cookies (although I personally believe that cabbage has no place in desserts). It's cheap, hearty, and super good for you.

When I make coleslaw, I love to highlight the flavor of the cabbage - Not mask it with cups of mayonnaise.

It's just the thing served alongside burgers or used to top BBQ Chicken Sandwiches.

Jump to:
  • Prepare The Cabbage
  • How To Make Coleslaw From Scratch
  • How To Make Coleslaw Dressing
  • Assemble The Cabbage Slaw
  • What Goes Well With Coleslaw?
  • How Long Does It Last In The Fridge?
  • Light and Crunchy Coleslaw
Shredded red and green cabbage and grated carrots on wooden cutting board with knife.

Prepare The Cabbage

The key to a good coleslaw is to use fresh cabbage.

You can use pre-packaged cabbage as well but I definitely recommend using fresh if you can find it. Especially during the late summer when cabbage is in season.

This recipe calls for 8 heaping cups of chopped cabbage - 4 cups of red and 4 cups of green. This amounts to roughly ½ head each of red and green cabbage.

You can use all red or all green but I love the color you get from mixing the two.

  1. The cabbage can be chopped in a food processor or with a knife. I actually prefer to chop cabbage with a knife but either way works fine.
  2. Simply chop the cabbage into small slices or throw the cabbage into the food processor.

If you love cabbage be sure to check out this Cabbage Roll In A Bowl!

Shredded red and green cabbage and grated carrots in ceramic bowl.

How To Make Coleslaw From Scratch

I love to add fresh carrots to coleslaw in order to give it a little bit of sweetness.

Simply grate 1-2 large carrots using a box grater. You can use pre-grated carrots as well but grating carrots on that box grater gives you a nice little arm workout.

You want to end up with about 2 cups of fresh carrots.

Carrots can also be shredded using a food processor.

Throw all the vegetables into a large bowl once they are all chopped.

Coleslaw dressing in small glass bowl with fork.

How To Make Coleslaw Dressing

Next up is the dressing for the slaw. The ingredients in this dressing that really highlight the flavor of the cabbage are the Dijon mustard and the celery seed.

I'm not sure who first thought to add celery seed to coleslaw but that person is a genius.

  1. Combine ½ mayo, ¼ cup Dijon mustard, 2 Tbsp. Apple Cider Vinegar, 1 tsp. sugar, ¼ tsp. each of kosher salt and pepper, and 1 ½ tsp. celery seeds in a small bowl.
  2. Whisk to combine completely. That's all there is to it!
Red and green cabbage coleslaw in ceramic bowl with wooden spoon.

Assemble The Cabbage Slaw

The trick with coleslaw is to get all the cabbage coated in the dressing.

  1. Add a quarter of the vegetables to a large bowl along with a quarter of the dressing.
  2. Mix together until the vegetables are coated.
  3. Repeat with another quarter of the vegetables and the dressing.
  4. Do this two more times until all of the cabbage is completely coated.
  5. Garnish with another pinch of celery seed and fresh herbs if desired.

What Goes Well With Coleslaw?

You might find yourself like me adding coleslaw to your tacos, wraps, and sandwiches like this Turkey Rachel Sandwich.

It's such a great side dish - I love to bring a bowl of coleslaw to a summer BBQ, potluck, or picnic. It's perfect with any type of grilled meats such as ribs, pork, or brisket.

I love it paired with BBQ sauce (like in these BBQ Chicken Sloppy Joes) - The light and tangy flavors of the dressing help to cut the richness of the thick sauce.

It's perfect served alongside grilled burgers like this Juicy Lucy Burger, Grilled Blue Cheese Burgers, or Southwest Burgers!

If you'd like to keep things vegetarian these BBQ Sweet Potatoes are a great option.

Red and green cabbage coleslaw on small white plates with forks.

Don't need this much coleslaw?

Simply cut the recipe in half if you'd like a smaller amount.

How Long Does It Last In The Fridge?

This coleslaw lasts 2-3 days in an airtight container in the fridge. I would not recommend freezing it as it contains mayo. It is best eaten fresh or within a few days.

Do not leave it out in the sun for more than an hour or so if serving at an outdoor BBQ or picnic, as it contains mayo.

I'm telling you, the crunch of the cabbage makes this slaw something you'll keep coming back to. This coleslaw recipe is gluten free as well!

I still stand by conviction that cabbage does not belong in desserts but it's a welcome addition to almost everything else.

Looking for more summer side dishes? Check out these recipes!

  • Blue Cheese Coleslaw
  • Ginger Miso Slaw
  • Southwest Chipotle Coleslaw
  • Kohlrabi Slaw
  • Dill Pickle Pasta Salad
  • Creamy Pesto Pasta Salad
  • Mediterranean Potato Salad
  • Spanish Potato Salad with Olives
  • Chipotle Potato Salad

Love Coleslaw? Don't Miss These Recipes!

Sweet Poppy Seed Coleslaw

Easy Southern Coleslaw

Tangy Pickle Coleslaw

Red and green cabbage coleslaw in ceramic bowl with wooden spoon.

Light and Crunchy Coleslaw

Christine Rooney
This Light and Crunchy Coleslaw recipe is full of fresh cabbage and carrots. It's the perfect gluten free addition to a summer picnic or BBQ!
4.49 from 35 votes
Print Recipe Pin Recipe Save Recipe Saved Recipe!
Prep Time 30 minutes mins
Total Time 30 minutes mins
Course Salad
Cuisine American
Servings 10
Calories 93 kcal

Ingredients
 
 

  • 4 heaping cups green cabbage
  • 4 heaping cups red cabbage
  • 2 carrots equals 2 cups grated carrots
  • ½ cup mayo
  • ¼ cup Dijon mustard
  • 2 Tbsp. Apple Cider Vinegar
  • 1 tsp. sugar
  • 1 ½ tsp. celery seeds
  • ¼ tsp. kosher salt adjust to taste
  • ¼ tsp. pepper adjust to taste

Instructions
 

  • Shred 4 heaping cups each of green and red cabbage using a food processor or with a knife.
  • Grate 1-2 large carrots using a box grater.
  • For the dressing: Combine ½ cup mayo, ¼ cup Dijon mustard, 2 Tbsp. apple cider vinegar, 1 tsp. sugar, 1 ½ tsp. celery seeds, and ¼ tsp. each of salt and pepper in a small bowl. Whisk together to completely combined.
  • Add half of the vegetables to a large bowl along with half of the dressing. Toss to coat. Add the other half of the veggies and remainder of the dressing and toss everything until completely coated.
  • Garnish with extra celery seeds and fresh herbs (optional). Adjust salt and pepper levels as needed.

Video

Notes

Any leftover coleslaw may be stored for 2-3 days in an airtight container in the refrigerator.
Do not leave this coleslaw out in the sun for more than an hour or so if serving at an outdoor BBQ or picnic.
Adjust salt and pepper levels as needed.

Nutrition

Serving: 1cupCalories: 93kcalCarbohydrates: 3gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 5mgSodium: 198mgPotassium: 73mgFiber: 1gSugar: 1gVitamin A: 2055IUVitamin C: 1mgCalcium: 32mgIron: 1mg
Keyword coleslaw, light coleslaw, crunchy coleslaw, coleslaw recipes, healthy coleslaw,
Tried this recipe?Let us know how it was!

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About Christine

My name is Christine Rooney. I live in rural Minnesota with my husband. I own and operate The Rustic Foodie and work as a freelance photographer and writer. I like my food to be like anything else in life - down to earth and full of flavor.

Reader Interactions

Comments

  1. Ben Myhre

    July 21, 2017 at 7:20 am

    This looks like a great and easy version of some slaw!

    Reply
    • Christine

      July 26, 2017 at 6:25 am

      Thanks, Ben!

      Reply
  2. Mark, CompassandFork

    July 25, 2017 at 12:34 am

    5 stars
    Cabbage is such an underrated vegetable. I love the colors you can achieve with it and so healthy for men's prostate health, something most men are totally clueless on. Here's to great coleslaw.

    Reply
    • Christine

      July 26, 2017 at 6:25 am

      So true! That's really interesting - thank you for sharing!

      Reply
  3. Elaine @ Dishes Delish

    July 25, 2017 at 7:23 am

    5 stars
    I love coleslaw too. And your recipe looks so delicious! I can not WAIT to make this!!

    Reply
    • Christine

      July 26, 2017 at 6:27 am

      Thanks, Elaine! I hope you enjoy!

      Reply
  4. Tina

    July 29, 2017 at 9:15 am

    5 stars
    I'm a huge fan of cabbage recipes. I think it's an underrated veggie. Thanks for sharing this!

    Reply
    • Christine

      August 07, 2017 at 5:36 am

      It totally is! So versatile and tasty.

      Reply
  5. Rebecca | Let's Eat Cake

    July 30, 2017 at 1:35 pm

    5 stars
    Love this cole slaw recipe! Sounds like a yummy healthier version of the classic dish!

    Reply
    • Christine

      August 07, 2017 at 5:37 am

      Thanks, Rebecca!

      Reply
  6. Lynn | The Road to Honey

    July 30, 2017 at 3:49 pm

    Oh Wow! I cannot even wrap my hear around cabbage containing cookies. I agree with you that it just doesn't feel that it belongs there. But it definitely belongs in this stunning slaw. I just adore all the color and texture.

    Reply
    • Christine

      August 07, 2017 at 5:37 am

      Thanks, Lynn! Yeah, we came across the cabbage cookies in the Czech Republic. I wasn't a fan. 🙂

      Reply
  7. ÇitraKale@myhomediaryinturkey

    October 28, 2017 at 9:09 am

    İ love coleslaw. yours looks so fresh and appetizing. Love the idea adding the celery seed .Would love to try your version soon. thx for sharing

    Reply
  8. Debra Newhouse

    July 18, 2020 at 4:11 pm

    5 stars
    Flavors are fantastic. The celery seed and Dijon mustard are a welcome change from the typical cole slaw dressing.

    Reply
    • Christine

      July 19, 2020 at 5:29 am

      Thanks, Deb! So glad you enjoyed it! 🙂

      Reply
  9. Nancy

    August 17, 2022 at 7:05 pm

    5 stars
    Easy and tastes great.

    Reply
    • Christine

      August 17, 2022 at 7:29 pm

      Hi Nancy - Awesome, so glad you enjoyed it! 🙂

      Reply
  10. Ann Millard

    March 20, 2023 at 11:22 am

    I always use less mayo than suggested. I used 1/4 C mayo, squeezed 1/2 a lemon and used caraway seeds rather than celery seeds. Yum!

    Reply
    • Christine

      March 21, 2023 at 5:07 am

      Hi Ann - So glad you enjoyed it! Love the use of caraway seeds!

      Reply
4.49 from 35 votes (29 ratings without comment)

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Thanks for stopping by! My name is Christine Rooney. I live in rural Minnesota with my husband. I own and operate The Rustic Foodie and work as a freelance photographer and writer. I like my food to be like anything else in life - down to earth and full of flavor.

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