This healthy homemade coleslaw is a delicious seasonal cabbage recipe. Learn to make coleslaw with homemade mayonnaise for a tasty and frugal salad.
As a little girl, I never really liked coleslaw. It wasn’t because I didn’t care for vegetables or salads. Quite the contrary! I just couldn’t get past the greasy mayonnaise dressing most coleslaw salads were drowned in.
Not being a fan of mayonnaise to begin with, I’d always pass it up at church potlucks and summer gatherings.
It wasnt until recently that I attempted to make coleslaw with home grown vegetables and homemade mayonnaise dressing. And I actually found myself enjoying the flavors!
Make this salad with home grown cabbages and a homemade dressing, and you can’t go wrong.
What is coleslaw made of?
There are many variations of slaw out there, but the base usually consists of finely sliced raw cabbage. Other vegetables are usually added in and occasionally, dried fruit as well.
Raw vegetables are coated in a creamy, mayonnaise based dressing that can be sweet or tangy. This frugal salad recipe used to be a common choice for summer picnics, barbecues and large gatherings.
Is coleslaw healthy for you?
Because coleslaw is just finely sliced raw vegetables, the base is healthy. The dressing is what makes it breaks it (as with most salads). If you use my homemade mayonnaise in this recipe, you can rest assured that it IS healthy.
What type of cabbage is best for coleslaw?
I’ve only ever used traditional green or red cabbage heads for this recipe. But the internet told me that you can use Savoy and Napa cabbages as well. 😉
Regardless of the type, you’ll find that garden fresh cabbages are the juiciest, tastiest and will make the best coleslaw!
Tools You’ll Need
- cutting board
- large kitchen knife
- grater
- kitchen blender
- spatula
- measuring cups and spoons
- bowl for mixing salad
- small bowl for mixing dressing
Ingredients
Salad
- Cabbage
- Carrot
- Dill sprigs
Dressing
- Avocado oil
- Raw egg
- Apple cider vinegar
- Mustard
- Garlic
- Honey
How to Make Coleslaw with Homemade Mayonnaise
Harvest your vegetables and clean at the kitchen sink.
Take out a cutting board, knife and grater. Finely slice cabbage and measure out into mixing bowl. Grate carrots until you have 2 cups and also add to bowl.
Finely mince fresh dill and place on top of vegetables. Mix everything together.
In your kitchen blender, place part of the avocado oil, egg, apple cider vinegar and mustard. Whirl for 10 seconds, then slowly add remaining oil until you have a thick mayonnaise.
Scrape out into a small bowl and stir in remaining apple cider vinegar and honey.
Pour over vegetables and stir.
Chill for 2-12 hours before serving.
What does homemade coleslaw go with?
Coleslaw pairs well with sandwiches, wraps, burgers, barbecued meats and is one of those summer or autumn salads that goes over well at picnics and outdoor group meals.
Coleslaw with Homemade Mayonnaise Dressing
Equipment
- cutting board
- large kitchen knife
- box grater
- kitchen blender
- measuring cups and spoons
- mixing bowl
- small bowl for dressing
Ingredients
Salad
- 6 cups finely sliced cabbage (red or green)
- 2 cups shredded carrot
- 3 tablespoons minced fresh dill
Healthy Dressing
- 3/4 cup avocado oil
- 1 raw egg
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon prepared mustard (or 1/4 teaspoon dried powder)
- 1 teaspoon salt
Flavorings
- 2 tablespoons raw honey
- 1 tablespoon apple cider vinegar
Instructions
Salad
- Using a large kitchen knife, finely slice cabbage on your cutting board and measure into your mixing bowl.
- Mince fresh dill and measure 3 tablespoons into mixing bowl.
- Grate carrot, measure and also add to bowl.
Healthy Dressing
- In your kitchen blender, measure in just 1/4 cup of the avocado oil.
- Also add a raw egg, apple cider vinegar, mustard and salt.
- Add lid to blender and puree for 10 seconds.
- In the meantime, measure out the remaining 1/2 cup avocado oil.
- Leave blender running and slowly drizzle avocado oil in through the lid.
- Dressing will start to thicken and eventually, will stick to sides of blender.
- When all the oil has been added, blend for another 10 seconds or so.
- Use a spatula to scrape homemade mayonnaise into a small mixing bowl.
Flavorings
- Measure 2 tablespoons of raw honey into the homemade mayonnaise dressing and stir with a fork or whisk to mix in well.
- Also add 1 tablespoon of apple cider vinegar to the homemade dressing for some extra tang.
- Pour dressing over salad and stir everything together.
- Let sit for 2-12 hours in the refrigerator before serving.
- Serve chilled.
I'm Autumn. Join me in the simple cottage life and learn how to keep a traditional kitchen, garden and pantry!
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