Old Fashioned Farmhouse Coleslaw
Old-fashioned farmhouse coleslaw is one of those sides that quietly earns its place at the table. Crisp cabbage, carrots, and a simple, creamy from-scratch dressing come together to make a side that goes perfectly alongside just about everything. If you’re looking for a traditional, dependable coleslaw that wins at your table every time, this is the one to make.
Perfect for potlucks, picnics, and everyday dinners alike
A bowl of cool, crisp farmhouse-style coleslaw has a way of fitting in wherever it’s served. This is a recipe I learned from my Grandmother years ago, and it’s one I’ve been making — and sharing — ever since. It’s been served at countless meals over the decades, and everyone who tastes it wants the recipe.
I especially love serving it alongside my homestyle cast iron skillet meatloaf and my old-fashioned chicken and gravy, where its clean, familiar texture balances those hearty dishes beautifully.
And if you’re building out a table of classic sides that always work, my roasted honey balsamic carrots and my cheese and basil zucchini tomato side are both solid choices to add next.
Recipe ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Cabbage: Fresh green cabbage, finely grated, preferably using a food processor fitted with a grating blade for uniform texture; a box grater works well too, but will take more time.
- Carrots: Fresh carrots, peeled and finely grated to match the cabbage so the vegetables combine evenly and hold the dressing consistently.
- Mayonnaise: Full-fat mayonnaise forms the base of the dressing; for best results and ingredient control, use my simple homemade mayonnaise.
See the recipe card for full information on ingredients and quantities.
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How to make old-fashioned farmhouse coleslaw
Step 1: Cut the cabbage into manageable wedges and grate it finely, ideally using a food processor with a grating blade for even, consistent pieces; a box grater works as well with a bit more time. Peel the carrots and grate them to the same size as the cabbage so the vegetables blend evenly. Fine grating is important here — larger shreds will noticeably change the flavor of the finished coleslaw.
Step 2: Whisk the mayonnaise, sugar, pepper, and salt together in a bowl until evenly combined. Make sure the sugar and pepper are distributed throughout the mayonnaise evenly, so the seasoning is consistent when mixed with the vegetables. Scrape the sides of the bowl once or twice to avoid uneven pockets.
Step 3: Add the grated cabbage and carrots to a large bowl, then pour the mayonnaise mixture over the top. Stir until the dressing is evenly distributed. The mixture should look evenly dressed without excess pooling at the bottom of the bowl.
Step 4: Cover the coleslaw and refrigerate for at least one hour, with overnight resting preferred. This resting time allows the flavors to meld and develop, improving the overall consistency and balance of the dish.
Top tips
- Use a food processor when possible: A grating blade produces more uniform pieces than hand-grating, which helps the vegetables mix evenly and distribute the dressing more consistently.
- Grate vegetables just before mixing: Freshly grated cabbage and carrots retain better structure than vegetables grated far in advance.
- Adjust acidity to taste: If a tangier coleslaw is preferred, add apple cider vinegar 1 tbsp at a time, mixing well and tasting between additions to avoid overpowering the dressing.
- Mix thoroughly before resting: Make sure the dressing is fully distributed before refrigeration so the flavors develop evenly during the rest period.
- Expect moisture release over time: Grated vegetables naturally release liquid as the coleslaw rests; a quick stir before serving helps redistribute the dressing.
Old-Fashioned Farmhouse Coleslaw
Ingredients
- 6 cups finely grated cabbage
- 2 large carrots peeled and finely grated
- 3/4 cup mayonnaise
- 2 tablespoons granulated sugar
- 1/2 teaspoon finely ground black pepper
- 1/4 teaspoon salt
Instructions
- Grate the cabbage finely. Peel and grate the carrots to the same size.
- Whisk the mayonnaise, sugar, pepper, and salt together until evenly combined.
- Add the grated cabbage and carrots to a large bowl. Pour the mayonnaise mixture over the top and stir until evenly combined.
- Cover and refrigerate for at least 1 hour before serving; overnight resting is preferred for best results.
Notes
- Make-ahead: This coleslaw can be made in advance and benefits from resting; overnight refrigeration is preferred.
- Moisture release: Grated cabbage and carrots will release some liquid as they sit; stir before serving to redistribute the dressing.
- Texture: Fine grating creates a crisp but cohesive texture that holds the dressing evenly without becoming soggy.
- Food safety: Keep refrigerated and do not leave at room temperature for extended periods.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This farmhouse coleslaw is the kind of simple, comforting side that brings back all the best memories — my Grandma served it at every summer picnic. It’s fresh, creamy, and so easy to love. If you make it, I’d be delighted to hear how it turned out for you — leave a comment below to share your thoughts or ask any questions. Enjoy this taste of tradition!