Old-Fashioned Farmhouse Coleslaw

Finely grated cabbage and carrot coleslaw in a large bowl.

This simple coleslaw recipe combines finely grated cabbage and carrots with a smooth, from-scratch mayonnaise dressing. Perfect for potlucks, picnics, and everyday dinners alike.

Course Side Dishes

Cuisine American

Prep Time 15

Resting Time 1

Total Time 15

Servings servings

Calories 234kcal

Author Diane Gail

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

US Customary - Metric

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