Coleslaw is one of those simple side dishes that's easy to make at home13:47, 10 Jul 2026Coleslaw is a firm favourite, whether it's piled onto salads, served alongside a barbecue, or added to a picky bits spread. Its creamy texture and crisp crunch make it a delicious addition to almost any meal. Better still, making it from scratch means you can tweak the flavours and ingredients to create a coleslaw that's just right for you.‌And while plenty of people will insist they've perfected this beloved cabbage, carrot, and onion-based creation, one food enthusiast claims her grandmother genuinely discovered the secret to producing the finest coleslaw.‌Food writer and photographer Mackenzie Schieck reveals there's one element that distinguishes her family recipe from the rest. She explained: "Most coleslaws have slices of cabbage and other ingredients that are small-ish but clearly discernible from one another."‌Yet Mackenzie's grandmother approached it somewhat differently. "She chopped her ingredients more finely than anyone else", stated the Simply Recipes writer.Plenty of people would contend that finely chopping the ingredients eliminates one of this dish's finest qualities, the distinctive crunchiness.After all, most recipes require shredded vegetables, which is precisely how you achieve those lovely, textured ribbons of colour running through the creamy dressing.‌Nevertheless, Mackenzie maintains that chopping everything up "extra small" creates "hands-down the most melt-in-your-mouth slaw" she's ever experienced.That said, it's crucial to note that the coleslaw retains a "nice crunch" while blending with the sauce in a way many others don't.‌How to make tastier coleslawYou don't need exceptional chopping skills to recreate this clever coleslaw hack, provided you've got a blender to hand.Simply Recipes writer suggests blitzing the vegetables in the blender one ingredient at a time, until they are lightly broken down into generous chunks.Following that, use a knife to chop everything down to your preferred size. Naturally, Mackenzie's grandma would recommend that smaller pieces are the way to go.‌Coleslaw recipeIngredientsOne small white cabbage or half a large oneFour carrots, peeledOne large red onionHalf a small bunch of dillChives, parsley or coriander, finely chopped (optional)One tbsp Dijon mustard50g mayonnaise50g yoghurtSour cream or more mayoOne to two tbsp white wine vinegarA few pinches of paprika‌MethodThis "classic" homemade coleslaw recipe by Good Food can be prepared in a few straightforward steps:Strip away any bruised or damaged outer leaves, then slice the cabbage in half through the stem and cut out the core with a sharp knife.‌Place the cut side face down on a chopping board and slice into fine shreds (or drop a few chunks into a blender), then chop finely.Grate or blend the carrots, then slice the onion as finely as possible and add it to the bowl along with the cabbage. Stir the herbs into the mixture, then whisk together the mustard, mayo, yoghurt and vinegar in a jug.Season thoroughly to taste, incorporating additional vinegar if required. Pour the dressing into the vegetable bowl and combine everything together with a large spoon to coat the vegetables evenly.Article continues belowFinish with a few pinches of paprika, and serve immediately. The mixture can be covered and refrigerated for up to three days. Stir thoroughly before serving.