If you need a fresh side dish this Joanna Gaines Coleslaw recipe is absolutely perfect. It combines crunchy cabbage with a creamy tangy dressing that everyone loves.
Learning how to make Joanna Gaines Coleslaw is a great way to improve your summer meals. This dish brings a classic farmhouse feel to your dinner table every single time.
Get your mixing bowl ready and enjoy this amazing Joanna Gaines Coleslaw recipe with your friends today!
My Story With This Comforting Coleslaw
I first tried a version of this dish at a backyard picnic last summer. The sun was shining and the grill was full of smoky burgers. I wanted something cool and crisp to balance the heavy meat. When I found this recipe in Joanna’s cookbook it felt like home.
The first time I made it, the balance of vinegar and sugar was just right. My family loved how it stayed crunchy even after sitting for a while. It has now become my favorite side for every outdoor gathering we host.
It is the kind of food that makes memories around a crowded picnic table. I hope it brings that same fresh magic to your next family meal too.
Equipment List
- Large mixing bowl
- Small whisk or fork
- Sharp kitchen knife
- Cutting board
- Large spoon for tossing
- Measuring cups
- Measuring spoons
- Airtight container for storage
Recipe Overview
- Recipe Name: Joanna Gaines Coleslaw
- Servings: 6 People
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 15 mins
- Course: Side Dish
- Cuisine: American
- Calories: 145 kcal per serving
Ingredients for Joanna Gaines Coleslaw
- 1 medium head of green cabbage, finely shredded
- 2 large carrots, peeled and grated
- 1/2 cup high-quality mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons granulated sugar
- 1/2 teaspoon celery seed
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup fresh parsley, finely chopped
Instruction for Joanna Gaines Coleslaw
1. Shred the Vegetables
Start by cleaning your cabbage and removing any wilted outer leaves. Use a sharp knife or a mandoline to shred the cabbage very thinly. Peel the carrots and grate them using the large holes of a box grater.
2. Mix the Dressing Base
In a small bowl, whisk together the mayonnaise and apple cider vinegar. Add the Dijon mustard and sugar into the mixture. Stir until the sugar has dissolved and the dressing looks smooth and creamy.
3. Season the Dressing
Add the celery seed, salt, and black pepper to the creamy base. These small seeds add a classic savory flavor to the Joanna Gaines Coleslaw recipe. Whisk everything again to ensure the spices are evenly spread out.
4. Combine Cabbage and Carrots
Place the shredded cabbage and grated carrots into a very large mixing bowl. Toss them together with your hands or a large spoon. This ensures you have a beautiful mix of green and orange colors.
5. Dress the Coleslaw
Pour the creamy dressing over the vegetables in the large bowl. Use your spoon to toss the mixture thoroughly. Every piece of cabbage should be lightly coated with the tangy dressing.
6. Add Fresh Herbs
Stir in the finely chopped fresh parsley for a burst of color. The parsley adds a clean, bright taste to the crunchy vegetables. It makes the dish look like it came from a professional kitchen.
6. Chill the Dish
Cover the bowl tightly with plastic wrap or a lid. Place it in the refrigerator for at least one hour before serving. This time allows the flavors to meld and the cabbage to soften slightly.
7. Give a Final Toss
Just before serving, take the bowl out and give it one more stir. The dressing often settles at the bottom of the bowl while chilling. A quick toss brings all that creamy flavor back to the top.
Cooking Tips and Simple Recipe Variations
- Mix the Colors: Use half red cabbage and half green cabbage for a colorful look.
- Keep it Crunchy: Do not add the dressing until two hours before eating.
- Add Some Fruit: Stir in some dried cranberries or sliced apples for a sweet twist.
- Spicy Kick: Add a tiny pinch of cayenne pepper for a little bit of heat.
- Greek Yogurt Swap: Use Greek yogurt instead of mayonnaise for a lighter, protein-packed version.
- Vinegar Choice: White wine vinegar works well if you do not have apple cider vinegar.
Little History Behind This Comfort Food
Coleslaw actually comes from a Dutch word “koolsla,” which means cabbage salad. It has been a staple in American homes for over a hundred years. Every region has its own special way of making the dressing.
Joanna Gaines represents a modern farmhouse style that focuses on simple fresh ingredients. Her version is popular because it tastes like a traditional family recipe from the past.
It is a dish that honors hard work and shared meals in the countryside.
What to Serve With This Dish
This coleslaw is the ultimate partner for pulled pork sandwiches or sloppy joes. It also tastes great next to fried chicken or grilled fish fillets. Many people love to put a scoop right on top of their hot dogs.
It provides a cool crunch that cuts through rich, savory flavors perfectly. Serve it alongside corn on the cob for a complete summer feast.
Occasion or Event Ideas
This is the perfect side dish for a Fourth of July barbecue celebration. It is very easy to transport to a neighborhood potluck or church social. You can also serve it at a casual birthday party in the park.
Because it is quick, it is great for busy weeknight dinners too. It feels classic enough for a holiday but easy enough for any day.
Storage and Reheating Tips
- Fridge: Store the coleslaw in an airtight container for up to three days.
- Stir Regularly: Give it a quick stir each time you take it out.
- Avoid Freezing: Do not freeze this dish as the cabbage will turn mushy.
- Drain Excess Liquid: If it gets too watery, simply drain the extra liquid out.
- Refresh the Taste: Add a tiny splash of vinegar to leftovers to wake up the flavor.
Nutrition Information
| Nutrient | Amount per Serving |
| Calories | 145 kcal |
| Protein | 2g |
| Fat | 11g |
| Carbohydrates | 10g |
| Fiber | 3g |
| Sugar | 6g |
Is This Dish Good for You?
This dish is a fantastic way to eat more raw vegetables. Cabbage is very high in Vitamin K and Vitamin C, which help your bones and skin. Carrots are famous for being good for your eyes and overall immune system.
The celery seeds provide small amounts of minerals like calcium and iron. While mayonnaise has fat, you can choose a light version to save on calories. Making it at home means you avoid the high salt found in store-bought tubs.
Joanna Gaines Coleslaw Recipe
Ingredients
- 1 medium head of green cabbage finely shredded
- 2 large carrots peeled and grated
- 1/2 cup high-quality mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons granulated sugar
- 1/2 teaspoon celery seed
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup fresh parsley finely chopped
Instructions
Shred the Vegetables
- Start by cleaning your cabbage and removing any wilted outer leaves. Use a sharp knife or a mandoline to shred the cabbage very thinly. Peel the carrots and grate them using the large holes of a box grater.
Mix the Dressing Base
- In a small bowl, whisk together the mayonnaise and apple cider vinegar. Add the Dijon mustard and sugar into the mixture. Stir until the sugar has dissolved and the dressing looks smooth and creamy.
Season the Dressing
- Add the celery seed, salt, and black pepper to the creamy base. These small seeds add a classic savory flavor to the Joanna Gaines Coleslaw recipe. Whisk everything again to ensure the spices are evenly spread out.
Combine Cabbage and Carrots
- Place the shredded cabbage and grated carrots into a very large mixing bowl. Toss them together with your hands or a large spoon. This ensures you have a beautiful mix of green and orange colors.
Dress the Coleslaw
- Pour the creamy dressing over the vegetables in the large bowl. Use your spoon to toss the mixture thoroughly. Every piece of cabbage should be lightly coated with the tangy dressing.
Add Fresh Herbs
- Stir in the finely chopped fresh parsley for a burst of color. The parsley adds a clean, bright taste to the crunchy vegetables. It makes the dish look like it came from a professional kitchen.
Chill the Dish
- Cover the bowl tightly with plastic wrap or a lid. Place it in the refrigerator for at least one hour before serving. This time allows the flavors to meld and the cabbage to soften slightly.
Give a Final Toss
- Just before serving, take the bowl out and give it one more stir. The dressing often settles at the bottom of the bowl while chilling. A quick toss brings all that creamy flavor back to the top.
Notes
- Mix the Colors: Use half red cabbage and half green cabbage for a colorful look.
- Keep it Crunchy: Do not add the dressing until two hours before eating.
- Add Some Fruit: Stir in some dried cranberries or sliced apples for a sweet twist.
- Spicy Kick: Add a tiny pinch of cayenne pepper for a little bit of heat.
- Greek Yogurt Swap: Use Greek yogurt instead of mayonnaise for a lighter, protein-packed version.
- Vinegar Choice: White wine vinegar works well if you do not have apple cider vinegar.
FAQs about Joanna Gaines Coleslaw Recipe
Can I make this recipe a day in advance?
Yes, you can definitely make it the night before your event. In fact, many people think it tastes even better after 24 hours in the fridge. The cabbage will stay crunchy enough to enjoy the next day. Just make sure to keep it covered and cold until you serve it.
How do I prevent the coleslaw from getting too watery?
Cabbage naturally releases water when it touches salt and vinegar. To stop this, you can salt the cabbage separately for 30 minutes first. Rinse it and pat it dry before adding the dressing. This extra step keeps your coleslaw very creamy and never soggy.
What is the best way to shred the cabbage?
Using a mandoline slicer gives you the most even and thin results. If you do not have one, a sharp chef’s knife works perfectly fine. Simply cut the cabbage into quarters and slice across the leaves very thinly. You can also buy bags of pre-shredded mix to save time.
Can I use a different type of sugar?
Yes, you can use honey or maple syrup if you prefer natural sweeteners. Just remember that liquid sweeteners might make the dressing a little thinner. Start with a smaller amount and taste as you go. The goal is to balance the sour vinegar with a hint of sweetness.
Final Thoughts
I truly hope you enjoy making this Joanna Gaines Coleslaw recipe for your family. It is a simple joy that proves how great basic ingredients can taste together. The crunch of the cabbage and the creaminess of the dressing are a perfect match.
It is a reliable recipe that you will come back to every single summer. Cooking is all about creating something fresh and sharing it with people you care about.
Please share this recipe with your friends and let me know how they liked it. Happy tossing and enjoy your beautiful farmhouse-style side dish!
Hi! I’m Livy Lane, the creator of LivyCooks.com. I share easy, delicious recipes anyone can make at home. Let’s cook, taste and enjoy every bite together!