Fresh Coleslaw (with Lemon and Herbs!)

We took a cooking class together at a fancy cookware store. It was TERRIBLE! It was great hanging out together of course, because we always have fun no matter where we are, but the class itself was a total bust. We were supposed to learn how to make fried chicken, coleslaw, and biscuits. We showed up and the chef teaching the class had made the coleslaw ahead of time. (I get that coleslaw needs to sit, but that’s when you pull a Martha Stewart: make it together as a class, and then pull out the one you made yesterday for us to eat.)

We made biscuits but the recipe didn’t make enough for all the attendees. This is judging by Karen’s Biscuit Standards, calculated to allot at least 3 biscuits per person. (Okay, maybe I’m being greedy, but I paid 70 bucks for this class. Seventy dollars for 1 biscuit? uh uh.)

Then we fried chicken. A CHEF was teaching this class, and I was really excited to discover the secrets to not getting greasy, over-cooked on the outside, raw in the middle chicken that you have to bake after frying to get the center up to temperature. Well you guessed it, we had to bake the chicken after frying to get the center cooked.

We were feeling like we had totally wasted our money by the end of the class, so we asked if we could bring some of the (mountains) of fried chicken home with us to eat later. AND THEY SAID NO. “The store employees like to eat the leftovers from the cooking classes.” Oh really? DID THEY PAY 70 BUCKS FOR THOSE LEFTOVERS??

This is truly the Best Coleslaw Recipe in the World

But guys. It was all worth it. I would pay $70 again for this coleslaw recipe. (okay maybe not. I’m pretty cheap. But it’s so good!!) Like I said, it was already made when we got to class, so I had plenty of time to just sit over the bowl and nab forkful after forkful.

It’s the lemon and the fresh herbs that makes the difference. I’m not really that into coleslaw. In fact, I just decided to give it another shot a few years ago after an entire childhood of hating it. I like it, but I won’t eat bowlfuls of it. But I will with this lemony goodness.

How to make the Best Coleslaw

Here’s a quick overview of how to make this coleslaw. Scroll down to the recipe card below for complete instructions!

1. In a large bowl, toss together cabbage, carrots, shallot, parsley, dill, chives, and thyme. 
2. In a small bowl or liquid measuring cup, add the buttermilk, mayonnaise, sour cream, lemon zest and lemon juice, sugar, whole grain mustard, caraway, celery seeds, salt, and pepper. Whisk to combine.
3. Pour the dressing over the tossed salad. Cover and chill for at least 30 minutes, or up to 3 days.

Parsley, green onions (or chives), dill, and thyme. I bought a live thyme plant because it was the same price as the cut herbs! Have you seen living herbs in stores lately? I love it. I’ll plant it in my garden soon. Sweet.

See all that dill? That’s how much a quarter cup minced is. Fresh dill is just the best! Throw in some extra!

The lemon makes this coleslaw so bright and fresh. Do you have a microplane grater? They makes zesting lemons SO easy. (And your palm. Don’t do that. They’re super sharp.) It’s my favorite kitchen gadget and they’re only 12 bucks.

Fresh Coleslaw Variations

I love this coleslaw exactly the way it is, but if you want to add your own spin here are a few ideas to get your creative juices flowing.

• Switch your citrus up. Try lime or orange juice in place of the lemon.
• Experiment with cabbage. I like using half red and half green, but of course you can use all red, all green, or even consider another type of cabbage, like Napa or Savoy.
• Try a different mustard. Whole grain mustard has little pops of mustard seed in it, which is delightful, but you could use dijon, hot mustard, even honey mustard.
• Play with herbs. Parsley, dill, thyme, and chives are my favorite combo here. If you’ve got fresh cilantro, rosemary, or tarragon, give those a try!

How to store Fresh Coleslaw

Coleslaw does great hanging out in the fridge. You absolutely need to let the flavors mingle for at least 30 minutes, but it’s even better after a few hours. After 3 days it starts to separate a little more, liquid from solids, and the texture isn’t as fresh. Keep it in an airtight container.

Can you freeze Coleslaw?

Noooo! Why??? Cooked cabbage, like in a soup, does just great in the freezer, but you can’t freeze fresh cabbage and expect the texture to remain the same. This recipe is all about freshness. It comes together quickly, so if you want more, just make a fresh batch.

This Fresh Coleslaw Recipe will be the star of the summer potluck

This coleslaw would make a great side to bring to BBQs, block parties, and potlucks this summer! Eric and I were snacking on it today and dreaming about putting it on burgers. Or pulled pork sandwiches. Or pairing it with grilled chicken. So many options!