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Creating Fresh Garden-to-Table Coleslaw

Coleslaw is cool and refreshing, and you can harvest a lot of the ingredients right in your garden! There’s something incredibly satisfying about harvesting fresh vegetables from your own garden and turning them into a delicious meal. If you grow a cabbage patch in your backyard, you’re in for a treat! 

Let’s look at the simple process of making this wonderful treat that goes great with any number of meals and is a fantastic side dish at cookouts, too!

Serves: 6 – 8 


To start your garden-to-table coleslaw adventure, gather the following fresh ingredients:

  • 1 medium-sized cabbage (approximately 2 pounds)
  • 2 large carrots
  • 1 medium-sized onion (red or white)
  • 1/2 cup of mayonnaise
  • 1/4 cup of sour cream
  • 2 tablespoons of apple cider vinegar
  • 2 tablespoons of honey
  • 1 teaspoon of Dijon mustard
  • Salt and pepper to taste


Before you dive into the coleslaw-making process, make sure you have the right tools and containers on hand:

  1. Cutting Board: A large, sturdy cutting board for chopping and shredding vegetables.
  2. Sharp Knife: A sharp chef’s knife for precise and efficient cutting.
  3. Box Grater or Food Processor: To grate the carrots and cabbage quickly.
  4. Large Mixing Bowl: Large enough to toss and mix the coleslaw.
  5. Small Bowl: For whisking together the dressing ingredients.
  6. Whisk: To blend the dressing smoothly.
  7. Measuring Cups and Spoons: For accurate measurements.
  8. Storage Container: An airtight container for storing the coleslaw in the refrigerator.

Steps to Making Fresh Coleslaw

Now that you have everything you need, let’s get started! 

Step 1: Prepare Your Vegetables

  • Wash the cabbage thoroughly under cold running water to remove any dirt or insects.
  • Using your knife, remove the tough outer leaves and cut the cabbage in half.
  • Shred the cabbage finely using a box grater or a food processor. If using a box grater, take your time so you get thin, uniform shreds.
  • Next, peel and grate the carrots with the grater or food processor. You can adjust the coarseness to your preference.
  • Finally, finely chop the onion. You can choose between red or white onions, depending on your flavor preference.

Step 2: Prepare the Dressing

  • In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, honey, Dijon mustard, and a pinch of salt and pepper. Blend until the dressing is smooth and well-mixed. Taste and adjust the seasoning if needed.

Step 3: Combine the Ingredients

  • In your mixing bowl, combine the shredded cabbage, grated carrots, and chopped onion. Toss them together to ensure an even distribution of ingredients.

Step 4: Dress Your Coleslaw

  • Pour the creamy dressing you prepared earlier over the vegetables in the mixing bowl. Use a spatula or large spoon to gently fold the dressing into the vegetables until they are well-coated. Make sure not to overdo it; a light touch is key to achieving a delightful, crunchy texture.

Step 5: Chill and Serve

  • Cover your coleslaw with plastic wrap or transfer it to an airtight container.
  • Refrigerate for at least an hour before serving to allow the flavors to blend and the coleslaw to become refreshingly crisp and cool.
  • Once chilled, serve your fresh garden-to-table coleslaw as a side dish or alongside your favorite barbecue, sandwiches, or grilled meats.

Creating coleslaw from freshly harvested cabbage and other garden ingredients is a rewarding kitchen venture that allows you to appreciate the fruits of your labor. With a few simple steps, you can transform your garden’s bounty into a delicious, homemade dish that will leave your taste buds craving more!