Homemade Coleslaw – Garden Style

Eat the food you grow—starting with this crunchy classic.

I had some carrots and cabbage that were ready to be used, so I decided to whip up a quick batch of homemade coleslaw—garden style, of course!

Here’s how I did it:

First things first, peel your carrots. Once they’re cleaned up, chop them into small, bite-sized pieces. Nothing fancy—just something you’d actually want on your fork. Then grab a big bowl (glass or plastic, whatever’s clean!) and toss those carrots in.

Next up is the star of the show: cabbage. I used a mix of regular and green cabbage to give it that pop of color and extra crunch. Chop it up nice and fine, but be sure to cut out the tough core—no one wants to bite into that.

Add both types of cabbage to the bowl with your carrots and give it a little toss. At this point, it already looks good enough to eat!

Now let’s talk dressing:

I kept it simple and creamy with just a handful of ingredients:

• 2 tablespoons of vinegar

• 1 tablespoon of sweetener (I used honey, but sugar works too)

• ½ teaspoon of celery seed

• ⅓ cup of mayonnaise

• ⅓ cup of Greek yogurt

Mix all of that up in a separate bowl until smooth. Then pour it right over the veggies. Give everything a good stir to coat it all evenly. I added a few squirts of lemon juice, plus a pinch of salt and pepper to round it out.

Once it’s all mixed up, pop it in the fridge to chill for a bit. Letting it sit helps the flavors come together—and makes it even better the next day.

This coleslaw is simple, fresh, and made with ingredients straight from the garden. Perfect for a summer side dish, backyard BBQ, or just because.

Keep growing,
Matt
🧢 Grab your garden gear here
🥕 More garden recipes on the blog