Two-Cabbage Coleslaw Recipe (Classic Dutch Koolsla)

Bowl of Dutch coleslaw
Nutritious and delicious: Dutch coleslaw

The Spruce / Karin Engelbrecht

Prep: 20 mins
Cook: 0 mins
Total: 20 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
381 Calories
22g Fat
45g Carbs
10g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 381
% Daily Value*
Total Fat 22g 28%
Saturated Fat 4g 18%
Cholesterol 12mg 4%
Sodium 348mg 15%
Total Carbohydrate 45g 16%
Dietary Fiber 18g 66%
Protein 10g
Calcium 283mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Did you know that coleslaw is named after the Dutch words kool (cabbage) and sla (salad)? Yes, this American barbeque favorite is actually Dutch. Coleslaw is one of those dishes that has suffered terrible abuse over the years, especially at the hands of some fast food companies, but a proper homemade coleslaw is hard to beat. It’s full of vegetable goodness and as long as you don’t drown it in too much mayonnaise it is rather healthy too. 


  • For the Dressing:
  • 1/2 cup mayonnaise
  • 1 teaspoon mustard (grainy)
  • 1 teaspoon white wine vinegar
  • For the Salad:
  • 1/4 head red cabbage (finely chopped)
  • 1/4 head white cabbage (finely chopped)
  • 2 carrots (grated or cut into tiny cubes)
  • 1 leek (sliced very finely)
  • 1 red paprika (cut into tiny cubes)
  • 1/2 cup cress sprouts (or mixed sprouts)

Steps to Make It

  1. Gather the ingredients.

  2. Mix the mayonnaise, mustard, and vinegar together for the dressing.

  3. Now place the remaining ingredients in a large bowl, add the dressing, and toss until everything is just covered.


  • Clearly, this is a cinch to make if you have a food processor. We sometimes cheat and buy a pack of presliced and pre-diced veggies at the supermarket, to which we add the dressing, cress, and a few other ingredients.

  • Variation: Add diced apples and chopped walnuts.

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