Mr Ron’s Coleslaw Recipe

Coleslaw is a dish that fits just about anywhere. It works with grilled meat, fried chicken, or even as a topping on a sandwich.

I’ve always liked having it as a quick side because it makes any meal feel fresh. For me, coleslaw was something I usually picked up from the store. My favorite was Mr Ron’s coleslaw recipe, because it had the right mix of crunch, creaminess, and tang.

When I moved to Canada for work, I couldn’t find ready-made coleslaw at nearby stores. That pushed me to try making it myself.

I searched the ingredients and steps online, gave it a shot, and to my surprise, I loved the homemade version even more.

Now, I make it often and enjoy every bite. Today, I want to share Mr Ron’s coleslaw recipe with you so you can make it too.

Why You’ll LOVE This Mr Ron’s Coleslaw Recipe

You will find this coleslaw recipe amazing because it brings together the perfect mix of crunch and creaminess. The fresh cabbage gives you that satisfying bite while the mayonnaise makes everything smooth and rich.

What makes Mr Ron’s coleslaw recipe special is how the lime juice adds a bright, fresh taste that wakes up all your senses. The carrots bring natural sweetness, and the cilantro gives it a unique flavor that sets it apart from regular coleslaw.

This recipe is also very flexible – you can make it exactly as written or change things to match what you like. Many people tell me this is the best coleslaw they have ever tried. It’s fresh, creamy, and has just the right amount of tang.

Mr Ron’s Coleslaw Ingredients

1 pound cabbage (or about ¼ of a large cabbage): This is the main part of the slaw. Cut it into thin pieces for a nice crunch. Green cabbage is classic, but you can use purple cabbage for a pop of color. To save time, a bag of pre-shredded coleslaw mix works just fine.

2 medium carrots: These are peeled and grated. They make the coleslaw sweet and add a nice orange color. Pre-shredded carrots or baby carrots are also okay to use.

¼ cup cilantro (a small handful): This herb is chopped up small. It gives a fresh, lively taste. If you do not like the taste of cilantro, you can just leave it out. Another option is to use the same amount of fresh parsley.

1 tablespoon white sugar: This balances out the tang and brings all the flavors together. You can also use honey or a sugar substitute if you prefer.

1 teaspoon black pepper: This adds a little bit of gentle spice. Using pepper that you grind fresh from a mill will give the best flavor.

Juice of 1 small lime: The lime juice makes everything taste fresh and bright. If you do not have a lime, you can use juice from a lemon instead.

½ cup mayonnaise: This gives creaminess and holds everything together. You can use light mayo, vegan mayo, or even Greek yogurt if you want a lighter version.

Recommended Equipment

1. Cutting board – for chopping vegetables
2. Sharp knife – makes cutting easier and safer
3. Large mixing bowl – holds all ingredients comfortably
4. Grater – use big holes for carrots
5. Citrus juicer – gets more juice from lime
6. Mixing spoon – To combine everything.

How To Make Mr Ron’s Coleslaw

Step 1 | Prep the cabbage

Take your head of cabbage. Cut it into thin slices. If the slices look too long, you can cut them in half. This makes the pieces easier to eat. Put all the sliced cabbage into your large mixing bowl.

Step 2 | Grate the carrots

Peel the skin off the carrots. Use your grater with the largest holes to shred them. Add all the shredded carrot to the bowl with the cabbage.

Step 3 | Chop the cilantro

Wash the cilantro, remove any thick stems, and chop the leaves until they are in small pieces. Toss it into the bowl with the cabbage and carrots.

Step 4 | Season the mix

Sprinkle in the sugar, black pepper, and squeeze the juice of a small lime over the top. Use your spoon to give everything a good mix

Step 5 | Add mayonnaise

Pour the mayo over the seasoned vegetables. Use your mixing spoon or clean hands to mix everything together.

Make sure every piece of vegetable gets coated with mayo. The mixture should look creamy but not too wet. Taste it and add more mayo one spoon at a time until it tastes right to you.

Step 6 | Chill and serving

Cover the bowl and place it in the fridge for at least 30 minutes. This allows the flavors to come together and the cabbage to soften just a little while still staying crunchy.

That’s it – your Mr Ron’s Coleslaw is ready to serve.

Chef’s Special Notes

• For Extra Crunch: If you like a lot of texture, you can add a handful of sunflower seeds or sliced almonds right before you serve it.
• Make it First: This is a great dish to make early in the day. The longer it sits, the better the flavors get. Just keep it cold in the fridge.
• Not Too Wet: If your coleslaw looks watery after being in the fridge, just give it a good stir. The water will mix back in with the dressing.

How to Serve This Mr Ron’s coleslaw

This coleslaw works great with so many different foods. I love serving it with BBQ chicken or pork. The cool, creamy texture balances out the smoky, rich flavors perfectly.

It’s also amazing with fish tacos – the lime in the coleslaw matches really well with the fish.

For summer cookouts, I always make a big bowl of this coleslaw. It goes great with burgers and hot dogs.

The fresh, crunchy vegetables help cool down your mouth after eating spicy or hot foods. You can also serve it as a light lunch with some crackers or bread.

This coleslaw tastes even better the next day, so don’t worry about making too much. The flavors have time to mix together overnight. Just give it a quick stir before serving.

Storage & Shelf Life

Make-Ahead: This coleslaw is great to prepare in advance. You can shred the cabbage and carrots a day earlier and store them in airtight containers. Mix the dressing separately and combine before serving.

How to Store: Once mixed, place the coleslaw in an airtight container. Keep it in the refrigerator at all times. This prevents it from losing freshness and keeps the dressing from spoiling.

Shelf Life: Homemade coleslaw lasts 2–3 days in the fridge. After that, the vegetables lose their crunch, and the dressing becomes watery. For the best flavor, enjoy it within the first 24–48 hours.

Mr Ron’s Coleslaw Recipe FAQs

1. Can I make this coleslaw without mayonnaise?

Yes, you can. If you don’t want to use mayo, try Greek yogurt, sour cream, or even a light vinaigrette dressing. These alternatives keep it creamy or tangy while cutting down on heaviness. Vegan mayo also works perfectly.

2. Can I add other vegetables to Mr Ron’s coleslaw?

Yes, some shredded onions or bell peppers can be nice additions. Keep the main balance of cabbage and carrots to keep the classic taste. Add extras as you prefer for variety.

3. My coleslaw is too watery. What can I do?

Sometimes cabbage can release water. After you slice the cabbage, you can sprinkle it with a little salt and let it sit in a colander for 20 minutes. Then, rinse the salt off and pat the cabbage very dry with a clean kitchen towel. This helps remove extra water before you add the dressing.

4. Can I freeze coleslaw?

Freezing is not recommended for mayo-based coleslaw because the texture changes once thawed. However, you can freeze the shredded vegetables without dressing. Add the mayo mixture later when you’re ready to serve.

Mr Ron’s coleslaw recipe is a simple yet classic dish that fits into almost any meal. It’s quick to make, easy to adjust, and full of fresh flavor.

From family dinners to backyard cookouts, this coleslaw adds balance and crunch to your plate. Making it at home means you get to control the ingredients and enjoy it at its best.