Coleslaw

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Author: yumenjoy
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Comments: 11
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Overall Rating: 4.8 / 5.0
Coleslaw
⏱️ cook time 1 hour 20 minutes (20 minutes active prep, 1 hour chilling)
🍽️ servings 6
⚡ Difficulty easy

intro

Crisp, tangy, creamy classic coleslaw is the cool, crunchy, crowd-pleasing side perfect for summer grilled meals, picnics, and potlucks.

Ingredients

Green cabbage 450 grams (1 small head, cored)
Carrot 100 grams (1 medium, peeled)
Red onion 30 grams (approx 2 thin slices)
Full-fat mayonnaise 120 ml (1/2 cup)
Apple cider vinegar 30 ml (2 tablespoons)
Granulated sugar 25 grams (2 tablespoons)
Dijon mustard 5 grams (1 teaspoon)
Celery seed 1 gram (1/2 teaspoon)
Kosher salt 3 grams (1 teaspoon)
Freshly ground black pepper 0.5 grams (1/4 teaspoon)

Steps

1

Prep fresh vegetables

Start by prepping your produce: cut the cored green cabbage into quarters, then slice into uniform 2mm thin shreds using a sharp chef’s knife or mandoline. Shred the peeled carrot on the large holes of a box grater, then finely dice the red onion into 3mm pieces. Combine all prepped vegetables in a large 3-liter mixing bowl.

Step 1
step1：Prep fresh vegetables
2

Whisk dressing base

In a separate 500ml small mixing bowl, combine 120ml full-fat mayonnaise, 30ml apple cider vinegar, and 5g Dijon mustard. Whisk continuously at a steady pace for 30 seconds until the mixture is completely smooth, with no lumps of mustard or separated mayonnaise visible.

Step 2
step2：Whisk dressing base
3

Season creamy dressing

Add 25g granulated sugar, 1g celery seed, 3g kosher salt, and 0.5g freshly ground black pepper to the smooth dressing base. Whisk for an additional 20 seconds until the sugar and spices are fully incorporated, with no gritty undissolved sugar left at the bottom of the bowl.

Step 3
step3：Season creamy dressing
4

Toss slaw to coat

Pour the entire batch of finished dressing over the shredded cabbage, carrot, and onion in the large mixing bowl. Use two wide salad forks to toss the mixture thoroughly for 1 full minute, ensuring every vegetable shred is evenly coated in creamy dressing, with no dry patches of cabbage remaining.

Step 4
step4：Toss slaw to coat
5

Seal slaw tightly

Use the back of a large silicone spoon to gently press the coated coleslaw down into the bowl, so dressing settles around the vegetables instead of pooling on top. Tightly cover the bowl with a lid or food-safe plastic wrap, pressing the wrap directly against the slaw surface to prevent browning and air exposure.

Step 5
step5：Seal slaw tightly
6

Chill before serving

Place the sealed bowl of coleslaw in the refrigerator set to 4°C (40°F) for a full 1 hour to let flavors meld and vegetables soften slightly. Give the slaw a quick 10-second toss right before serving, and adjust salt or pepper to taste if needed.

Step 6
step6：Chill before serving

Tips

1.For maximum crispness, soak shredded cabbage in ice cold water for 10 minutes before draining and patting completely dry with paper towels; this prevents watery slaw and keeps texture snappy for up to 3 days.
2.Avoid using low-fat or fat-free mayonnaise for this recipe; these products contain extra stabilizers that create a thin, watery dressing that separates as the slaw chills.
3.Customize the flavor to taste: add an extra 15ml (1 tbsp) apple cider vinegar for extra tang, reduce sugar by half for less sweetness, or toss in 30ml (2 tbsp) chopped fresh parsley for a bright herby note.

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Coleslaw:Frequently Asked Questions

1.Why do you recommend full-fat mayonnaise instead of low-fat for this coleslaw? ▾
Full-fat mayo creates that rich, velvety, stable base that low-fat versions simply can’t match. Most low-fat mayo has extra added sugars, fillers, or stabilizers that make slaw taste off or separate quickly. It also clings better to shredded veggies so every bite is evenly creamy, instead of dressing pooling at the bowl’s bottom after an hour.
2.How far in advance can I make this coleslaw before serving? ▾
You can prep the dressing and shred veggies separately up to 2 days ahead, but only toss them together 2 to 4 hours before serving for peak crunch. Toss, cover, and store in the fridge, then give it a quick stir right before serving to redistribute settled dressing. If you prefer softer, more pickled slaw, you can toss it the night before, though it will lose some crispness.
3.Can I use pre-shredded bagged cabbage and carrot to save time? ▾
Pre-shredded bagged mix works in a pinch for busy weeknights or large potlucks, but know it will have a slightly softer, less snappy texture than freshly shredded veggies. If you use it, pat the mix really dry with paper towels before tossing, because trapped excess moisture will make your creamy dressing watery and diluted.
4.My coleslaw always turns out watery after a few hours—how do I prevent that? ▾
Watery slaw happens when salt in the dressing draws excess moisture out of the cabbage. To prevent this, toss shredded cabbage with ½ teaspoon of salt, let it sit in a colander for an hour, then rinse and pat fully dry before mixing with dressing. This pulls out extra water ahead of time so your slaw stays creamy, not soggy.
5.Is there a substitute for apple cider vinegar if I don’t have any on hand? ▾
If you don’t have apple cider vinegar, unseasoned rice vinegar is the closest swap, with a similarly mild, slightly fruity tang. White distilled vinegar works too, but it’s sharper, so cut it with a ¼ teaspoon of sugar to mellow the bite. Skip balsamic vinegar, as it’s too dark, sweet, and bold, and will overpower the classic slaw flavor.
6.How do I cut the sharp bite of the red onion so it doesn’t overpower the slaw? ▾
Raw red onion can have a harsh, spicy bite that takes over the slaw if you don’t tame it first. After thinly slicing or dicing it, soak the pieces in a bowl of ice water for 10 to 15 minutes, then drain and pat fully dry. This softens that sharp, sulfurous bite, leaving a mild, sweet onion flavor that pairs perfectly with the tangy creamy dressing.
7.What meals pair best with this classic creamy coleslaw? ▾
This cool, crunchy slaw is made to pair with rich, smoky summer foods: think pulled pork sandwiches, grilled burgers, hot dogs, smoked brisket, fried chicken, or sticky barbecue ribs. It also cuts through the heaviness of picnic sides like potato salad and baked beans, which is why it’s such a beloved potluck and cookout staple.
8.Can I add extra mix-ins to this classic recipe without ruining the texture? ▾
Absolutely, as long as you don’t overdo it on high-moisture add-ins. Toss in a handful of golden raisins, toasted poppy seeds, shredded crisp green apple, or a pinch of celery seed for extra flavor if you like. Skip watery additions like fresh tomato or cucumber unless you’re adding them right before serving, as they’ll make the dressing runny.
9.How long will leftover coleslaw stay good in the fridge? ▾
Properly stored in an airtight container in the fridge, leftover coleslaw will stay good for 3 to 4 days. Keep in mind it will get softer and more tangy as it sits, as cabbage continues to release moisture and the vinegar flavor develops. Remember, it’s not safe to leave coleslaw out at room temperature for more than 2 hours, especially at warm summer picnics.
10.Do I need to add sugar to the dressing for authentic classic coleslaw? ▾
Most traditional creamy coleslaw recipes include a tiny bit of sugar to balance the tang of apple cider vinegar and savoriness of the mayo, but it’s totally optional. If you prefer a less sweet slaw, you can skip it entirely, or swap it for a pinch of honey for warmer, rounded sweetness. Start with 1 teaspoon, taste, and add more slowly to avoid cloying sweetness.
11.What’s the best way to shred cabbage and carrot for the perfect slaw texture? ▾
For that ideal crisp, not-too-mushy texture, use a sharp chef’s knife to slice cabbage into ⅛-inch thin shreds, or use the slicing attachment on a food processor for quick, even cuts. Use the large holes of a box grater for carrots to get tender, uniform shreds. Avoid grating cabbage too fine, as it will release too much moisture and turn soggy fast.

Comments (11)

2 days ago

OMG this coleslaw is a total game changer! I brought it to our neighborhood Memorial Day cookout yesterday and every single person asked for the recipe. The balance of creamy and tangy is perfect, not too vinegary at all which my picky kids love. Chilled it for the full hour like the recipe said and it was *chef’s kiss*.

yesterday

So glad it was a hit at the cookout! That full chill time is key to letting all the flavors meld together, I never skip it. So happy your kids approved too!

2 hours ago

I made this for our church potluck last week and added a handful of shredded carrots for extra color, worked perfectly! No leftovers at all.

1 week ago

Super easy to throw together for meal prep! I made a big batch on Sunday and it held up perfectly all week for lunch sides with my grilled chicken. Only thing I did differently was use a little less mayo because I prefer a lighter slaw, still turned out amazing.

5 days ago

Great tip on adjusting the mayo to your taste! Lots of folks swap a quarter of the mayo for plain Greek yogurt too if they want an even lighter version, works like a charm.

3 days ago

Wait, has anyone tried making this with red cabbage instead of green? I have a ton of red cabbage from my CSA box I need to use up and I’m curious if it works the same!

2 days ago

I did half green half red last time I made it! It was so pretty and tasted exactly the same, just added a nice little crunch and pop of color for our family dinner.

yesterday

Red cabbage works perfectly here! It has a slightly peppery bite that pairs so well with the creamy dressing, just note it might turn the dressing a tiny light purple color if you let it sit super long, but it tastes totally fine.

5 days ago

SO good, way better than the store-bought slaw I used to buy. Total cost for the whole batch was like $3, which is perfect for my college student budget. 10/10 will be making this every week from now on.

yesterday

Made this for our fish fry last Friday and it paired so good with the fried catfish and hushpuppies. My only note is I wish I’d made a double batch, my teenage sons ate half the bowl before we even got all the food on the table!

2 hours ago

Teenage boys are the ultimate taste testers, so that’s a huge win! Next time definitely double the batch, slaw leftovers never last long in my house either.

2 weeks ago

I was worried this would be too sweet like a lot of creamy coleslaw recipes, but the sugar level is perfect! I added a tiny pinch of black pepper and a splash of extra apple cider vinegar and it’s exactly the slaw I remember getting at my favorite BBQ joint growing up.

1 week ago

Oh the extra apple cider vinegar is such a good call! I did that too and it cut the richness so well, especially when I served it alongside pulled pork sandwiches.

5 days ago

Wait how much extra vinegar did you add? I love tangy slaw so I want to make sure I don’t overdo it!

30 minutes ago

So happy this recipe is naturally gluten free! I brought it to my friend’s BBQ where a couple of us have celiac and everyone could eat it without worrying. So creamy and flavorful, no weird aftertaste like some GF slaw dressings I’ve tried.

5 days ago

I’ve been making coleslaw for 50+ years and I have to say, this recipe is the best one I’ve tried in ages. The ratio of dressing to cabbage is spot on, no soggy slaw here if you don’t overdress it! I added a little finely diced onion like I always do and it was perfect.

3 days ago

Thank you so much for the kind words, that means the world coming from someone with so much slaw-making experience! The finely diced onion is a classic add-in, I love that too.

2 hours ago

Taste was great, but I messed up and forgot to let it chill for the full hour and it was a little runny when I served it. Don’t be like me, give it that time in the fridge! My kids still ate two servings each so it wasn’t a total loss.

30 minutes ago

Oh no, sorry it was a little runny! The chill time helps the cabbage soften a little and absorb the dressing so it doesn’t get watery. If you’re ever short on time, you can salt the shredded cabbage 15 minutes before dressing it and squeeze out the excess moisture, that helps cut down on chill time too!

5 minutes ago

I did the salting trick once when I was running late for a potluck and it worked so well! Game changer for last minute slaw needs.

5 minutes ago

Made this to top my pulled pork sliders for game day and it was *chef’s kiss*. The crunch was perfect, not too soggy, paired so well with the smoky pork and sweet BBQ sauce. Will 100% be my go-to slaw recipe from now on.

just now

I’m making pulled pork sliders for our tailgate next weekend, so glad to hear this works as a topper! I was worried it would be too runny and make the buns soggy.

yesterday

Swapped the mayo for vegan mayo to make this plant-based and it turned out incredible! Even my non-vegan roommates were raving about it and asked me to make it again for our next movie night. So easy to adapt for different diets!