Creamy Coleslaw
intro
Crisp, tangy, rich creamy coleslaw is a cool, crunchy no-cook side, perfect for pairing with grilled meats, sandwiches, and casual summer spreads.
Ingredients
Steps
Shred fresh vegetables
First, cut the cored green cabbage into quarters, then slice each quarter into very thin, uniform 2mm-thick shreds using a sharp knife, mandoline, or food processor shredding attachment. Use the large holes of a box grater to shred the peeled carrots into thin, even strips. Place both shredded vegetables in a large mixing bowl.
Salt and drain veggies
Sprinkle 1.5 grams (1/2 teaspoon) of the kosher salt over the shredded cabbage and carrot, toss well to evenly distribute. Let the mixture rest at room temperature (20-22°C / 68-72°F) for 15 minutes, then transfer to a colander and press firmly with paper towels or a clean kitchen towel to squeeze out all excess released moisture. Return the fully dried veggies to the mixing bowl.
Whisk creamy dressing
In a separate medium mixing bowl, combine the full-fat mayonnaise, full-fat sour cream, apple cider vinegar, granulated sugar, remaining 1.5 grams (1/2 teaspoon) kosher salt, celery seed, and freshly ground black pepper. Whisk continuously for 30 seconds until the mixture is completely smooth, with no lumps of sour cream or undissolved sugar remaining.
Toss slaw with dressing
Pour the entire batch of creamy dressing over the dried, shredded cabbage and carrot. Use two large spoons or salad tongs to toss the mixture thoroughly for 1 to 2 minutes, ensuring every shred of vegetable is evenly coated in the creamy dressing, with no dry patches left.
Chill to meld flavors
Cover the mixing bowl tightly with plastic wrap or a fitted lid, then place it in the refrigerator (set to 4°C / 40°F) to chill for at least 1 hour (and up to 4 hours) before serving, to let the tangy, sweet flavors meld. Do not leave the slaw at room temperature for longer than 2 hours total for food safety.
Adjust seasoning and serve
After chilling, remove the coleslaw from the fridge, give it a quick 30-second stir to redistribute any dressing that may have settled, and taste a bite. Add extra salt, pepper, a splash more vinegar for tang, or a pinch more sugar to balance flavors as needed, then serve cold.
Tips
2.Use full-fat mayonnaise and sour cream for the creamiest, most stable dressing; low-fat or fat-free versions often separate and develop a thin, watery texture as they chill.
3.For extra color and a mild peppery kick, swap 100 grams of the green cabbage for finely shredded red cabbage, or add 2 tablespoons of thinly sliced scallions to the veggie mix before tossing with dressing.
OMG this coleslaw is the exact recipe my grandma used to make! I brought it to our neighborhood potluck last weekend and every single person asked for the recipe. The balance of creamy and tangy is perfect, not too vinegary, not too sweet. I skipped the celery seed once because I didn’t have it and it was still good, but definitely better with it! 10/10 will make again for our 4th of July cookout.
Total game changer for my weekly meal prep! I’ve tried so many creamy coleslaw recipes that turn soggy and watery by day 2, but this one stays perfectly crisp even when I pair it with pulled pork sandwiches for my husband’s work lunches all week. My 7 and 9 year old even asked for seconds last night, which never happens with veggies! Only change I made was using a bag of pre-shredded coleslaw mix to cut down on prep time, still turned out chef’s kiss.
This is my new go-to coleslaw for every church potluck and family dinner! I’ve been making my mom’s recipe for years but it’s always a little too heavy on the mayo, this version with a splash of apple cider vinegar and a tiny bit of sugar is *perfect*. I added an extra handful of shredded carrots because I love the color and crunch, and no one even noticed it was a different recipe than my usual! Only knock is I wish the chilling time was shorter, but it’s 100% worth the wait.
Full transparency, I have hated coleslaw my entire life — it’s always soggy, too sweet, or tastes like straight mayo. My wife made this for our taco night last week and I ate two huge helpings? What kind of witchcraft is this? The tang from the vinegar cuts the mayo so well, and the cabbage stays crisp even after sitting in the dressing for an hour. I never thought I’d be leaving a 5 star review for coleslaw but here we are.
Made this to go with our fried chicken dinner last Sunday and it was a home run. Super easy to throw together, even for someone who burns toast half the time (read: me). The only thing I did wrong was I forgot to let it chill for the full hour, we ate it after 20 minutes and it was still good, but the leftovers after it sat in the fridge overnight were next level. Don’t skip the chill time, folks!
Really solid base coleslaw recipe! I added a tablespoon of hot sauce and a pinch of cayenne to the dressing to give it a little kick, and it was incredible with our smoked brisket over the weekend. Next time I might throw in some thinly sliced jalapeños for extra heat. If you’re a spice wimp this recipe is perfect as written, super creamy and classic.
Made this for my dorm floor potluck last week and everyone thought I was a cooking genius. It’s so cheap to make too — a head of cabbage, a couple carrots, and the dressing ingredients are all stuff I already had in my mini fridge. Way better than the sad grocery store coleslaw that’s like $5 a tub. 10/10 would impress my friends with this again.
So happy to find a classic coleslaw recipe that’s naturally gluten free! So many store bought dressings have hidden gluten in them, but making it from scratch means I know exactly what’s in it. I served this alongside gluten free fried fish for my sister’s birthday and no one could tell it was a GF-friendly side. Super easy, super tasty, will be on repeat this summer.
SO good. Made this for my annual Memorial Day BBQ and it was the first side to get wiped out. I was worried a double batch wouldn’t be enough and I was right — next time I’m making a triple. The ratio of dressing to veggies is spot on, no soggy cabbage here. Don’t sleep on this recipe if you’re looking for a no-fuss classic coleslaw.
Perfect for my low carb meal plan! I swapped the sugar for a tiny bit of monk fruit sweetener and it tasted exactly like the classic coleslaw I grew up eating. Piled it on top of a grilled chicken salad for lunch all week and never got bored. So glad I found this recipe, it’s going to be a summer staple for me.
This is almost identical to the coleslaw I’ve been making for my family for 50 years! The only difference is I add a little bit of finely diced onion to mine for an extra zing. Tried this exact recipe with my granddaughter last weekend when she was learning to cook summer sides, and she loved it. Easy enough for a new cook to follow, which is wonderful.
Tasted great, but the 20 minute active prep time felt a little longer than advertised when I was rushing to get dinner on the table after work — shredding a whole head of cabbage took me way longer than I expected! Next time I’ll definitely grab a bag of pre-shredded coleslaw mix to cut that time down. Flavor was on point though, my whole family ate it without complaining, which is a huge win for a weeknight in my book.