Pin There's something about coleslaw that sneaks up on you—it's never the star of the meal, but somehow it's what you reach for again and again. I made this one last summer when a neighbor stopped by unexpectedly with burgers, and I realized I had exactly what I needed in the crisper drawer. Ten minutes later, that creamy, tangy slaw became the thing everyone asked about.
What stuck with me most was watching people taste it for the first time—that little pause before they'd go back for seconds. Someone asked if I'd added sugar to a salad, genuinely confused that something crunchy and fresh could also taste this rounded and complete. That's when I knew it wasn't just coleslaw anymore.
Ingredients
- Green cabbage (4 cups, finely shredded): The backbone of the slaw—shred it thin enough that it softens slightly under the dressing but stays crisp enough to give you that satisfying crunch with each bite.
- Red cabbage (1 cup, finely shredded): Adds color and a tiny hint of earthiness that keeps the slaw from tasting one-note.
- Carrots (1 cup, grated): They bring natural sweetness that plays beautifully against the vinegar and mustard in the dressing.
- Green onions (2, thinly sliced): A whisper of onion flavor without the sharp bite—slice them at the last minute so they stay fresh and bright.
- Mayonnaise (1/2 cup): The creamy base that holds everything together; use a good quality mayo if you can, because you'll taste the difference.
- Sour cream or Greek yogurt (2 tablespoons): Choose whichever you have on hand—it adds tang and makes the dressing less heavy than mayo alone.
- Apple cider vinegar (1 tablespoon): The sharp accent that wakes up all the other flavors; regular vinegar works too, but apple cider adds a gentler complexity.
- Dijon mustard (1 tablespoon): Not spicy-hot, but gives the dressing a sophisticated edge and helps emulsify everything into smoothness.
- Sugar (2 teaspoons): Just enough to round out the vinegar and make people wonder what the secret is.
- Celery seed (1/2 teaspoon, optional): If you find it in your spice cabinet, it adds a subtle reminder that this is proper deli-style slaw.
- Salt and black pepper (to taste): Don't skip seasoning the dressing on its own—taste it before it meets the cabbage so you know exactly what you're tossing in.
Instructions
- Prep your vegetables:
- Shred the green and red cabbage into thin, ribbon-like pieces on a cutting board or using the shredding side of a box grater. Grate the carrots and slice the green onions, keeping them separate until you're ready to combine everything.
- Build the dressing:
- In a small bowl, whisk the mayonnaise, sour cream, apple cider vinegar, mustard, sugar, celery seed, salt, and pepper until you have something smooth and creamy with no streaks. You're looking for a dressing that coats the back of a spoon.
- Combine and dress:
- Toss all the shredded vegetables together in a large bowl, then pour the dressing over top. Use two forks or your hands (clean hands are honestly easier) to toss everything until every piece of cabbage and carrot is coated in that creamy dressing.
- Taste and chill:
- Take a bite and adjust the salt, vinegar, or sweetness to match what you like—trust your palate more than the recipe. Refrigerate for at least thirty minutes, though it's perfectly fine to eat right away if you're hungry.
Pin I learned the hard way that you can't just throw raw cabbage and mayo together and expect magic—it takes that moment of tasting and tweaking. Once you dial in the vinegar-to-sweetness ratio the way you like it, you've got something you'll make over and over.
Why the Chill Matters
Thirty minutes in the refrigerator does something almost miraculous to raw vegetables; they soften ever so slightly and the flavors start to get to know each other. The dressing stops tasting separate and becomes part of the vegetables instead of just coating them. If you're impatient, eat it right away—it's still delicious—but give it time if you can.
Variations That Work
This is one of those recipes that invites tinkering without falling apart. I've added fresh dill and watched it disappear, thrown in thinly sliced apple and suddenly had something complex enough to stand alone as a salad, and once stirred in a handful of raisins when I was looking for sweetness and accidentally created something that tasted like a fancy deli version. The core stays the same; everything else adapts.
Storage and Serving
Coleslaw keeps beautifully in the refrigerator for three to four days, covered in an airtight container, making it perfect for weeknight planning or bringing to a gathering the next day. It never really goes bad so much as it gets softer and more vinegary—both of which some people actually prefer. Serve it cold alongside pulled pork, fish tacos, grilled chicken, or tucked into sandwiches where it cuts through richness like nothing else can.
- Make it the day before a barbecue so the flavors have time to deepen and you have one less thing to worry about.
- For a lighter version, swap half the mayonnaise for extra sour cream or use Greek yogurt for everything creamy.
- If you double the recipe, you're still done in fifteen minutes, and it stores just as well as a single batch.
Pin This slaw is proof that the simplest recipes often become the ones you reach for first. It's refreshing, it's forgiving, and it makes everything around it taste better.
Recipe FAQ
- → Can I substitute the mayonnaise in the dressing?
Yes, you can use low-fat mayonnaise or even plain Greek yogurt for a lighter, tangier dressing while maintaining creaminess.
- → How long should the slaw be chilled before serving?
For best flavor, refrigerate the slaw at least 30 minutes to allow the dressing to meld with the vegetables.
- → Is it possible to add more sweetness to this slaw?
Absolutely, try mixing in a grated apple or a handful of raisins to introduce a natural sweetness that balances the tangy dressing.
- → What are good serving suggestions for this coleslaw?
This slaw pairs wonderfully with grilled meats, in sandwiches, or as a fresh topping for tacos and wraps.
- → Can I include fresh herbs to enhance flavor?
Yes, adding chopped fresh parsley or dill gives a bright, herbaceous note that complements the creamy slaw beautifully.