Creamy Cabbage Coleslaw

My first apartment had the tiniest galley kitchen imaginable, barely enough counter space for a cutting board and a bowl. I bought a bagged coleslaw mix once and hated it, watery and strange. So the next weekend I bought a whole head of green cabbage, stood it on that narrow counter, and started slicing. The smell of fresh cut cabbage filled the whole tiny space, bright and sharp, and I knew immediately I'd never go back to bagged again.

Last summer I brought this to a friends backyard barbecue, and her dad kept asking who made the coleslaw. He grew up in North Carolina and said it reminded him of Sunday lunches at his grandmothers house, though he admitted hers had way more sugar. That kind of memory connection is exactly why I keep making this instead of buying it.

Ingredients

• Green cabbage: The backbone here, providing that satisfying crunch and mild sweetness that stands up to the dressing
• Carrots: Grated carrots add natural sweetness and a gorgeous color contrast against all that green
• Red onion: Totally optional but adds a little sharp bite and beautiful purple flecks throughout
• Mayonnaise: Creates the creamy base, though I have learned the hard way that full fat tastes infinitely better than light versions
• Apple cider vinegar: The essential tang that cuts through the richness and keeps every bite interesting
• Dijon mustard: Just enough to add depth and a slight kick without making it taste like mustard
• Sugar: One tablespoon is the sweet spot, balancing the acid without making it taste like dessert
• Celery seed: Optional but adds this wonderful subtle earthy flavor that makes people wonder what your secret is
• Salt and pepper: Absolutely crucial for bringing everything together, dont be shy with them

Instructions

Prep your vegetables:

Get your cabbage finely shredded, carrots grated, and red onion sliced as thin as you can manage, tossing everything into your largest mixing bowl

Whisk the dressing:

In a separate smaller bowl, combine the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed if using, and plenty of salt and pepper until completely smooth

Combine everything:

Pour that creamy dressing right over the vegetables and toss thoroughly until every single piece is coated

Let it rest:

Cover the bowl and stash it in the fridge for at least thirty minutes, though an hour is even better for letting the flavors become friends

Final toss and serve:

Give it one last mix before serving and taste it, adjusting the salt and pepper if it needs a little more oomph

Save

My partner was never a coleslaw person until I started making this recipe. Now its the one thing they actually request when we plan summer cookouts, and watching them go back for seconds feels like a tiny victory every single time.

Making It Your Own

I have played around with this base recipe more times than I can count, and it holds up beautifully to experimentation. Sometimes I swap half the mayo for Greek yogurt when I am feeling virtuous, and you would barely notice the difference. Other times I throw in a handful of raisins because the sweet salty combo is unexpectedly delicious.

Getting The Right Texture

The secret nobody talks about is how you cut your vegetables. I learned this the year I tried using a food processor and ended up with coleslaw that felt mushy and sad. Hand shredding with a sharp knife or even a good vegetable peeler gives you those satisfying shreds that still have some bite to them. The texture difference is night and day, and honestly worth the extra five minutes of knife work.

Serving Suggestions

This coleslaw is the chameleon of side dishes, somehow perfect alongside everything from smoky barbecue ribs to spicy fried chicken sandwiches. The acid in the dressing cuts through rich foods beautifully, and the crunch provides this lovely textural contrast to soft or saucy main courses.

• Pile it high on pulled pork sandwiches for the ultimate combination
• Serve alongside grilled fish or shrimp tacos for a bright contrast
• Keep a container in the fridge for an instant side with weeknight dinners

Save

There is something deeply satisfying about a dish that costs almost nothing to make but feels like such a treat. This coleslaw has earned its permanent spot in my summer rotation.

Recipe FAQs

→ How long should coleslaw chill before serving?

Refrigerate for at least 30 minutes to allow flavors to meld. For best results, chill 1-2 hours before serving, though it can be made up to a day in advance.

→ Can I make a lighter version?

Substitute half the mayonnaise with Greek yogurt for a lighter version while maintaining creaminess and tang.

→ What vegetables work best in coleslaw?

Green cabbage forms the base, complemented by grated carrots for sweetness and red onion for mild bite. Finely shredded textures ensure even coating with dressing.

→ How do I prevent watery coleslaw?

Salt shredded cabbage lightly and let sit 10 minutes before rinsing and patting dry. This draws out excess moisture before adding the creamy dressing.

→ Can I make it ahead of time?

Prepare up to 24 hours in advance. The cabbage maintains its crispness, and flavors intensify overnight. Toss again before serving to redistribute dressing.