Creamy Cabbage Coleslaw

The first time I made coleslaw for a backyard barbecue, my friend Sarah actually stopped mid conversation to ask what I'd done differently. Turns out most people suffer through soggy, overly sweet versions and had no idea how vibrant homemade could actually be. Now I make a double batch whenever we grill because it disappears faster than the main course.

Last summer I brought this to a potluck where three different people asked for the recipe before they even finished their plates. Something about that combination of cool cabbage against hot summer food just works perfectly every single time.

Ingredients

• Green cabbage: The backbone of any great coleslaw, shredding it thin gives you that perfect crunch without any tough pieces
• Carrots: Grated carrots bring natural sweetness and gorgeous color that makes the whole bowl look inviting
• Red onion: Even onion skeptics usually love this when it's sliced paper thin and gets mellowed by the creamy dressing
• Mayonnaise: Use real full fat mayo here, the light stuff somehow makes coleslaw taste heavier and less satisfying
• Apple cider vinegar: This is what cuts through all that creaminess and keeps every bite bright and lively
• Celery seed: Totally optional but I love how it adds this subtle savory note that makes people wonder what your secret is

Instructions

Prep your vegetables:

Shred that cabbage as thin as you possibly can and grate the carrots on the large holes of your box grater

Whisk the dressing:

Combine mayo, vinegar, mustard, sugar, celery seed, salt and pepper until completely smooth

Bring it together:

Pour dressing over the vegetables and toss until everything is evenly coated in that creamy goodness

Let it rest:

Cover the bowl and refrigerate for at least 30 minutes so the flavors can really get to know each other

Final toss:

Give it one last mix before serving and add more salt or pepper if it needs a little adjustment

Save

My grandmother never made coleslaw any other way, and once I tried the pre bagged stuff I finally understood what she'd been teaching me all those years. The extra effort of salting and draining makes all the difference.

Make It Your Own

Sometimes I'll swap half the mayo for Greek yogurt when I want something a bit lighter, though the texture does change slightly. The tanginess works beautifully with the cider vinegar.

Serving Suggestions

This coleslaw needs about 30 minutes in the fridge before serving, but it's even better made a day ahead. The flavors deepen and the vegetables soften just enough without losing their crunch.

Storage And Make Ahead Tips

Leftovers keep beautifully in an airtight container for up to three days, though the cabbage will soften over time. If you're meal prepping, store the dressing separately and toss just before serving.

• Add a handful of raisins or chopped apple for unexpected sweetness
• Fresh parsley or dill stirred in at the end brightens everything up
• A pinch of cayenne pepper gives it a lovely subtle warmth

Save

There's something deeply satisfying about a bowl of homemade coleslaw sitting next to a plate of grilled food. Simple, perfect, and always exactly what summer tastes like.

Recipe FAQs

→ How long should coleslaw chill before serving?

Refrigerate for at least 30 minutes to allow flavors to meld. For optimal taste, chill 1-2 hours before serving. The cabbage softens slightly and absorbs the dressing beautifully during this time.

→ Can I make coleslaw ahead of time?

Yes, prepare up to 24 hours in advance. Store covered in the refrigerator. Toss again before serving and adjust seasoning if needed, as the cabbage may release additional liquid.

→ How do I make a lighter version?

Replace half the mayonnaise with plain Greek yogurt. This maintains creaminess while reducing calories and fat. The yogurt also adds a pleasant tang that complements the existing flavors.

→ What vegetables work best in coleslaw?

Green cabbage forms the base, complemented by grated carrots for sweetness and color. Red onion adds mild bite. You can also add red cabbage for color, Brussels sprouts for crunch, or Napa cabbage for a milder taste.

→ Why does my coleslaw become watery?

Salt draws moisture from cabbage over time. To prevent this, toss vegetables with dressing just before serving, or salt shredded cabbage first and let it drain for 30 minutes before combining with dressing.

→ Can I freeze coleslaw?

Freezing is not recommended as the texture becomes mushy and watery upon thawing. The mayonnaise-based dressing separates, and vegetables lose their crispness. Best enjoyed fresh within 2-3 days.