Save There's something about the sound of a knife moving through crisp cabbage that signals summer to me. One afternoon, I was rushing to put together sides for a backyard gathering, and I realized I didn't have time for anything complicated. So I grabbed what was in the crisper drawer—green cabbage, a carrot, some red cabbage for color—and started slicing. Twenty minutes later, I had made something so fresh and tangy that people kept coming back for more, asking what bakery I'd bought it from. That's when I learned that the simplest dishes, made with intention, often taste the best.
I've served this coleslaw at more potlucks than I can count, and there's always that moment when someone takes a bite and their eyes widen because they weren't expecting something so bright and balanced. The mayo makes it feel indulgent, but the vinegar keeps it from becoming cloying. It's become the side dish I default to when I want to impress without stress.
Ingredients
- Green cabbage: The bulk of your slaw should be this mild, crisp base—shred it as finely as you can so it holds the dressing beautifully.
- Red cabbage: This adds visual pop and a slightly peppery sweetness that rounds out the flavor.
- Carrots: Grating them raw keeps them crunchy and adds natural sweetness without any cooking required.
- Green onions: A small handful gives freshness and a whisper of onion flavor that doesn't overpower.
- Mayonnaise: The foundation of your dressing—don't skip this, but feel free to go lighter if that's your preference.
- Sour cream or Greek yogurt: This adds tang and slight body without making the dressing heavy or slick.
- Apple cider vinegar: The secret weapon that brightens everything and keeps the slaw from feeling too rich.
- Dijon mustard: A tablespoon adds depth and a subtle kick that ties the whole dressing together.
- Sugar: Just enough to balance the vinegar and create harmony in every bite.
- Celery seed: Optional, but if you use it, you'll understand why some colesaws taste like they came from a deli.
Instructions
- Prep your vegetables:
- Shred the green and red cabbage as finely as you can manage—a box grater or mandoline works beautifully here. Grate the carrots, slice the green onions, and pile everything into a large mixing bowl.
- Build your dressing:
- In a separate bowl, whisk the mayonnaise, sour cream, vinegar, mustard, sugar, and celery seed until completely smooth. Taste it straight—this is your flavor moment to adjust anything before it hits the vegetables.
- Bring it together:
- Pour the dressing over your vegetable mixture and toss with intention, making sure every strand of cabbage gets coated. This takes a minute or two of proper tossing, so don't rush it.
- Rest and adjust:
- If you have time, let it sit in the fridge for at least 30 minutes—the vegetables soften slightly and the flavors marry beautifully. Taste it once more before serving and adjust salt and pepper if needed.
Save There was an evening when I made this for a casual dinner and my neighbor, who I'd just met, came over and said this coleslaw reminded her of something from her childhood. We ended up talking for an hour about food and memory. That's when I realized that feeding people well, even in the simplest way, creates connection.
Why This Dressing Works
The genius of a mayo-based slaw dressing is that it coats every vegetable evenly while staying light enough to let the cabbage shine through. The sour cream or yogurt adds tanginess without the harshness of straight vinegar, and the touch of sugar balances everything. This isn't a thin vinaigrette that pools at the bottom—it's a proper coating that clings to every shred and develops more flavor as it sits.
Make It Your Own
One of the best parts about coleslaw is how forgiving it is. I've added everything from fresh dill to shredded apple to a handful of raisins, and each version has been delicious in its own right. The formula stays the same, but the personality changes based on what you're serving it with and what sounds good in the moment.
Serving Suggestions and Storage
This slaw is at its best when it's cold and crisp, so chill it well before serving alongside grilled chicken, pulled pork, or even fish tacos. It keeps beautifully in the fridge for three to four days, making it ideal for meal prep or a quick side dish when you're running behind. The vegetables will soften slightly as they sit, which is fine—just refresh the dressing if it looks too dry.
- Serve it alongside grilled meats or as a topping for pulled pork sandwiches.
- Pack it in lunch containers for work because it travels well and doesn't wilt.
- Use it as a taco or burrito filling for unexpected crunch and brightness.
Save This coleslaw has become the dish I make when I want to feel like I have my life together without actually spending much time in the kitchen. It's reliable, it's delicious, and it never fails to make people happy.
Recipe FAQs
- → What cabbages are used in this dish?
Both green and red cabbages are finely shredded to provide a colorful and crunchy base.
- → Can I make the dressing healthier?
Yes, substituting low-fat mayonnaise and Greek yogurt lightens the creamy dressing while keeping richness.
- → How long should the salad rest before serving?
Refrigerate for at least 30 minutes to allow flavors to meld, though it can be served immediately if needed.
- → Are there optional ingredients to enhance flavor?
Fresh chopped parsley or dill, grated apple, or raisins can be added for extra brightness and sweetness.
- → What types of meals pair well with this dish?
This crisp salad complements grilled meats, sandwiches, and tacos beautifully, adding a refreshing balance.