Coleslaw With Creamy Dressing

My neighbor showed up one Saturday with a bowl of coleslaw that tasted nothing like the watery, flavorless stuff I'd been tolerating at potlucks for years. She said the secret was letting it sit just long enough for the cabbage to soften without turning soggy. I stood in her kitchen while she whisked the dressing, and I realized I'd been overthinking it. This coleslaw is crisp, tangy, and creamy in all the right ways, and it's been my go-to ever since.

I made this for a backyard barbecue where everyone brought something forgettable except for one aunt who always nailed her dishes. She tasted my coleslaw, paused, and asked if I'd used celery seed. When I nodded, she smiled and said that was the missing piece in hers. That small moment made me feel like I'd finally cracked a code I didn't know I was chasing.

Ingredients

• Green cabbage: The foundation of the slaw, it should be shredded as thin as possible so the dressing coats every piece without weighing it down.
• Red cabbage: Adds a pop of color and a slightly peppery bite that balances the creaminess.
• Carrots: Julienned or grated, they bring sweetness and a bit of crunch that keeps each bite interesting.
• Red onion: Just a little sharpness to wake up the other flavors, but you can skip it if raw onion isn't your thing.
• Mayonnaise: The creamy base that holds everything together, choose a good quality brand or make your own if you're feeling ambitious.
• Sour cream: Adds tang and richness, you can swap in Greek yogurt for a lighter version without losing much.
• Apple cider vinegar: Brightens the whole dish and cuts through the richness of the mayo.
• Dijon mustard: Gives the dressing a subtle sharpness and helps it emulsify into something silky.
• Granulated sugar: Balances the acid and brings out the natural sweetness in the cabbage and carrots.
• Celery seed: The secret ingredient that makes this taste like classic deli coleslaw, don't skip it.
• Kosher salt and black pepper: Essential for bringing all the flavors into focus, taste and adjust before serving.

Instructions

Prep the vegetables:

Shred the green and red cabbage as finely as you can manage, then toss them in a large bowl with the carrots and onion if you're using it. The thinner the shreds, the better the dressing will coat each piece.

Make the dressing:

Whisk together the mayonnaise, sour cream, vinegar, mustard, sugar, celery seed, salt, and pepper in a small bowl until it's completely smooth. Taste it now, this is your chance to adjust before it hits the cabbage.

Combine and toss:

Pour the dressing over the vegetables and use tongs or your hands to toss everything thoroughly. Make sure every shred is coated, don't be shy about getting in there.

Let it rest:

Cover the bowl and refrigerate for at least 30 minutes. This is when the cabbage softens just enough and the flavors start to meld into something cohesive.

Toss and serve:

Give it one more toss before serving to redistribute the dressing. Taste again and add more salt, pepper, or a splash of vinegar if it needs it.

Save

One evening I brought this to a friend's place, and her toddler, who refused most vegetables, kept sneaking bites from the serving bowl. She looked at me and said she had no idea how I did it. I didn't have the heart to tell her it was just cabbage and mayo, sometimes the simplest things work magic.

Adjusting the Flavor

If you like your coleslaw on the sweeter side, bump the sugar up to a tablespoon or even add a touch of honey. For more tang, increase the vinegar or squeeze in some fresh lemon juice at the end. I've learned that coleslaw is forgiving, it adapts to whatever you're serving it with, so don't be afraid to taste and tweak as you go.

Make Ahead and Storage

This coleslaw is one of those rare dishes that tastes even better the next day, as long as you don't let it sit for too long. I've made it the night before a gathering and it held up perfectly, still crisp and flavorful. Store it in an airtight container in the fridge for up to 24 hours, but after that the cabbage starts to lose its crunch and the dressing thins out.

Serving Suggestions

I love piling this coleslaw on pulled pork sandwiches or serving it alongside grilled chicken and cornbread. It's equally good with fish tacos or as a cooling side to spicy ribs. The creamy, tangy crunch works with just about anything that comes off the grill, and it never feels heavy or out of place.

• Serve it in a chilled bowl to keep it crisp during outdoor meals.
• Add a handful of chopped fresh parsley or dill right before serving for an herby lift.
• If you want a bit of heat, stir in a pinch of cayenne or a few dashes of hot sauce.

Save

This coleslaw has become one of those recipes I don't even think about anymore, I just make it whenever I need something bright and easy. It's proof that you don't need complicated ingredients or fancy techniques to make something people remember.

Recipe FAQ

→ Can I make this coleslaw ahead of time?

Yes, you can prepare this coleslaw up to one day ahead. Store it covered in the refrigerator and toss again before serving to redistribute the dressing.

→ How can I make this coleslaw lighter or healthier?

Substitute Greek yogurt for the sour cream to reduce calories and fat while maintaining creaminess. You can also use light mayonnaise or a combination of mayonnaise and Greek yogurt.

→ Can I adjust the sweetness or tanginess?

Absolutely! For a sweeter slaw, increase the sugar to 1 tablespoon. For more tang, add extra apple cider vinegar or a squeeze of fresh lemon juice to taste.

→ Is this coleslaw suitable for special diets?

This coleslaw is naturally vegetarian and gluten-free. For vegan or dairy-free versions, use vegan mayonnaise and substitute dairy-free sour cream or additional vegan mayo.

→ What are some variations I can try?

Add sliced green onions, chopped fresh herbs like parsley or dill, or incorporate ingredients like sunflower seeds, raisins, or diced apples for different flavor profiles and textures.

→ How long will this coleslaw stay fresh?

The coleslaw will stay fresh in the refrigerator for up to 3 days. The vegetables may release some liquid over time, so drain excess moisture and toss before serving if needed.