Save Pin There was a stretch last summer when I brought coleslaw to every cookout, mostly because I'd finally cracked the dressing ratio after years of watery, bland attempts. The crunch of cold cabbage against smoky ribs became my favorite contrast. I started shredding vegetables while coffee brewed, tossing them in a big bowl before anyone else woke up. That quiet rhythm, the scrape of the knife, the pile of purple and green growing on the board, turned into something I looked forward to. It's still the side dish I'm asked to bring most often.
I remember the first time I made this for a neighborhood potluck, I doubled the batch and still came home with an empty bowl. A friend asked if I'd used a secret ingredient, but it was just the celery seed doing its quiet work. That night, I realized coleslaw didn't have to be an afterthought. It could be the thing people remembered, the cool, crisp relief between bites of something heavy and charred. I've been making it this way ever since.
Ingredients
- Green cabbage: The backbone of the slaw, finely shredded so it stays tender and coats evenly without clumping.
- Red cabbage: Adds color and a slightly peppery edge that makes the bowl look alive, not beige.
- Carrots: Julienned or grated for sweetness and a pop of orange, they also help the dressing cling better.
- Red onion: Optional, but a small amount adds sharpness without overpowering, especially if you mince it fine.
- Mayonnaise: The creamy base that holds everything together, use a good quality one for the best flavor.
- Sour cream: Adds tang and a little richness, you can swap in Greek yogurt if you want it lighter.
- Apple cider vinegar: Brightens the whole dish and cuts through the richness, don't skip this.
- Dijon mustard: Gives depth and a subtle kick that makes the dressing taste more complex than it is.
- Granulated sugar: Balances the vinegar without making it sweet, just a hint to round things out.
- Celery seed: The secret weapon, it smells like summer and tastes like the coleslaw you remember from diners.
- Kosher salt and black pepper: Season to taste, but don't be shy, cabbage needs more salt than you think.
Instructions
- Prep the vegetables:
- Combine the green cabbage, red cabbage, carrots, and red onion in a large bowl, making sure everything is shredded or julienned to about the same size. This ensures every bite has a little bit of everything.
- Whisk the dressing:
- In a small bowl, whisk together the mayonnaise, sour cream, vinegar, mustard, sugar, celery seed, salt, and pepper until smooth and glossy. Taste it, it should be tangy with a hint of sweetness.
- Toss it all together:
- Pour the dressing over the vegetables and toss thoroughly, using your hands or tongs to make sure every strand is coated. It might seem like a lot of dressing at first, but the cabbage will absorb it.
- Let it rest:
- Cover the bowl and refrigerate for at least 30 minutes, this is when the flavors meld and the cabbage softens just a bit. An hour is even better if you have the time.
- Toss and serve:
- Give it one more toss before serving and taste for seasoning, you might want a pinch more salt or a splash more vinegar. Serve it cold, straight from the fridge.
Save Pin There's a moment at every barbecue when someone lifts the lid off the coleslaw bowl and the whole table leans in a little. It's not dramatic, but it's there, that collective recognition that something cold and crunchy is exactly what's needed. I've watched people go back for seconds just for the slaw, piling it next to their plate like it's the main event. That's when I know it's doing its job, not just filling space, but completing the meal.
How to Store and Make Ahead
This coleslaw keeps well in the fridge for up to two days, though it's at its crispest within the first 24 hours. I usually make it in the morning and let it sit until dinner, which gives the flavors time to develop without losing the crunch. If you want to prep even further ahead, shred the vegetables and store them in a sealed container, then make the dressing separately and toss everything together an hour before serving. Just give it a good stir before you bring it to the table, the dressing can settle at the bottom.
Ways to Customize Your Slaw
I've added everything from thinly sliced jalapeños to chopped cilantro depending on what I'm serving it with, and it always works. If you want it sweeter, bump the sugar up to a tablespoon or add a drizzle of honey. For extra tang, squeeze in some lemon juice or add another splash of vinegar. Some people like to throw in diced apple or a handful of raisins for sweetness and texture. You can also swap the sour cream for Greek yogurt or even buttermilk if you want a lighter, tangier dressing.
Serving Suggestions and Pairings
Coleslaw belongs next to anything grilled, smoky, or fried, it's the cooling contrast that makes rich food feel balanced. I serve it with pulled pork, fried chicken, fish tacos, or burgers, and it always disappears fast. It's also perfect on top of a sandwich, adding crunch and creaminess in one go. At picnics, it holds up better than most salads and doesn't wilt in the sun.
- Pile it on pulled pork sandwiches for a classic Southern touch.
- Serve it alongside grilled ribs, brisket, or hot dogs at a barbecue.
- Use it as a topping for fish tacos or fried chicken sandwiches.
Save Pin This is the kind of recipe that becomes muscle memory after a few times, no measuring, just instinct and taste. It's simple, reliable, and always welcome at the table.
Recipe FAQs
- → Can I make this coleslaw ahead of time?
Yes, this coleslaw can be made up to one day ahead. Store it covered in the refrigerator and toss again before serving for the best texture and flavor.
- → How do I make this coleslaw lighter or healthier?
Substitute Greek yogurt for sour cream to reduce calories and fat while maintaining creaminess. You can also use light mayonnaise or a combination of half mayo and half 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 plant-based mayonnaise and substitute coconut cream or cashew cream for sour cream.
- → What's the best way to shred the cabbage?
For the finest, most consistent shred, use a sharp chef's knife or a mandoline slicer. You can also use a food processor with a shredding disk for quick preparation.
- → How long will leftovers keep?
Properly stored in an airtight container in the refrigerator, this coleslaw will keep for 2-3 days. Note that the vegetables may release some liquid over time, so drain excess before serving.