Save to Pinterest My neighbor brought coleslaw to a backyard cookout one July, and I watched everyone go back for seconds before touching the burgers. The cabbage stayed crisp even after sitting out, the dressing clung to every shred without pooling at the bottom, and I realized I'd been overthinking salads for years. She handed me the bowl to take home, said it was just mayonnaise and vinegar, nothing fancy. I made it the next weekend and haven't stopped since.
I brought this to a potluck once and forgot serving spoons, so people used their hands to pile it onto their plates. No one cared. They were too busy talking about how it tasted like the coleslaw their grandmothers used to make, even though half of them had never met anyone who made coleslaw from scratch. Sometimes a dish just feels familiar, even when it's new.
Ingredients
- Green cabbage: The backbone of the slaw, it stays crisp and sturdy even after being dressed, and shredding it finely helps the dressing coat every piece without clumping.
- Red cabbage: Adds a pop of color and a slightly peppery bite that makes the bowl look alive, and a little goes a long way.
- Carrots: Julienned or grated, they bring sweetness and texture, and their color makes the whole thing look like summer.
- Red onion: Optional but worth it for a sharp, zippy note that cuts through the creaminess if you like a little bite.
- Mayonnaise: The creamy base that holds everything together, and using a good quality one makes a noticeable difference in flavor.
- Sour cream: Adds tang and a silky texture that keeps the dressing from feeling too heavy or one note.
- Apple cider vinegar: Brings acidity and brightness, and it's the secret to keeping the slaw from tasting flat or overly rich.
- Dijon mustard: A spoonful adds depth and a subtle sharpness that wakes up the whole dressing without screaming mustard.
- Granulated sugar: Balances the vinegar and mustard with just enough sweetness to round out the flavors.
- Celery seed: A classic coleslaw spice that adds an earthy, slightly bitter note you can't quite place but will miss if it's gone.
- Kosher salt and black pepper: Essential for seasoning, and tasting as you go is the only way to get it right.
Instructions
- Prep the Vegetables:
- In a large mixing bowl, combine the green cabbage, red cabbage, carrots, and red onion if you're using it. Toss them together gently with your hands so the colors start to mingle and you can see how much volume you're working with.
- Make the Dressing:
- In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper until the mixture is smooth and creamy. Taste it now, because this is your chance to adjust before it hits the cabbage.
- Dress the Slaw:
- Pour the dressing over the vegetables and toss thoroughly, making sure every shred is coated and nothing is hiding dry at the bottom. Use tongs or your hands, whatever feels easiest, and don't be shy about getting in there.
- Chill and Meld:
- Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld and the cabbage soften just slightly. The longer it sits, the better it tastes, but it's also perfectly good after half an hour if you're impatient.
- Toss and Serve:
- Give it one more toss before serving to redistribute the dressing, and taste again to see if it needs more salt, pepper, or a splash of vinegar. Serve it cold, straight from the fridge.
Save to Pinterest I made this for my dad's birthday one year, and he ate three helpings before admitting he'd always hated coleslaw. He said this one tasted clean, not goopy, and I realized that's what makes it work. It doesn't try to be more than cabbage and dressing, and somehow that's enough to change minds.
Make Ahead and Storage
You can make this up to a day ahead, and it actually improves after a few hours in the fridge as the cabbage softens slightly and drinks in the dressing. Store it covered in the refrigerator, and give it a quick toss before serving to bring the dressing back to life. If it sits longer than a day, the cabbage will start to release water and dilute the dressing, so it's best enjoyed within 24 hours. Leftovers will keep for two to three days, but the texture won't be as crisp and you may need to drain off excess liquid before serving.
Variations and Swaps
For a lighter version, swap the sour cream for Greek yogurt or use half mayonnaise and half yogurt to cut the richness without losing the creaminess. If you want more tang, add an extra tablespoon of apple cider vinegar or a squeeze of fresh lemon juice. For a sweeter slaw, increase the sugar to a full tablespoon, or drizzle in a bit of honey. You can also toss in sliced green onions, chopped fresh parsley, or dill for an herby twist, or add a handful of sunflower seeds or sliced almonds for crunch.
Serving Suggestions
This coleslaw is the perfect side for anything grilled, fried, or smoky, from pulled pork sandwiches to fried chicken to fish tacos. It also works as a topping for burgers or hot dogs, adding crunch and tang in one go. Serve it alongside cornbread, baked beans, or potato salad for a classic cookout spread, or pile it on top of a brisket sandwich to cut through the richness.
- Pair it with barbecue ribs or pulled pork for a tangy contrast to smoky, sweet meat.
- Use it as a topping for fish tacos or fried shrimp to add freshness and crunch.
- Serve it at picnics or potlucks where it can sit out for a bit without wilting or losing its appeal.
Save to Pinterest Every time I make this, I think about that neighbor and her offhand comment about it being nothing fancy. She was right, and that's exactly why it works. Simple things, done well, are often the ones that stick around.
Common Recipe Questions
- → 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 to redistribute the dressing.
- → How can 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 mayo and yogurt.
- → What can I use instead of mayonnaise for a dairy-free version?
Use vegan mayonnaise and replace the sour cream with dairy-free sour cream or additional vegan mayo. This makes the dish suitable for egg-free and dairy-free diets.
- → How do I make the coleslaw more tangy or sweet?
For extra tang, add more apple cider vinegar or a squeeze of lemon juice. For a sweeter slaw, increase the sugar to 1 tablespoon or add a touch of honey.
- → What other vegetables can I add to this coleslaw?
Try adding sliced green onions, chopped fresh herbs like parsley or cilantro, shredded Brussels sprouts, or thinly sliced bell peppers for extra color and flavor.
- → How long will this coleslaw stay fresh?
Properly stored in an airtight container in the refrigerator, this coleslaw will stay fresh for up to 2-3 days. The vegetables may release water over time, so drain excess liquid before serving if needed.