Coleslaw With Creamy Dressing

The sound of cabbage hitting the bottom of a metal bowl is oddly satisfying, like the crunch before the crunch. I used to think coleslaw was just filler at barbecues until I made it myself one July afternoon when the store-bought tub looked suspect and I had half a cabbage begging to be used. What came together in fifteen minutes tasted better than anything I'd ever scooped from a deli counter. Now it's the dish I'm asked to bring every time, and I don't mind one bit.

I brought this to a backyard cookout once where someone's aunt insisted hers was the gold standard. By the end of the night, she asked for my recipe and admitted hers had been from a packet all along. That quiet victory felt better than any compliment, and I've been making extra ever since because it never lasts as long as I expect.

Ingredients

• Green cabbage: The backbone of the slaw, finely shredded so it's tender but still has bite. I slice mine thin as paper, which makes all the difference in texture.
• Red cabbage: Adds a pop of color and a slightly earthier flavor that keeps things interesting. Don't skip it, even if it's just for looks.
• Carrots: Julienned or grated, they bring sweetness and a vibrant orange contrast. I use a peeler sometimes when I'm lazy, and it works just fine.
• Red onion: Optional, but a little sharpness wakes up the whole bowl. Mince it fine so it doesn't overpower.
• Mayonnaise: The creamy base that makes everything stick together without being heavy. I've tried light versions, they work, but full fat tastes like summer.
• Sour cream: Adds tang and a silky finish that mayo alone can't quite achieve. Greek yogurt works if you want to feel virtuous.
• Apple cider vinegar: Cuts through the richness and gives that classic deli-style brightness. Don't swap it for white vinegar, the flavor isn't the same.
• Dijon mustard: A tiny bit goes a long way, adding depth and a hint of spice that keeps people guessing. Yellow mustard works in a pinch, but Dijon is the move.
• Granulated sugar: Balances the tang without making it sweet. I've upped it when kids are eating, and it's always gone first.
• Celery seed: The secret ingredient most people can't name but always notice. It tastes like classic coleslaw should.
• Kosher salt and black pepper: Simple, but they pull everything together. Taste before serving, you might want more.

Instructions

Prep the vegetables:

Toss the green cabbage, red cabbage, carrots, and red onion into a large bowl. The colors alone make you feel like you're doing something right.

Whisk the dressing:

In a small bowl, combine mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper until smooth and creamy. Taste it now, you'll want to.

Combine and toss:

Pour the dressing over the vegetables and toss with your hands or tongs until every shred is coated. It should look glossy and smell tangy.

Chill and let it meld:

Cover the bowl and refrigerate for at least 30 minutes. This is when the magic happens, the flavors marry and the cabbage softens just enough.

Toss and serve:

Give it another good toss before serving, and adjust the salt or vinegar if it needs it. Serve it cold and watch it disappear.

Save

There was a potluck where I set this next to a fancy kale salad with pomegranate seeds and candied pecans. Mine was gone in twenty minutes, the kale sat untouched. Sometimes the simplest things win, and coleslaw proved it that day without saying a word.

Make It Your Own

I've added sliced green onions when I had them, and once tossed in some chopped cilantro because I was feeling bold. A handful of raisins or dried cranberries makes it sweeter, and shredded apple adds crunch and a fruity note that surprises people. You can also throw in a pinch of cayenne if you like a little heat, or swap half the mayo for more sour cream if you want it tangier and lighter.

Storing and Serving

This keeps in the fridge for up to two days, covered tightly. It won't get soggy like some slaws because the dressing is thick and clings instead of pooling. I've served it straight from the bowl at casual dinners, and spooned it into smaller dishes for fancier spreads. Either way, keep it cold until the last minute.

When to Serve It

It's perfect next to pulled pork, fried chicken, grilled burgers, or fish tacos. I've piled it on sandwiches, eaten it as a side with nothing else, and once served it at a picnic where it sat in the sun longer than it should have and still tasted great.

• Make it the night before a barbecue so you have one less thing to worry about.
• Double the batch if you're feeding a crowd, it never hurts to have extra.
• Serve it in a chilled bowl if you really want to impress.

Save

This coleslaw doesn't need to be complicated to be memorable. It just needs to be cold, crunchy, and made with a little care.

Recipe Q&A

→ 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 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 a lighter mayonnaise or reduce the amount slightly.

→ Can I make this coleslaw dairy-free or vegan?

Absolutely! Use vegan mayonnaise and dairy-free sour cream or skip the sour cream entirely. The result will still be creamy and delicious.

→ What can I add to customize this coleslaw?

Try adding sliced green onions, chopped fresh herbs like parsley or cilantro, diced apples for sweetness, or even raisins or dried cranberries for a unique twist.

→ How long will leftover coleslaw keep?

Store leftovers in an airtight container in the refrigerator for up to 3 days. The vegetables may release some water over time, so drain excess liquid before serving.

→ Why do I need to refrigerate before serving?

Refrigerating for at least 30 minutes allows the dressing to penetrate the vegetables and the flavors to meld together, resulting in a more cohesive and flavorful dish.