Crisp Creamy Cabbage Slaw

There's something deeply satisfying about the crunch of fresh cabbage against a creamy dressing, especially when summer temperatures climb. I discovered this coleslaw recipe during a neighborhood block party where three different people asked for the recipe before the burgers even hit the grill. The secret turned out to be letting it rest, something I'd always rushed in my earlier attempts. Now it's become my go-to side dish for anything grilled, sandwiched, or piled on a taco.

Last July, I made a triple batch for my sister's backyard barbecue and watched it disappear before the potato salad even got touched. Her husband, who claims to hate coleslaw, went back for thirds and eventually admitted he'd been eating it out of the container all afternoon. Sometimes the simplest dishes are the ones that surprise people the most.

Ingredients

• Small green cabbage: Look for heads that feel heavy and have tight, crisp leaves. I've learned that cutting it yourself rather than buying pre-shredded bags makes a huge difference in texture and freshness.
• Carrots: These add sweetness and color. Grating them by hand gives you slightly irregular pieces that hold onto the dressing better than the perfectly uniform shreds from a food processor.
• Red onion: Optional but adds a beautiful color contrast and mild bite. If you're worried about it being too strong, soak the sliced onion in ice water for 10 minutes before adding.
• Mayonnaise: The backbone of the creamy dressing. Use a brand you actually like eating straight, because you'll really taste it here.
• Apple cider vinegar: This cuts through the richness of the mayo and adds a subtle fruity note that white vinegar can't quite match.
• Dijon mustard: Just a tablespoon adds depth and a tiny kick that keeps the dressing from being one-dimensionally creamy.
• Sugar: A small amount balances the vinegar's acidity and helps mellow the raw cabbage's slight bitterness.
• Celery seed: This is the secret ingredient that makes it taste like classic deli coleslaw rather than just dressed cabbage.
• Salt and pepper: Don't skip the seasoning step at the end. It's what pulls all the flavors together and makes the vegetables taste vibrant.

Instructions

Prep your vegetables:

Shred the cabbage into thin strips, grate the carrots on the large holes of a box grater, and slice the red onion as thinly as you can manage. Toss them all together in your largest mixing bowl.

Make the dressing:

In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper until the mixture is completely smooth and slightly thickened.

Combine everything:

Pour the dressing over the vegetables and use clean hands or large spoons to toss thoroughly. Make sure every piece of cabbage gets coated with that creamy goodness.

Let it rest:

Cover the bowl and refrigerate for at least 30 minutes, though an hour is even better. This is when the magic happens and the vegetables start to soften slightly while absorbing all that flavor.

Final toss and serve:

Give it one more mix before serving, then taste and add more salt or pepper if needed. The flavors will have mellowed and melded together beautifully.

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This coleslaw has become such a staple in my kitchen that I keep cabbage and carrots on hand pretty much constantly. My kids now request it specifically for their birthday dinners, which is funny considering they used to pick around the cabbage when they were little.

Making It Lighter

I've started swapping half the mayonnaise for plain Greek yogurt, and honestly, nobody notices the difference except me. The yogurt adds a little protein and cuts the richness without sacrificing creaminess. Just make sure to use full-fat yogurt or the dressing can taste strangely thin.

Customization Ideas

Sometimes I'll throw in a handful of raisins or dried cranberries for sweetness, especially if I'm serving it alongside something spicy. A diced apple works beautifully too, adding extra crunch and a tart note that plays nicely with the vinegar.

Storage and Serving Tips

This coleslaw keeps well for up to three days in the refrigerator, though it will get softer and more pickle-like each day. If you're making it ahead for a party, I'd recommend keeping a little extra dressing on hand to refresh it before serving.

• Use a slotted spoon to serve if there's excess liquid at the bottom of the bowl.
• The flavors actually improve after a day, so it's perfect for making the night before a big event.
• If you're transporting it, pack the dressing separately and toss it on-site to keep everything crisp.

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Whether you're serving it at a summer barbecue or just alongside a weeknight dinner, this coleslaw is the kind of simple, reliable recipe that makes everything else on the plate taste better.

Recipe FAQs

→ How long should coleslaw chill before serving?

Refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the cabbage to soften slightly while maintaining its crisp texture.

→ Can I make this ahead of time?

Yes, prepare up to one day in advance. The flavors improve with time, though the cabbage will become softer the longer it sits.

→ What can I use instead of mayonnaise?

Substitute half or all of the mayonnaise with Greek yogurt for a lighter version. Alternatively, use olive oil for a vinegar-based slaw with 3 tablespoons of vinegar.

→ How do I prevent watery coleslaw?

Salt the shredded cabbage and let it sit for 15 minutes, then squeeze out excess liquid before adding the dressing. This prevents the final dish from becoming too watery.

→ What additions work well in this dish?

Try adding sliced green onions, chopped fresh parsley, or a handful of raisins for sweetness. For extra crunch, toss in toasted sunflower seeds or chopped nuts.

→ Is this suitable for special diets?

This version is vegetarian and gluten-free when using appropriate mayonnaise and mustard. For vegan options, substitute mayonnaise with plant-based alternatives or the olive oil dressing.