Save to Pinterest My cousin brought this to a summer cookout years ago, and I watched people go back for thirds. The crunch was loud enough to hear across the yard, and the dressing clung to every shred without turning soggy. I asked her for the recipe on the spot, and she laughed and said it was just cabbage and mayo done right. I've been making it ever since, tweaking the tang until it felt like mine.
I made this for a backyard barbecue once and forgot it in the fridge until the burgers were nearly done. When I finally brought it out, ice cold and perfectly dressed, it became the thing everyone talked about. Someone even asked if I had a secret ingredient, and I realized sometimes the secret is just letting something sit long enough to become itself. It taught me that coleslaw isn't a last-minute scramble, it's a dish that rewards a little patience.
Ingredients
- Green cabbage: The backbone of the slaw, it should be sliced thin enough to bend but thick enough to snap when you bite it.
- Red cabbage: Adds color and a slightly peppery bite that makes the bowl look alive instead of one-note pale.
- Carrots: Julienned carrots give you those thin ribbons that catch dressing beautifully, and grated works too if you want a finer texture.
- Red onion: Just a whisper of sharpness that fades into sweetness as it sits in the dressing.
- Mayonnaise: The creamy base that holds everything together, rich but not heavy if you whisk it well.
- Sour cream: Adds a slight tang that keeps the mayo from feeling flat, and it thins the dressing just enough to coat evenly.
- Apple cider vinegar: This is what wakes up the whole bowl, cutting through the richness with a bright, clean edge.
- Dijon mustard: A teaspoon of complexity that makes people wonder what the depth is without being able to name it.
- Granulated sugar: Balances the vinegar so the dressing tastes rounded instead of puckering.
- Celery seed: That faint, grassy note that makes it taste like traditional deli slaw without being obvious.
- Kosher salt: Seasons the vegetables themselves, drawing out just enough moisture to soften them slightly.
- Black pepper: Freshly ground adds a tiny kick that lingers after each bite.
Instructions
- Prep the vegetables:
- Slice the cabbages as thin as you can manage, almost translucent if your knife is sharp. Toss them with the carrots and onion in a big bowl, using your hands to fluff and separate the shreds so nothing clumps.
- Mix the dressing:
- Whisk the mayo, sour cream, vinegar, mustard, sugar, celery seed, salt, and pepper in a small bowl until it's completely smooth and pourable. Taste it now, it should be tangy, a little sweet, and bold enough to stand up to all that cabbage.
- Dress the slaw:
- Pour the dressing over the vegetables and toss with tongs or your hands, lifting from the bottom to coat every piece. Don't be shy, you want the dressing everywhere, not pooling at the bottom.
- Let it rest:
- Cover the bowl and refrigerate for at least 30 minutes, though an hour is better. The cabbage will soften just enough to lose its raw edge while staying crunchy.
- Toss and serve:
- Give it one more good toss before serving to redistribute the dressing that settled. Taste and add more salt, pepper, or vinegar if it needs a boost.
Save to Pinterest I brought this to a potluck once and watched a kid who claimed to hate vegetables come back three times. His mom asked what I put in it, and I told her it was just cabbage that got treated with respect. That moment reminded me that simple food, done with care, can change minds without any tricks or disguises.
Storing and Make-Ahead Tips
This slaw holds up beautifully in the fridge for up to two days, though the texture is crispest within the first 24 hours. If you're making it ahead, keep the dressing separate and toss it together an hour before serving to maintain maximum crunch. Store it in an airtight container, and give it a quick stir before serving since the dressing tends to settle at the bottom.
Flavor Variations to Try
You can swap the sour cream for Greek yogurt if you want a tangier, lighter dressing, or add a tablespoon of honey instead of sugar for a warmer sweetness. A handful of chopped fresh dill or cilantro stirred in at the end brings a bright, herbal note that feels summery. For a little heat, whisk in a pinch of cayenne or a dash of hot sauce into the dressing.
Serving Suggestions
This coleslaw is a natural partner for pulled pork sandwiches, fried chicken, or anything hot off the grill. It also works piled on top of fish tacos or served alongside cornbread and baked beans. The cool crunch balances smoky, rich, or spicy mains without competing for attention.
- Serve it in a chilled bowl to keep it extra crisp on hot days.
- Top with a sprinkle of extra celery seed or a few thin apple slices for a twist.
- Pair it with anything that needs a refreshing, tangy contrast to cut through richness.
Save to Pinterest This coleslaw has earned its place at my table because it never tries to be fancy, it just shows up crisp, tangy, and reliable every single time. Make it once, and you'll understand why it's the slaw people ask you to bring again.
Common Recipe Questions
- → How far in advance can I prepare this coleslaw?
You can make this coleslaw up to one day ahead. Prepare the vegetables and dressing separately, then combine and refrigerate. The flavors actually improve as they meld together, making it an excellent make-ahead side dish.
- → Can I make a lighter version of this creamy dressing?
Yes, substitute Greek yogurt or low-fat sour cream for the regular sour cream to reduce calories and fat. You can also use dairy-free yogurt or vegan mayonnaise for a lighter, plant-based version that maintains the creamy texture.
- → What can I do if the coleslaw is too tangy?
If the dressing is too acidic, add more mayonnaise or sour cream to balance the vinegar. You can also increase the sugar slightly or add a touch of honey. Always start with small adjustments and taste as you go.
- → How do I keep the cabbage crisp?
Shred the cabbage just before assembling, or store shredded cabbage in cold water in the refrigerator until ready to use. Pat dry before mixing with the dressing to prevent excess moisture that could make it soggy.
- → What are good flavor additions to customize this coleslaw?
Try adding sliced green onions, fresh herbs like parsley or dill, crispy bacon bits, sunflower seeds, or a pinch of caraway seeds. A squeeze of fresh lemon juice or a splash of hot sauce also adds interesting flavor dimensions.
- → Is this coleslaw suitable for dietary restrictions?
Yes, it's naturally vegetarian and gluten-free. For vegan diets, use plant-based mayonnaise and dairy-free sour cream alternatives. Always check store-bought condiment labels for potential allergens and hidden ingredients.