Creamy Classic Coleslaw
This creamy classic coleslaw is crisp, tangy, and lightly sweet, making it a reliable make-ahead side for cookouts and sandwiches.
About This Recipe
A good coleslaw should be crisp, creamy, tangy, and balanced rather than heavy. This version uses two kinds of cabbage, carrot, and a quick mayonnaise dressing with just enough vinegar to brighten every bite.
It is especially useful for backyard meals because the flavor improves after a short chill. Serve it with pulled pork, fried chicken, burgers, or tucked into a sandwich for crunch.
Ingredients
- ✓4 cups shredded green cabbage
- ✓1 cup shredded red cabbage
- ✓1 cup shredded carrot
- ✓1/2 cup mayonnaise
- ✓1 tablespoon white vinegar
- ✓1/2 tablespoon apple cider vinegar
- ✓2 teaspoons granulated sugar
- ✓1/2 teaspoon celery seed
- ✓Salt and black pepper, to taste
Ingredient Notes
- Green cabbage: This gives the slaw its classic crunch and mild flavor.
- Red cabbage: A little red cabbage adds color and a slightly peppery note.
- Vinegar blend: White vinegar keeps the dressing sharp while apple cider vinegar adds a softer fruitiness.
- Celery seed: This tiny spice gives coleslaw its familiar deli-style flavor.
Instructions
- 1
Whisk the mayonnaise, white vinegar, apple cider vinegar, sugar, celery seed, salt, and pepper in a large bowl until smooth.
- 2
Add the green cabbage, red cabbage, and carrot to the bowl.
- 3
Toss until the vegetables are evenly coated with the dressing.
- 4
Cover and refrigerate for at least 1 hour so the cabbage softens slightly and the flavors blend.
- 5
Before serving, toss again and adjust with a pinch more salt, pepper, or vinegar if needed.
Katy’s Kitchen Tips
- Shred the cabbage thinly so it eats tender but still crunchy.
- Chill the slaw before serving for the best flavor.
- Taste after chilling, not before, because the dressing changes as it sits.
- Use a large bowl so the cabbage can be tossed evenly without compacting.
Variations and Substitutions
- Lighter slaw: Replace part of the mayonnaise with plain Greek yogurt.
- Sweeter slaw: Add an extra teaspoon of sugar if you prefer picnic-style coleslaw.
- Apple crunch: Fold in thin matchsticks of apple just before serving.
- Spicy version: Add a pinch of cayenne or a spoonful of prepared horseradish.
What to Serve With Creamy Classic Coleslaw
Serve with barbecue, fried chicken, burgers, hot dogs, pulled pork sandwiches, or grilled fish.
Storage and Reheating
Store coleslaw covered in the refrigerator for up to 3 days.
Stir before serving. If it looks watery, drain a spoonful of extra liquid or add a small handful of fresh cabbage.
Common Mistakes to Avoid
- Skipping the chill time: The dressing needs time to season the cabbage.
- Oversalting early: Salt pulls moisture from cabbage, so taste again after chilling.
- Cutting cabbage too thick: Thick pieces can feel tough and hard to coat.
- Making it too far ahead: After several days the cabbage loses its fresh crunch.
FAQ
Can I make coleslaw ahead of time?
Yes. It is best after at least 1 hour in the refrigerator and can be made the day before.
Why did my coleslaw turn watery?
Cabbage releases moisture as it sits. Toss well and drain a little liquid if needed.
Can I use bagged coleslaw mix?
Yes. Bagged mix is a convenient substitute for the cabbage and carrot.
How do I make it less sweet?
Reduce the sugar or add a little extra vinegar to sharpen the dressing.
Nutrition Facts
- Serving Size: 1 serving
- Calories: 160 kcal
- Carbohydrates: 8 g
- Cholesterol: 8 mg
- Fiber: 2 g
- Protein: 1 g
- Sodium: 148 mg
- Sugar: 5 g
- Fat: 14 g
- Saturated Fat: 2 g
- Trans Fat: 1 g
- Unsaturated Fat: 11 g