Save My mother-in-law showed up one July afternoon with a plastic container of coleslaw that tasted nothing like the soggy, mayo-heavy stuff I'd grown up avoiding. It was bright, crunchy, and somehow both tangy and just barely sweet. She laughed when I asked for the recipe, saying it was just cabbage and a good dressing. That afternoon changed how I thought about sides forever.
I started bringing this coleslaw to every potluck after a neighbor asked if I'd bought it from a deli. That compliment meant more than it should have, but it also proved the recipe worked. Now it's my default contribution to any summer cookout, and I've stopped apologizing for showing up with the same dish every time.
Ingredients
- Green cabbage: The backbone of the slaw, shredded thin so it stays tender but still has bite.
- Red cabbage: Adds color and a slightly earthier flavor that balances the sweetness.
- Carrots: Julienned or grated, they bring natural sweetness and a pop of orange.
- Red onion: Optional, but a little sharpness wakes up the whole bowl.
- Mayonnaise: The creamy base that holds everything together without feeling heavy.
- Sour cream: Adds tang and a lighter texture than mayo alone.
- Apple cider vinegar: Brightens the dressing and keeps it from tasting flat.
- Dijon mustard: A little sharpness that makes the dressing more interesting.
- Granulated sugar: Just enough to balance the acidity without making it sweet.
- Celery seed: The secret ingredient that makes it taste like classic deli slaw.
- Kosher salt and black pepper: Essential for bringing out all the other flavors.
Instructions
- Prep the vegetables:
- Shred the green and red cabbage as thinly as you can, then toss them in a large bowl with the carrots and onion. The finer you cut everything, the better the dressing will coat each piece.
- Make the dressing:
- In a small bowl, whisk together the mayonnaise, sour cream, vinegar, mustard, sugar, celery seed, salt, and pepper until it's completely smooth. Taste it now, it should be tangy and just barely sweet.
- Toss it all together:
- Pour the dressing over the vegetables and use tongs or your hands to mix everything thoroughly. Make sure every shred of cabbage gets coated.
- Let it chill:
- Cover the bowl and refrigerate for at least thirty minutes. This step is not optional, the flavors need time to marry and the cabbage softens just a little.
- Serve cold:
- Give it one more toss before serving and taste for seasoning. Sometimes it needs a pinch more salt or a splash more vinegar after it's sat.
Save The first time I made this for a backyard cookout, my friend's kid asked for seconds before he even tried the burger. He just stood there with a paper plate, eating coleslaw with a plastic fork. His mom looked at me like I'd performed a magic trick, and honestly, I felt like I had.
Make It Your Own
I've learned this recipe is forgiving in the best way. You can swap Greek yogurt for the sour cream if you want it lighter, or add a tablespoon of honey instead of sugar for a softer sweetness. Some people like a handful of chopped green onions or fresh dill stirred in at the end. I tried adding thinly sliced apple once and it was surprisingly good, though it didn't last as long in the fridge.
Storing and Serving
This coleslaw keeps in the fridge for up to two days, though it's crispest on the first day. The dressing will settle at the bottom, so give it a good stir before serving. I've brought it to picnics in a cooler and it held up beautifully for hours, even in summer heat. Just keep it covered and cold until you're ready to eat.
What to Serve It With
This pairs with anything grilled, especially pulled pork, fried chicken, or burgers. I've also piled it onto fish tacos and used it as a topping for hot dogs. It's the kind of side that makes everything else on the plate taste better.
- Serve it alongside smoky barbecue ribs or brisket.
- Use it as a crunchy topping for sandwiches or wraps.
- Pair it with cornbread and baked beans for a full summer spread.
Save This coleslaw has earned a permanent spot in my summer rotation, and I hope it does the same for you. It's proof that simple things, done right, never go out of style.
Cooking Q&A
- → Can I make this coleslaw ahead of time?
Yes, you can make this coleslaw 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 the sour cream to reduce calories and fat while adding protein. You can also use light mayonnaise or a mayo-yogurt blend for a lighter version.
- → Why is my coleslaw watery?
Cabbage releases moisture over time. To prevent this, you can lightly salt the shredded cabbage, let it sit for 15 minutes, then squeeze out excess water before adding the dressing.
- → Can I use pre-shredded cabbage from the store?
Yes, pre-shredded coleslaw mix works great and saves time. Just make sure it's fresh and crisp for the best texture and flavor.
- → How long does coleslaw last in the refrigerator?
When stored in an airtight container, this coleslaw will keep for 2-3 days in the refrigerator. The vegetables may soften slightly over time as they continue to absorb the dressing.
- → Can I make this coleslaw dairy-free or vegan?
Absolutely! Use vegan mayonnaise and substitute the sour cream with dairy-free sour cream or additional vegan mayo. The result will be just as creamy and delicious.