Save There's something about the sound of a knife sliding through crisp cabbage that instantly makes me think of summer cookouts. The first time I made coleslaw with intentionality—not just dumping jarred dressing on shredded vegetables—I realized how much better it tasted when you actually whisked the dressing together, letting the vinegar and mustard sing through the creaminess. Now it's become my automatic side dish, the one I reach for when I need something fresh and honest to balance smoky grilled flavors.
I made a giant batch of this for a potluck where I genuinely didn't know anyone, and by the end of the meal, three people asked me for the recipe—written on the back of napkins because I didn't have paper. That's when I knew it wasn't just my coleslaw anymore; it had become something people actually wanted to recreate in their own kitchens.
Ingredients
- Green cabbage: The backbone here—mild, crisp, and it holds up beautifully without wilting even after time in the fridge.
- Red cabbage: Both color and a slightly more delicate, almost peppery sweetness that balances the green.
- Carrots: Grated fine so they become part of the texture rather than noticeable chunks, adding natural sweetness and brightness.
- Green onions: Just enough bite and freshness to keep things from feeling one-dimensional.
- Mayonnaise: The creamy base—use a good one you actually like because you'll taste it directly.
- Sour cream or Greek yogurt: This cuts the density of the mayo and adds a subtle tang that feels lighter on the palate.
- Apple cider vinegar: The sharpness that makes the whole thing taste bright instead of bland.
- Dijon mustard: A small amount gives complexity and depth without making it taste mustardy.
- Sugar: Just enough to round out the sharp edges of the vinegar and mustard.
- Celery seed: Optional but worth it—adds an unexpected herbal note if you're feeling fancy.
- Salt and black pepper: Season to your taste and your crowd.
Instructions
- Prep your vegetables:
- Shred the green and red cabbage as fine as you can without turning it to mush—a box grater or mandoline works if you don't feel like knife work. Grate the carrots while you're at it, and slice those green onions on a slight angle so they look intentional.
- Make your dressing:
- In a separate bowl, whisk the mayo, sour cream, vinegar, mustard, sugar, and celery seed together until it's completely smooth with no lumps. This is where the dressing actually becomes cohesive instead of just a pool of mayo sitting on top of everything.
- Combine everything:
- Pour the dressing over the vegetables and toss—and I mean really toss, get your hands in there if you need to—until every strand of cabbage has a light coat of dressing. Taste a bite and adjust salt and pepper.
- Chill if you can:
- Thirty minutes in the fridge lets the flavors settle and the dressing cling better to the vegetables, but if you're serving immediately, you won't regret it either.
Save I served this alongside pulled pork sandwiches at a backyard meal where someone came back for thirds of the slaw specifically, leaving the sandwich half-eaten on their plate. That's when I understood that sometimes the side dish is quietly the star.
When to Make This Coleslaw
This is the answer to almost every summer cookout question—what goes with burgers, what pairs with barbecue, what can you bring to a potluck that travels well and tastes better the next day. It's equally at home tucked into a sandwich or heaped onto a taco. The beauty is that it improves slightly as it sits, the flavors marrying together while the vegetables stay surprisingly crisp.
Customizing Your Version
The base is solid, but this coleslaw welcomes adjustments without falling apart. Add fresh dill or parsley if you're feeling herbaceous, stir in a grated apple for a sweeter direction, or scatter some raisins through for texture. You can even cut the mayo with more Greek yogurt if you want something lighter, or add an extra tablespoon of vinegar if you like your slaw more assertive. The dressing is forgiving as long as you keep the ratio roughly right.
Storage and Serving
This keeps beautifully in the fridge for up to four days, staying crisp even as it absorbs the dressing more fully over time. Bring it straight from the cold or let it sit out for a few minutes if you prefer it less chilled. It travels well to picnics and potlucks, and pairs with everything from simple grilled chicken to loaded tacos to hearty sandwiches.
- If making ahead, keep the dressing separate and toss just before serving for maximum crispness.
- A squeeze of fresh lemon juice added at serving time brings everything into focus.
- Serve cold or at room temperature depending on what you're eating it with.
Save Once you make coleslaw this way, you'll understand why it's been a staple for so long—it's simple, it works, and it somehow makes everything around it taste better. That's the kind of recipe worth keeping around.
Recipe FAQs
- → What vegetables are used in this slaw?
Green and red cabbage, carrots, and green onions form the fresh vegetable base, providing a crisp, colorful mix.
- → How is the creamy dressing prepared?
The dressing features mayonnaise, sour cream (or Greek yogurt), apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper whisked until smooth.
- → Can this salad be made ahead of time?
Yes, refrigerating the salad for at least 30 minutes allows flavors to meld and the texture to soften slightly.
- → Are there lighter dressing options?
Using low-fat mayonnaise and Greek yogurt creates a lighter, healthier version without sacrificing creaminess.
- → What are some suggested additions for extra flavor?
Fresh parsley or dill, grated apple, and raisins can be added to enhance sweetness and aroma.
- → What dishes pair well with this slaw?
It complements grilled meats, sandwiches, and tacos, offering a refreshing contrast and crunch.