Coleslaw With Creamy Dressing

My neighbor showed up at a potluck with a giant bowl of coleslaw that disappeared before the burgers were even done. I asked what made it so good, and she shrugged and said it was just cabbage and mayo, but she let it sit in the fridge for an hour. That little wait turned out to be the secret. Now I make this coleslaw every time we fire up the grill, and it never lasts long.

I started bringing this to summer cookouts after realizing store-bought slaw always tasted like sweet paste. The first time I made it from scratch, my brother-in-law ate three helpings and asked if I'd gotten it from a deli. When I told him it took me fifteen minutes, he didn't believe me. Now he requests it every Fourth of July, and I never tell him how easy it really is.

Ingredients

• Green cabbage, finely shredded: The backbone of the slaw, it stays crisp even after dressing and holds up beautifully in the fridge for a day or two.
• Red cabbage, finely shredded: Adds a pop of color and a slightly peppery bite that keeps things interesting.
• Carrots, julienned or grated: They bring sweetness and a little crunch, plus they soak up the dressing in the best way.
• Red onion, finely minced: Optional, but it adds a sharp edge that balances out all the creaminess.
• Mayonnaise: The creamy base that makes everything stick together without feeling heavy.
• Sour cream: Adds tang and a silky texture that plain mayo just can't pull off alone.
• Apple cider vinegar: Cuts through the richness and wakes up all the other flavors.
• Dijon mustard: A little sharpness here goes a long way, giving the dressing some backbone.
• Granulated sugar: Just enough to round out the acidity and keep things balanced.
• Celery seed: This is the ingredient people always ask about, it gives the slaw that classic deli flavor.
• Kosher salt: Brings everything together and helps the cabbage release just a bit of moisture.
• Freshly ground black pepper: A few cracks add warmth and a tiny kick at the end.

Instructions

Prep the vegetables:

Toss the green cabbage, red cabbage, carrots, and red onion into a large bowl. Make sure everything is shredded thin so the dressing coats every piece evenly.

Mix 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, this is your chance to adjust before it goes on the slaw.

Toss it all together:

Pour the dressing over the vegetables and toss with your hands or a big spoon until everything is glossy and coated. Don't be shy, really get in there and mix it well.

Let it rest:

Cover the bowl and stick it in the fridge for at least thirty minutes. The cabbage will soften just a little, and the flavors will meld into something much better than they are right now.

Finish and serve:

Give it one more toss before serving, and taste again to see if it needs more salt or a splash of vinegar. Serve it cold and watch it disappear.

Save

One summer evening, I made a double batch of this slaw for a backyard gathering, and by the time the sun went down, the bowl was scraped clean. My friend's kid, who swore he hated cabbage, had seconds. His mom looked at me like I'd performed a miracle. I just smiled and said it was the sugar, but really, it was the fact that I let it sit long enough to taste like something worth eating.

How to Store It

This slaw keeps beautifully in the fridge for up to two days, covered tightly. The cabbage will soften a bit more as it sits, but it won't turn mushy if you've shredded it fine enough. If you're making it ahead, hold off on adding extra vinegar or lemon until just before serving, since the acidity can intensify overnight. I've brought day-old slaw to a picnic before, and honestly, it tasted even better than when I first made it.

Swaps and Adjustments

If you want it lighter, swap the sour cream for Greek yogurt, it'll still be creamy but with a little more tang. For a sweeter slaw, bump the sugar up to a tablespoon, especially if you're serving it with spicy barbecue. You can also use all green cabbage if red isn't available, or toss in some thinly sliced bell pepper for extra crunch. I've even added a handful of chopped cilantro when I was feeling adventurous, and it worked.

Serving Suggestions

This coleslaw is perfect piled on top of pulled pork sandwiches, served alongside fried chicken, or just eaten straight from the bowl with a fork. It's the kind of side that makes everything else on the plate taste better. I like to serve it in a big shallow bowl so people can see all the colors, and I always put it out early so it's good and cold when we sit down to eat.

• Serve it on fish tacos for a cool, crunchy contrast.
• Pair it with cornbread and baked beans for a classic cookout spread.
• Use it as a topping for hot dogs or sausages to cut through the richness.

Save

This coleslaw has earned a permanent spot in my summer rotation, and I hope it does the same for you. It's simple, reliable, and always tastes like you put in way more effort than you actually did.

Recipe FAQs

→ Can I make coleslaw ahead of time?

Yes, coleslaw can be made 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 dairy-free?

Use vegan mayonnaise and substitute the sour cream with dairy-free Greek yogurt or additional vegan mayo to keep the creamy texture.

→ What can I add to make coleslaw more flavorful?

Try adding sliced green onions, chopped fresh herbs like parsley or dill, or a splash of lemon juice for extra brightness and complexity.

→ How do I prevent coleslaw from becoming watery?

Ensure cabbage is well-drained after shredding. You can also salt the cabbage lightly, let it sit for 10 minutes, then rinse and pat dry before dressing.

→ Can I use pre-shredded cabbage?

Yes, pre-shredded coleslaw mix works well and saves time. However, freshly shredded cabbage tends to be crisper and more flavorful.

→ How long does coleslaw last in the refrigerator?

Properly stored coleslaw will keep for 2-3 days in the refrigerator, though it's best enjoyed within the first day for optimal crispness.