Pin it My neighbor once brought this to a summer cookout, and I watched everyone go back for seconds before touching the ribs. The cabbage was still crisp, the dressing clung perfectly, and there was this brightness that cut through all the heavy, smoky food. I asked for the recipe on the spot, scribbled it on a napkin, and made it the very next weekend. It's been my go-to ever since.
I made this for a potluck once and forgot to pack a serving spoon. People just kept scooping it out with whatever they had, and the bowl was empty in twenty minutes. Someone told me it reminded them of their grandmother's version, which is maybe the highest compliment a coleslaw can get. I've tweaked it over time, but the core stays the same because it just works.
Ingredients
- Green cabbage: The base of the slaw, it needs to be shredded thin so the dressing coats every piece without weighing it down.
- Red cabbage: Adds a pop of color and a slightly earthier flavor that balances the crunch.
- Carrots: Julienned or grated, they bring sweetness and a little extra texture.
- Red onion: Optional, but a small amount adds a sharp bite that grows on you.
- Mayonnaise: The creamy backbone of the dressing, it holds everything together and makes it rich.
- Sour cream: Adds tanginess and a little body without making it too heavy.
- Apple cider vinegar: The secret to brightness, it cuts through the richness and wakes up the flavors.
- Dijon mustard: Gives the dressing a subtle sharpness and helps it emulsify smoothly.
- Granulated sugar: Balances the acidity and brings out the natural sweetness of the vegetables.
- Celery seed: A classic coleslaw spice that adds a faint herbal note you can't quite place but would miss if it wasn't there.
- Kosher salt: Seasons everything and helps draw out moisture from the cabbage just enough.
- Freshly ground black pepper: A little heat and complexity that rounds out the dressing.
Instructions
- Prep the vegetables:
- Combine the green cabbage, red cabbage, carrots, and red onion in a large bowl. Make sure everything is shredded thin so the dressing can work its way into every bite.
- Whisk the dressing:
- In a small bowl, whisk together mayonnaise, sour cream, vinegar, mustard, sugar, celery seed, salt, and pepper until it's smooth and creamy. Taste it now, it should be tangy, a little sweet, and well seasoned.
- Toss it all together:
- Pour the dressing over the vegetables and toss thoroughly with your hands or tongs. You want every strand coated evenly, no dry pockets hiding at the bottom.
- Let it chill:
- Cover the bowl and refrigerate for at least 30 minutes. This is when the magic happens, the flavors blend and the cabbage softens just a bit while keeping its crunch.
- Serve:
- Give it one last toss before serving and taste for seasoning. If it needs more tang, add a splash of vinegar or a squeeze of lemon.
Pin it One summer evening, I brought this to a backyard barbecue where the host had gone all out with brisket and grilled corn. My coleslaw sat next to a dozen other sides, but by the end of the night, my bowl was scraped clean. A friend told me it was the only thing that made her want to keep eating even after she was full. That's when I realized this recipe had earned its place in my rotation.
Making It Ahead
This coleslaw actually gets better after a few hours in the fridge, so it's perfect for making the night before a gathering. The dressing soaks into the cabbage just enough without turning it limp, and the flavors deepen. I've kept it for up to a day and it still tastes fresh and crunchy. Just give it a good toss before serving and check if it needs a pinch more salt or a splash of vinegar.
Variations to Try
I've swapped Greek yogurt for the sour cream when I wanted something lighter, and it worked beautifully. A handful of chopped fresh dill or parsley stirred in at the end adds a bright, herbaceous note that feels almost fancy. If you like a little sweetness, try adding a handful of raisins or diced apple, they play nicely with the tangy dressing and add little bursts of flavor.
Serving Suggestions
This coleslaw shines next to anything grilled, smoked, or fried. I've served it with pulled pork sandwiches, fried chicken, fish tacos, and even as a topping for hot dogs. It's the kind of side that doesn't compete with the main dish but makes everything on the plate taste better.
- Pile it on top of pulled pork or brisket sandwiches for extra crunch and tang.
- Serve it alongside grilled sausages, burgers, or ribs at your next cookout.
- Use it as a fresh, cooling contrast to spicy barbecue or buffalo wings.
Pin it This coleslaw has never let me down, whether I'm feeding a crowd or just want something crisp and refreshing on a weeknight. It's simple, reliable, and always disappears fast.
Recipe FAQs
- → Can I make coleslaw ahead of time?
Yes, this coleslaw can be made up to one day ahead. Store it covered in the refrigerator and toss again before serving for the best texture and flavor.
- → How do I make this coleslaw dairy-free?
Substitute the mayonnaise with vegan mayo and replace the sour cream with dairy-free alternatives like coconut cream or cashew cream for a delicious dairy-free version.
- → Why is my coleslaw watery?
Cabbage releases water over time. To prevent this, you can lightly salt the shredded cabbage, let it sit for 15 minutes, then squeeze out excess moisture before adding the dressing.
- → Can I use a food processor to shred the vegetables?
Absolutely! A food processor with a slicing or shredding attachment makes quick work of preparing the cabbage and carrots, saving you valuable prep time.
- → How long does coleslaw last in the refrigerator?
Properly stored in an airtight container, this coleslaw will stay fresh for 3-5 days. The texture is best within the first two days, as the vegetables may soften over time.
- → What can I add to customize this coleslaw?
Try adding sliced green onions, chopped fresh herbs like parsley or dill, dried cranberries, sunflower seeds, or even diced apples for extra flavor and texture variations.