Save There's something about a good coleslaw that stops me mid-bite at a summer cookout—that crisp snap of cabbage, the creamy sweetness wrapping around each strand. I made this version for the first time on a whim when my neighbor brought over steaks and I realized I'd forgotten the usual deli-bought side. What started as scrambling became my go-to, because homemade tastes so much brighter and you control exactly how tangy or sweet it gets.
I served this at a casual lunch with friends who showed up with no warning, and one of them asked for the recipe before their plate was even clean. That's when I knew I'd found something worth keeping around.
Ingredients
- Green cabbage: The foundation—mild, slightly sweet, and gives you that satisfying crunch that makes a slaw feel worth eating.
- Red cabbage: A handful adds visual pop and a subtle earthiness that keeps things interesting.
- Carrots: Grated fine, they soften slightly as they sit and add natural sweetness without sugar doing all the work.
- Green onions: A whisper of onion flavor that's forward enough to notice but gentle enough not to dominate.
- Mayonnaise: The base of everything—use the good stuff, because it's doing the heavy lifting here.
- Sour cream or Greek yogurt: Cuts the richness of mayo and adds tang that tastes almost like brightness.
- Apple cider vinegar: The secret weapon that wakes everything up and makes you taste the vegetables instead of just the dressing.
- Dijon mustard: A teaspoon goes a long way, adding sophistication and a subtle heat that lingers.
- Sugar: Just enough to balance the vinegar and mustard, never sweet-tasting.
- Celery seed: Optional, but if you have it, it adds a whisper of classic coleslaw flavor that feels right.
- Salt and black pepper: The finish line—taste as you go, because you're the expert here.
Instructions
- Shred and combine:
- Slice your cabbage as fine as you can—a box grater or mandoline works magic here. Toss it with the carrots, red cabbage, and green onions in a big bowl, giving everything room to breathe.
- Build the dressing:
- Whisk mayo, sour cream, vinegar, mustard, sugar, and celery seed in a separate bowl until it looks like soft silk. Taste it—this is your moment to know if you want more tang or more sweetness.
- Bring it together:
- Pour that dressing over the vegetables and toss like you mean it, making sure every strand gets coated. This is the part where it transforms from ingredients into something that tastes intentional.
- Rest and adjust:
- Let it sit in the fridge for at least 30 minutes if you can wait—the cabbage softens slightly and everything gets to know each other. Taste again, add a pinch more salt or vinegar if it needs it.
Save My brother ate three plates of this at a Fourth of July dinner and didn't mention it was homemade until halfway through—he just assumed it came from somewhere fancy. Moments like that remind me why cooking simple things well matters more than trying to impress with complexity.
Making It Your Own
This recipe is a canvas, not a rulebook. I've stirred in chopped fresh dill on days when I had herbs on hand, and it shifted the whole character toward something lighter and more garden-like. A grated apple mixed in adds unexpected sweetness that plays beautifully with the vinegar, and a small handful of raisins plumps up as the slaw sits, becoming little flavor bombs. Even adding fresh parsley changes the mood without overwhelming anything. The beauty of coleslaw is that you taste every adjustment immediately, so play with it.
Storage and Make-Ahead
This slaw improves after a day in the fridge—the vegetables relax, the dressing soaks in, and the flavors meld into something rounded and complete. It keeps for three or four days without getting mushy, which makes it perfect for meal prep or when you're cooking for a crowd. If it seems dry after a couple of days, a splash of vinegar or a spoonful of mayo brings it back to life. I've pulled this out of the fridge at five in the morning for a quick breakfast side when I had leftovers, and it's never disappointed.
When to Serve This
Coleslaw is the kind of dish that feels right everywhere—perched on top of a pulled pork sandwich, alongside grilled chicken, or tucked into a taco as a cooling crunch. It works as well in winter next to roasted root vegetables as it does at summer barbecues, and nobody's ever turned it down.
- Make it an hour ahead if you're serving at a cookout, so the dressing has time to settle in.
- If you're adding fresh herbs, wait until just before serving so they stay bright and don't wilt.
- A tiny squeeze of fresh lemon juice at the end tastes like a secret only you know about.
Save This coleslaw has become the dish people ask me to bring, not because it's fancy, but because it's reliably good and tastes like someone cared enough to make it fresh. That's all any of us want, really.
Recipe FAQs
- → How can I make the dressing lighter?
Substitute regular mayonnaise with low-fat mayonnaise and use Greek yogurt instead of sour cream for a lighter dressing.
- → Can I add extra flavors to this slaw?
Fresh herbs like parsley or dill, as well as additions like grated apple or raisins, can enhance sweetness and depth.
- → What is the best way to shred cabbage for this dish?
Use a sharp knife or box grater to finely shred both green and red cabbage for the perfect texture.
- → How long should the slaw chill before serving?
For best results, refrigerate for at least 30 minutes to allow flavors to meld, though it can be served right away.
- → Are there common allergens in this dish?
Yes, it contains eggs from mayonnaise and may include dairy from sour cream or Greek yogurt. Check labels for mustard allergens as well.