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Coleslaw

Coleslaw

Updated March 23, 2026

Crisp shredded cabbage and carrots tossed in a light, tangy mayo based dressing. Balanced between creamy, acidic, and sweet with enough structure to hold up next to barbecue, fried chicken, or sandwiches without going soggy.

Add more vinegar for tangier slaw or more sugar for classic deli style. Pre-salt cabbage to prevent watery slaw and improve texture.

Can be assembled up to 4 hours ahead, dress just before serving for crispest texture. Can add minced onion or chives for sharper flavor.

Cook time
15 min
Rating
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Ingredients

Scale
Measurement units
  • 5 cup Green cabbage, finely shredded
  • 1 cup Red cabbage, finely shredded
  • 1 cup Carrots, shredded
  • ½ tsp Salt
  • ½ cup Mayonnaise
  • 2 tbsp Apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp Sugar
  • ¼ tsp Black pepper
  • ¼ tsp Celery seed

Instructions

Shred the vegetables
Shred green cabbage, finely shredded (5 cup), red cabbage, finely shredded (1 cup), and carrots, shredded (1 cup).
Place in large bowl.
Sprinkle with salt (½ tsp) and toss.
Let sit until vegetables soften, then blot lightly with paper towel.
Equipment: large mixing bowl, chef's knife, cutting board, paper towels
Whisk the dressing
In medium bowl, whisk mayonnaise (½ cup), apple cider vinegar (2 tbsp), Dijon mustard (1 tbsp), sugar (1 tbsp), black pepper (¼ tsp), and celery seed (¼ tsp) until smooth.
Equipment: medium bowl, whisk
Combine and toss
Pour dressing gradually over cabbage mixture.
Toss with tongs until lightly coated, adding dressing slowly to avoid oversaturation.
Equipment: large mixing bowl, tongs
Taste and adjust
Taste and adjust sugar, vinegar, or salt to preference.
Chill and serve
Refrigerate until flavors settle and cabbage softens slightly.

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