Creamy Coleslaw

Name: Creamy Coleslaw
Prep time: 20 min
Total time: 80 min
Yield: 8 servings
Ingredients: 1 small green cabbage cored and finely shredded (about 6 cups); 0.25 small red cabbage cored and finely shredded (about 1 cup); 2 medium carrots peeled and grated or julienned; 3 stalks green onions thinly sliced; 1 tsp kosher salt; 0.75 cup mayonnaise full-fat, such as Hellmann's or Duke's; 2 tbsp apple cider vinegar; 1 tbsp Dijon mustard; 2 tbsp granulated sugar; 1 tsp celery seed; 0.5 tsp onion powder; 0.5 tsp kosher salt; 0.25 tsp black pepper freshly ground

Side1h 20m8 servingsEasy

About this recipe

A classic, crowd-pleasing creamy coleslaw with crisp shredded cabbage and carrots tossed in a tangy, sweet, and rich dressing. This well-tested recipe strikes the perfect balance — not too sweet, not too sharp — and gets better as it sits. Perfect for BBQs, picnics, potlucks, or alongside any grilled or fried main.

Instructions

1
Finely shred the green cabbage (and red cabbage if using) using a knife, mandoline, or food processor. You want thin, uniform strips about 1/8-inch wide. Place the shredded cabbage in a mixing bowl.
2
Add the grated carrot and sliced green onions (if using) to the mixing bowl with the cabbage.
3
Sprinkle 1 tsp of kosher salt over the vegetables and toss well. Let sit for 10 minutes — this draws out excess moisture so your coleslaw stays creamy, not watery. After 10 minutes, use your hands or a clean kitchen towel to squeeze out as much liquid as possible from the cabbage. Discard the liquid.
4
In a separate mixing bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, onion powder, salt, and black pepper until completely smooth and well combined. Taste and adjust — add more vinegar for tang, more sugar for sweetness, or more salt as needed.
5
Pour the dressing over the drained cabbage mixture and toss thoroughly until every strand is evenly coated.
6
Cover the mixing bowl tightly with plastic wrap and refrigerate for at least 1 hour before serving — this is key. The rest time lets the flavors meld and the cabbage soften just slightly while staying crisp. For best results, refrigerate for 2–4 hours.
7
Before serving, give the coleslaw a good toss and taste for seasoning. Adjust salt, black pepper, or a splash more vinegar if needed. Serve cold, straight from the fridge.

Creamy Coleslaw

Side1h 20m8 servingsEasy

About this recipe

Instructions

1
Finely shred the green cabbage (and red cabbage if using) using a knife, mandoline, or food processor. You want thin, uniform strips about 1/8-inch wide. Place the shredded cabbage in a mixing bowl.
2
Add the grated carrot and sliced green onions (if using) to the mixing bowl with the cabbage.
3
Sprinkle 1 tsp of kosher salt over the vegetables and toss well. Let sit for 10 minutes — this draws out excess moisture so your coleslaw stays creamy, not watery. After 10 minutes, use your hands or a clean kitchen towel to squeeze out as much liquid as possible from the cabbage. Discard the liquid.
4
In a separate mixing bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, onion powder, salt, and black pepper until completely smooth and well combined. Taste and adjust — add more vinegar for tang, more sugar for sweetness, or more salt as needed.
5
Pour the dressing over the drained cabbage mixture and toss thoroughly until every strand is evenly coated.
6
Cover the mixing bowl tightly with plastic wrap and refrigerate for at least 1 hour before serving — this is key. The rest time lets the flavors meld and the cabbage soften just slightly while staying crisp. For best results, refrigerate for 2–4 hours.
7
Before serving, give the coleslaw a good toss and taste for seasoning. Adjust salt, black pepper, or a splash more vinegar if needed. Serve cold, straight from the fridge.