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Creamy Coleslaw

Creamy Coleslaw

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.

8 servings · Prep 20 min · Total 80 min

Side Dish

Ingredients

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Main

  • 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

Dressing

  • 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

Equipment

  • Food Processor
  • Mixing Bowl
  • Plastic Wrap
  • Kitchen Towel
  • Cheesecloth
  • Fridge
  • Whisk
  • Knife
  • Damp Kitchen Towel
  • Cutting Board
  • Mandoline
  • Mixing Bowl (4 Quarts)
  • Grater

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.