Save There's something about the sound of a sharp knife hitting a cutting board that makes me think of summer cookouts. The first time I made this coleslaw, it was a last-minute save for a neighborhood potluck—I had cabbage, carrots, and just enough time to pull together something crisp and bright. What started as a desperate scramble became the one dish people actually asked for the recipe of, and now I can't imagine a barbecue without it.
My brother grilled steaks one evening and asked me to bring a side—no pressure, right? I threw this together while he was prepping the grill, and watching people's faces light up when they tasted it, realizing it was just simple cabbage transformed, reminded me that sometimes the easiest dishes are the ones that stick with people the longest.
Ingredients
- Green cabbage: The backbone of this slaw—buy it firm and dense, and don't skip the shredding step because that's where the texture magic happens.
- Red cabbage: It adds color and a slightly peppery note that keeps things interesting.
- Carrots: A box grater turns them into sweet ribbons that soften slightly as the slaw sits.
- Green onions: A quiet ingredient that brings a mild onion flavor without the bite.
- Mayonnaise: Use a good quality mayo—it's the backbone of the dressing and you'll taste any corners you cut.
- Sour cream or Greek yogurt: This keeps the dressing from feeling heavy while adding tanginess and creaminess.
- Apple cider vinegar: The secret to brightness; regular white vinegar will work but apple cider has a softer edge.
- Dijon mustard: Just enough to add depth without making the coleslaw spicy.
- Sugar: A small amount balances the acid and brings out the sweetness in the vegetables.
- Celery seed: Optional, but it adds a subtle earthiness if you have it on hand.
Instructions
- Prep your vegetables:
- Shred the green and red cabbage as thinly as you can—a mandoline works beautifully if you have one, but a sharp knife and patience work just fine. Grate the carrots and thinly slice the green onions.
- Build the dressing:
- Whisk together the mayo, sour cream, vinegar, mustard, sugar, and celery seed in a small bowl. The mixture should be smooth and creamy, with no lumps of mustard hiding in the corners.
- Bring it together:
- Toss all the vegetables in a large bowl, then pour the dressing over them. Use your hands or two forks to toss everything until every piece of cabbage is coated—this is easier than you'd think and more satisfying than any spoon could be.
- Chill and taste:
- If you have time, refrigerate for at least 30 minutes so the flavors can meld and the vegetables soften just slightly. Taste it, adjust the salt, vinegar, or sugar to your preference, and serve.
Save I once made this for a potluck where someone with a very strict diet showed up unexpectedly. When I told them it was just vegetables and a simple dressing with no weird additives, the relief on their face was real—it became the one dish they could eat without worry, and that matters more than you'd think.
Why This Works as a Side
Coleslaw cuts through richness beautifully—it's why it pairs so naturally with smoky barbecue, fried chicken, or anything grilled. The acid in the vinegar cleanses your palate between bites, and the cool, crisp texture is the perfect counterpoint to warm, heavier proteins. It's not trying to be fancy; it's just useful and honest.
Variations That Actually Work
Once you've made this a few times, you'll start seeing it as a canvas. I've added shredded apple and raisins on days when I wanted something slightly sweeter, fresh dill when I had it in the garden, and even a splash of sriracha when I wanted a spicy version. The base is flexible—the method is what matters.
Storage and Make-Ahead Notes
This slaw is actually better the next day if you can manage it, as the vegetables soften and the flavors deepen. It'll keep for about three to four days in the refrigerator in an airtight container, though the texture will gradually soften.
- If you're making it ahead for an event, hold off on the dressing until a few hours before, or drain any excess liquid before serving.
- You can prep the vegetables the night before and store them separately in a sealed bag—just don't mix them until you're ready to dress them.
- It tastes best served cold or at room temperature, never straight from the heat.
Save This is the kind of recipe that gets better with repetition—not because it's complicated, but because you learn what your own taste buds like. Make it a few times and stop following the recipe; that's when it becomes yours.
Recipe FAQs
- → How can I make the dressing lighter?
Use low-fat mayonnaise and Greek yogurt instead of regular mayonnaise and sour cream for a lighter dressing without compromising flavor.
- → Can I prepare the slaw in advance?
Yes, letting the slaw chill for at least 30 minutes enhances the flavors, but it can also be served immediately after tossing.
- → What adds a sweet note to this slaw?
Incorporating grated apple or a handful of raisins can introduce a pleasant sweetness to balance the tangy dressing.
- → Is celery seed necessary in the dressing?
Celery seed is optional; it adds a subtle earthy aroma but can be omitted without affecting the overall taste significantly.
- → What dishes pair well with this coleslaw?
This coleslaw complements grilled meats, sandwiches, and tacos by providing a crisp, tangy contrast.