Creamy Homemade Coleslaw
Prep Time: 15 minutes
Cook Time: 0 minutes
Chill Time: 30–60 minutes
Servings: 6–8
Creamy homemade coleslaw is a crisp, refreshing side dish made with shredded cabbage, carrot, and a tangy mayonnaise dressing. A short rest in the refrigerator gives the vegetables time to pick up the dressing’s flavor while keeping their crunch. Serve it alongside barbecue, grilled chicken, burgers, or sandwiches.
Ingredients
For the coleslaw
6 cups finely shredded green cabbage
1 cup finely shredded purple cabbage
1 large carrot, peeled and shredded
2 tablespoons finely chopped red onion, optional
For the creamy dressing
¾ cup mayonnaise
2 tablespoons apple cider vinegar
1½ tablespoons granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
½ teaspoon celery seed, optional
½ teaspoon salt
¼ teaspoon black pepper
Instructions
Prepare the vegetables. Remove any damaged outer leaves from the cabbages. Slice the cabbage into thin shreds, then shred the carrot. If using red onion, chop it finely so its flavor is spread evenly through the coleslaw. Pat the vegetables dry if they were washed just before preparing the recipe.
Combine the coleslaw. Place the green cabbage, purple cabbage, carrot, and red onion in a large bowl. Toss them with your hands or two large spoons until the colors are evenly mixed. A roomy bowl makes it easier to coat the vegetables without spilling them.
Make the dressing. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, lemon juice, Dijon mustard, celery seed, salt, and black pepper. Continue whisking until the dressing is smooth and the sugar has dissolved.
Taste and adjust. The dressing should taste creamy with a balance of sweetness and tang. Add a little more sugar if you prefer sweeter coleslaw, or a small splash of vinegar or lemon juice if you prefer more tang. Make these adjustments before adding the dressing to the vegetables.
Dress the vegetables. Pour about three-quarters of the dressing over the cabbage mixture. Toss thoroughly, lifting the vegetables from the bottom of the bowl so every shred gets a light coating. Add the remaining dressing a little at a time until the coleslaw is as creamy as you like it. You may not need all of it.
Chill. Cover the bowl and refrigerate for at least 30 minutes. During this time, the cabbage softens slightly and the flavors come together. For a softer, more thoroughly dressed coleslaw, chill it for the full hour.
Stir and serve. Toss the coleslaw once more before serving. Taste it and adjust with a pinch of salt, black pepper, or a squeeze of lemon juice if needed. Transfer it to a clean serving bowl and serve chilled.
Recipe Notes
Finely shredded cabbage is the key to a classic, creamy texture. Thick pieces can taste more like a chopped cabbage salad and may not pick up as much dressing. You can shred cabbage with a sharp knife, a mandoline, or a food processor fitted with a slicing blade. Whichever method you choose, aim for pieces that are fairly even in size.
The purple cabbage adds color, but it is optional. You can replace it with another cup of green cabbage. As the coleslaw rests, the purple cabbage may lightly tint parts of the dressing. This is normal and does not affect the flavor.
Red onion gives the salad a little sharpness. Chop it very finely, or leave it out if you prefer a milder coleslaw. Celery seed adds a familiar deli-style flavor; the dressing will still be delicious without it.
Start with only part of the dressing because cabbage can vary in size and density. It is easy to add more, but an overdressed coleslaw can become heavy, especially after the cabbage releases some moisture during chilling.
Tips for the Best Texture
Dry the vegetables well. Water left on washed cabbage can thin the creamy dressing. If you wash the cabbage after shredding it, drain it thoroughly and pat it dry before mixing.
Shred the cabbage shortly before making the coleslaw. Freshly shredded cabbage generally has a firmer bite than cabbage that has sat cut for a long time.
Allow time for chilling. The coleslaw is ready to eat as soon as it is mixed, but a 30-minute rest gives it a more balanced flavor. If you want the crispest possible texture for a gathering, store the shredded vegetables and dressing separately, then mix them 30–60 minutes before serving.
Stir before plating. A little dressing may collect at the bottom of the bowl while the coleslaw chills. A quick toss brings it back together.
Adjust the dressing to your meal. Sweeter coleslaw pairs nicely with smoky barbecue. A tangier version can balance rich fried fish or chicken. Taste as you go rather than adding a large amount of extra sugar or vinegar at once.
Easy Variations
For a lighter dressing, replace half the mayonnaise with plain Greek yogurt. The result will taste tangier, so you may want to adjust the sugar after whisking. Use plain, unsweetened yogurt.
For a sweet, crisp addition, fold in one finely diced apple just before serving. Choose an apple that holds its shape well. If you prefer a tangy variation, add a small amount of finely chopped pickles and taste before adding extra salt.
You can also use a packaged coleslaw mix when you need to save time. About 7–8 cups of mix will replace the shredded cabbage and carrot in this recipe. Check whether the mix already contains purple cabbage or carrot before adding more.
For an especially simple version, make the dressing with mayonnaise, vinegar, sugar, salt, and pepper. The lemon juice, mustard, and celery seed add depth, but the basic dressing still works without them.
Serving Suggestions
Creamy coleslaw is a natural partner for barbecue ribs, pulled beef, grilled chicken, and baked beans. Its cool, crisp texture balances warm and richly seasoned food. Serve it beside corn on the cob and potatoes for a relaxed family meal.
It also works well inside sandwiches and burgers. Add a spoonful to a pulled beef sandwich just before eating so the bread does not become soggy. For a quick lunch, pair it with fried fish or use it as a crunchy side for a chicken sandwich.
Storage
Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days. Stir it before serving, as the vegetables may release liquid while they sit. It will become softer over time, so it is best enjoyed on the day it is made or the following day.
Keep the coleslaw chilled until serving, especially when taking it to a picnic or barbecue. Freezing is not recommended: thawed cabbage loses its crunch, and the creamy dressing can separate.
Nutritional Information
Estimated per serving: approximately 160–210 calories, depending on whether the recipe is divided into eight or six portions and how much dressing is used. Values will also vary with the brand of mayonnaise. Cabbage and carrot contribute fiber and vitamins, while most of the calories come from the mayonnaise.
Frequently Asked Questions
Can I make coleslaw ahead of time?
Yes. You can make it several hours before serving and keep it covered in the refrigerator. For a crunchier result, prepare the vegetables and dressing separately, then combine them closer to serving time.
Why is my coleslaw watery?
Cabbage naturally releases moisture after it is mixed with dressing and salt. Drying the vegetables well, starting with less dressing, and serving the coleslaw within a day will help maintain its creamy texture.
Can I leave out the sugar?
Yes. Leave it out or reduce it to one teaspoon for a less sweet dressing. Taste the dressing before mixing it with the cabbage, since removing the sugar makes the vinegar and lemon juice more noticeable.
Can I use only green cabbage?
Absolutely. Replace the purple cabbage with an equal amount of green cabbage. The flavor will be very similar; the finished coleslaw will simply have less color.
What if the dressing tastes too sharp?
Whisk in a little more mayonnaise or a small pinch of sugar. Make adjustments gradually, tasting between each addition, until the dressing suits your preference.
