Homemade Slammin’ Slaw

Prep Time: 15 minutes
Chill Time: 30–60 minutes
Total Time: 45–75 minutes
Servings: 8

Ingredients

Slaw Mix

• 1 medium green cabbage, finely shredded, about 6 cups
• 2 cups purple cabbage, thinly sliced
• 2 medium carrots, shredded or julienned
• 3 green onions, thinly sliced

Creamy Dressing

• 1 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 2 tbsp granulated sugar or honey
• 1/2 tsp celery seed
• 1/2 tsp garlic powder
• Salt, to taste
• Freshly cracked black pepper, to taste

Instructions

1. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar or honey, celery seed, garlic powder, salt, and black pepper until completely smooth and creamy.
2. Taste the dressing and adjust as needed. Add a splash more vinegar for extra tang or a little more sugar or honey for a sweeter slaw.
3. Add the shredded green cabbage, purple cabbage, carrots, and sliced green onions to a large mixing bowl or catering tray.
4. Toss the vegetables together until the colors and ingredients are evenly distributed.
5. Pour about three-quarters of the creamy dressing over the vegetables.
6. Using two large spoons or salad servers, gently toss and fold the mixture until all the vegetables are evenly coated.
7. Add the remaining dressing as needed, depending on how creamy you prefer your coleslaw.
8. Cover the bowl tightly and refrigerate for at least 30–60 minutes before serving. This allows the cabbage to soften slightly and the flavors to blend.
9. Give the slaw another good toss just before serving.
10. Garnish with a little extra cracked black pepper or sliced green onions if desired.

Tips

For the best texture, slice the cabbage very thinly but avoid shredding it so finely that it becomes mushy.

If you prefer an extra-crunchy slaw, refrigerate the vegetables and dressing separately and combine them 30 minutes before serving.

For a tangier version, add another tablespoon of apple cider vinegar.

For a lighter dressing, replace half of the mayonnaise with plain Greek yogurt.

A teaspoon of lemon juice can add extra freshness.

Serving Suggestions

Homemade Slammin’ Slaw pairs especially well with:

• BBQ ribs
• Pulled pork sandwiches
• Fried chicken
• Burgers
• Grilled chicken
• Hot dogs
• Fish sandwiches
• BBQ beef
• Corn on the cob
• Baked beans

Storage

Store leftover slaw in an airtight container in the refrigerator for up to 3 days.

The cabbage will gradually soften and release liquid, so the slaw is best during the first 1–2 days.

Stir well before serving leftovers.

Freezing is not recommended because cabbage and mayonnaise-based dressing do not retain a good texture after thawing.

Nutritional Information

Approximate per serving:

• Calories: 220–260 kcal
• Protein: 2–3 g
• Carbohydrates: 12–15 g
• Fat: 19–22 g
• Fiber: 3–4 g
• Sugar: 7–10 g

Nutrition varies depending on the mayonnaise and sweetener used.

Frequently Asked Questions

Can I make this slaw ahead of time?
Yes. It can be prepared several hours ahead and refrigerated until serving.

How do I keep coleslaw from becoming watery?
Make sure the cabbage is dry before mixing and avoid dressing it too far in advance.

Can I use bagged coleslaw mix?
Yes. About 8 cups of prepared coleslaw mix can replace the green cabbage, purple cabbage, and carrots.

Can I make it less sweet?
Absolutely. Reduce the sugar or honey to 1 tablespoon.

Can I make it spicy?
Yes. Add cayenne pepper, hot sauce, or finely chopped jalapeño to the dressing.

What makes this slaw extra flavorful?
The combination of Dijon mustard, apple cider vinegar, celery seed, and fresh black pepper gives the dressing its punchy sweet-and-tangy flavor.