Save The first time I brought this coleslaw to a neighborhood potluck, my friend Sarah actually asked for the recipe before she even finished her first bite. What makes it different is the balance of creamy and bright, the way the dressing coats every shred without weighing it down.
Last summer, my daughter helped me make double batches for weekly barbecues, and it became the one thing neighbors started requesting specifically. There is something about that crunch that makes people feel at home.
Ingredients
- 4 cups green cabbage, finely shredded: The backbone of the slaw, providing that satisfying crunch and mild sweetness
- 1 cup red cabbage, finely shredded: Brings gorgeous color and a slightly peppery bite that wakes up the whole bowl
- 1 cup carrots, grated: Adds natural sweetness and another layer of texture that plays beautifully against the cabbage
- 2 green onions, thinly sliced: A gentle onion flavor that freshens without overwhelming
- 1/2 cup mayonnaise: Creates the creamy base that ties everything together
- 2 tablespoons sour cream or plain Greek yogurt: The tangy element that cuts through the richness and adds depth
- 1 tablespoon apple cider vinegar: Brightens the dressing and prevents that heavy mayonnaise feeling
- 1 tablespoon Dijon mustard: Adds a subtle sharpness that makes people wonder what makes it so good
- 1 tablespoon sugar: Just enough to balance the acidity and bring out the vegetables natural sweetness
- 1/2 teaspoon celery seed: Optional but recommended, it adds a whisper of earthiness that makes everything taste more complete
- Salt and black pepper, to taste: Essential for waking up all the flavors and making the vegetables sing
Instructions
- Combine the vegetables:
- In a large mixing bowl, toss together the green cabbage, red cabbage, carrots, and green onions until they are evenly distributed. Take a moment to appreciate the colors before moving on.
- Whisk the dressing:
- In a separate small bowl, combine the mayonnaise, sour cream or Greek yogurt, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper. Whisk until completely smooth and emulsified.
- Toss it all together:
- Pour the dressing over the vegetables and use tongs or clean hands to toss until every single piece is lightly coated. The dressing should cling without drowning the vegetables.
- Let it rest and serve:
- Taste and adjust the seasoning if something feels missing. Refrigerate for at least 30 minutes to let the flavors marry, though it is still wonderful if you cannot wait.
Save My grandfather used to say that a good coleslaw is the mark of a cook who understands balance, and I think about that every time I make this for family gatherings.
Making It Your Own
Once you have the basic ratio down, this recipe becomes a canvas. The dressing proportions are forgiving and adapt well to substitutions.
Texture Secrets
Uniform shredding makes all the difference in how the coleslaw feels in your mouth. A mandoline or the large holes of a box grater work beautifully.
Serving Ideas
This slaw has a way of making whatever it accompanies feel more complete and summery. It works with almost everything.
- Pile it high on pulled pork sandwiches or burgers fresh off the grill
- Serve alongside fried chicken or fish and chips for that perfect crunch contrast
- Use it as a topping for tacos or nachos to cut through rich, spicy elements
Save Whether it is a backyard barbecue or a simple Tuesday dinner, this coleslaw has a way of making the table feel a little more inviting.
Recipe FAQs
- → Can I substitute the mayonnaise with a healthier alternative?
Yes, using low-fat mayonnaise or combining Greek yogurt with a small amount of mayo can lighten the dressing while maintaining creaminess.
- → What can I add to give this slaw a sweeter profile?
Including grated apple or a handful of raisins adds natural sweetness and complements the tangy dressing well.
- → How long should I chill the salad before serving?
For best flavor, refrigerate for at least 30 minutes to allow the dressing to meld with the vegetables, but it can be served immediately if pressed for time.
- → Is it possible to make this slaw vegan?
To make it vegan, substitute mayonnaise with plant-based alternatives and replace sour cream with coconut or soy-based yogurt.
- → What dishes pair well with this coleslaw?
This fresh slaw complements grilled meats, sandwiches, tacos, or can be enjoyed as a crisp stand-alone side.