Coleslaw Recipe

I’ve been perfecting my coleslaw recipe for years, and I’ll tell you what makes the difference between soggy, lackluster slaw and the crisp, tangy version that disappears at every gathering. It’s not just about the dressing ratio or the type of cabbage you choose. There’s one simple technique that transforms ordinary ingredients into something your guests will ask about every single time.

Recipe

I’m going to be completely honest with you—this is hands down the best coleslaw recipe you’ll ever make, and I’ve spent years perfecting every single detail to get it just right. What makes this coleslaw absolutely irresistible is the perfect balance of crisp, fresh cabbage and carrots tossed in a creamy dressing that’s tangy without being overpowering, with just a hint of sweetness that ties everything together beautifully.

I learned the secret from my grandmother who insisted that the key is in the timing—letting the vegetables sit with a light salt for just the right amount of time draws out excess moisture while keeping that satisfying crunch we all crave. The dressing itself is a game-changer, made with real mayonnaise, fresh apple cider vinegar, and a touch of celery seed that adds this amazing depth of flavor most people can’t quite put their finger on but absolutely love.

Every single bite delivers that perfect contrast of textures—the crisp cabbage, the slight bite of raw onion, and the smooth, velvety dressing that coats everything without being heavy or overwhelming. This isn’t your typical soggy, store-bought coleslaw that sits sadly on your plate; this is the kind of coleslaw that disappears at potlucks, the one people ask you to bring again and again, and honestly, the one that might just convert even the most stubborn coleslaw skeptics in your family.

Ingredients

The secret to restaurant-quality coleslaw isn’t just the dressing—it’s choosing the right cabbage and knowing how to prep it. Fresh, crisp vegetables are absolutely non-negotiable here, and a few insider tricks will take your slaw from soggy side dish to the star of the plate.

The magic happens when you balance creamy richness with bright acidity, and I’m about to share exactly how the pros do it.

The Vegetable Base:

• Green cabbage (1 medium head, about 2 pounds) – This is your foundation, so buy the heaviest, most compact head you can find. Skip pre-shredded bags—they’re often dry and lack that essential crunch.
• Carrots (2-3 large) – Fresh carrots add natural sweetness and that classic orange pop. Pre-shredded works in a pinch, but freshly grated gives you better texture control.
• Red cabbage (1/4 small head) – Not just for color! It adds a slightly peppery bite that makes the whole dish more interesting. You can skip it, but you’ll miss that visual wow factor.

The Creamy Dressing:

• Mayonnaise (3/4 cup) – This is where quality matters. Use real mayo, not salad dressing. Duke’s or Hellmann’s are chef favorites for good reason.
• Apple cider vinegar (2 tablespoons) – The acidity cuts through the richness and keeps everything bright. White vinegar works, but apple cider adds subtle depth.
• Sugar (2 tablespoons) – Balances the tang and brings out the vegetables’ natural sweetness. Honey is a fantastic substitute if you prefer.
• Celery seed (1 teaspoon) – This is the secret ingredient most people miss! It adds that distinctive deli-style flavor. Ground works if whole seeds aren’t available.

The Flavor Boosters:

• Salt and black pepper – Salt draws out moisture first, then seasons. Freshly cracked pepper makes a difference you can taste.
• Dijon mustard (1 teaspoon, optional) – Adds complexity without overpowering. Skip if you’re serving kids, but adults will love the subtle heat.

How to Make the Best Classic Creamy Coleslaw Recipe

Prepare your vegetables for crisp, uniform texture

Start by shredding your cabbage into thin, even strips using a sharp knife, food processor, or box grater. Aim for pieces about 1/8-inch thick – this guarantees they’ll hold up to the dressing without becoming mushy.

If using a food processor, pulse briefly to avoid over-processing into tiny bits. Grate your carrots on the large holes of a box grater for the perfect size match with your cabbage.

Salt the cabbage to remove excess moisture****

Toss the shredded cabbage with 1 teaspoon of salt in a large colander, mixing thoroughly with your hands. Let it sit for 15-20 minutes – this draws out excess water that would otherwise dilute your dressing and make the coleslaw watery.

You’ll actually see droplets forming! This step is vital for coleslaw that stays crisp and flavorful rather than soggy.

Rinse and dry the salted cabbage thoroughly

After the salting time, rinse the cabbage under cold running water to remove the salt, then squeeze handfuls firmly to press out as much water as possible.

Lay the cabbage on clean kitchen towels or paper towels and pat completely dry. Any remaining moisture will thin your dressing, so take your time with this step – bone-dry cabbage is your goal.

Create the perfect creamy dressing****

In a large mixing bowl, whisk together mayonnaise, apple cider vinegar, sugar, and celery seed until completely smooth. Start with ¾ cup mayo and add more if needed after combining with vegetables.

The vinegar provides tang that cuts through the richness, while the sugar balances the acidity. Whisk vigorously to guarantee the sugar dissolves completely – grainy dressing is a telltale sign of undissolved sugar.

Combine vegetables with dressing gradually

Add the dried cabbage and grated carrots to your dressing, starting with a gentle folding motion using a large spoon or tongs. Mix slowly and deliberately – aggressive stirring can break down the cabbage and create a mushy texture.

Add vegetables in two batches if your bowl is getting crowded, guaranteeing every strand gets coated evenly without overmixing.

Season and adjust to taste

Taste your coleslaw and adjust seasoning with salt, pepper, and additional sugar or vinegar as needed. The flavors should be balanced – creamy but with enough acidity to cut through richness.

If it seems dry, add mayonnaise 1 tablespoon at a time. If too sweet, add a splash more vinegar. Remember that flavors will meld and intensify as it chills.

Chill for peak flavor development

Cover the coleslaw tightly with plastic wrap and refrigerate for at least 1 hour, though 2-4 hours is ideal. This resting time allows the dressing to penetrate the vegetables and the flavors to marry beautifully.

The cabbage will soften slightly while maintaining its crunch. Give it a gentle stir before serving, and add a final seasoning adjustment if needed since chilling can dull flavors slightly.

Chef Tips

Professional techniques can elevate your coleslaw from good to restaurant-quality with just a few insider secrets.

I recommend mastering proper knife skills for uniform shredding – consistent pieces guarantee even coating and better texture.

For storage tips, I always keep cabbage and dressing separate until serving to prevent sogginess and maintain that perfect crunch.

Nutrition

This classic coleslaw recipe provides a good balance of nutrients while being relatively low in calories. The cabbage and carrots contribute essential vitamins and fiber, while the dressing adds some healthy fats.

What You’ll Love About This Recipe

This coleslaw recipe has become my absolute go-to for family gatherings, potlucks, and weeknight dinners because it delivers that perfect balance of creamy and tangy flavors that everyone craves. You’ll find yourself making this crowd-pleaser again and again, especially when you see how quickly it disappears from the table and how many people ask for the recipe.

Ready in just 15 minutes – No cooking required, just chop, mix, and chill for a side dish that’s faster than most people can decide what to make for dinner.

Stays fresh for days – The cabbage actually gets better as it sits in the dressing, which means you can prep it ahead of time and enjoy crispy, flavorful coleslaw all week long.

Budget-friendly ingredients – Made with simple pantry staples and affordable vegetables, this recipe feeds a crowd without breaking the bank, making it perfect for large families or entertaining.

Recipe Card

This classic coleslaw recipe delivers a crisp, invigorating side dish that perfectly complements barbecue, sandwiches, and summer meals. With its creamy dressing and crunchy vegetables, this traditional coleslaw brings the perfect balance of tangy and sweet flavors to your table.

Ingredients:

• 1 medium head green cabbage, finely shredded (about 8 cups)
• 2 medium carrots, grated
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• 1/2 teaspoon celery seed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. In a large bowl, combine the shredded cabbage and grated carrots.
2. In a separate small bowl, whisk together mayonnaise, apple cider vinegar, sugar, celery seed, salt, and black pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss thoroughly to coat all vegetables evenly.
4. Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
5. Stir again before serving and adjust seasoning if needed.

Notes:

For best results, use a sharp knife or mandoline to achieve uniformly thin cabbage shreds.

The coleslaw can be made up to 24 hours in advance, though it’s best consumed within 2-3 days. If the mixture seems dry after chilling, add an additional tablespoon of mayonnaise.

Equipment:

Large mixing bowl, small mixing bowl, whisk, sharp knife or mandoline slicer, box grater

Time:

Prep time: 15 minutes

Cooking time: 0 minutes

Cuisine:

American

Serving:

Serves 6-8 people