Coleslaw With Creamy Dressing

The crunch of fresh cabbage under my knife always takes me straight back to summer weekends, when I'd prep this coleslaw while the grill heated up outside. I used to think coleslaw was just filler until I made it from scratch with vegetables so crisp they practically sang. The dressing came together in under two minutes, and I remember thinking, this is it? This is all it takes? Now it's the one dish I'm asked to bring to every cookout, and I never mind, because it's easier than people think and always disappears first.

I once brought this to a backyard barbecue where someone had already made a store-bought slaw, and by the end of the night, mine was gone and theirs sat untouched. A neighbor asked for the recipe, convinced I'd done something fancy, and I had to laugh because it was just good mayonnaise, a little vinegar, and vegetables I'd chopped while my coffee was still hot. That's when I realized how much people crave something fresh and homemade, even if they don't always say it out loud.

Ingredients

• Green cabbage: The backbone of the slaw, it should be shredded thin so the dressing coats every piece without weighing it down.
• Red cabbage: Adds a pop of color and a slightly earthier flavor that makes the bowl look alive and vibrant.
• Carrots: Julienned or grated, they bring sweetness and a bright orange contrast that feels like sunshine in a bowl.
• Red onion: Optional, but a small amount adds sharpness and a little bite that wakes up the whole dish.
• Mayonnaise: The creamy base that makes everything stick together, rich and smooth without being too thick.
• Sour cream: Adds tang and a softer texture than mayo alone, making the dressing feel more balanced and less heavy.
• Apple cider vinegar: Cuts through the richness with a bright, fruity acidity that keeps every bite interesting.
• Dijon mustard: Brings a subtle heat and depth that rounds out the dressing and keeps it from tasting flat.
• Granulated sugar: Just enough to balance the vinegar and mustard, creating a hint of sweetness that ties everything together.
• Celery seed: A classic coleslaw spice that adds an earthy, slightly bitter note you can't quite name but always notice.
• Kosher salt and black pepper: The final seasoning that brings all the flavors into focus and makes everything taste like itself.

Instructions

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Prep the vegetables:

Combine the green cabbage, red cabbage, carrots, and red onion in a large bowl, tossing them gently so the colors mix and every forkful will be varied. Make sure the cabbage is shredded thin, or it won't soften and coat as nicely.

Whisk the dressing:

In a small bowl, whisk together the mayonnaise, sour cream, vinegar, mustard, sugar, celery seed, salt, and pepper until it's completely smooth and creamy. Taste it now, because this is your chance to adjust before it hits the vegetables.

Dress the slaw:

Pour the dressing over the vegetables and toss thoroughly, making sure every shred is coated and nothing dry is hiding at the bottom. Use your hands or two big spoons, whatever gets the job done without bruising the cabbage.

Chill and let it meld:

Cover the bowl and refrigerate for at least thirty minutes so the flavors can marry and the cabbage softens just a little. The longer it sits, the better it gets, up to a full day ahead.

Toss and serve:

Give it one more toss before serving to redistribute the dressing that may have settled at the bottom. Taste again and add a pinch more salt, a splash more vinegar, or a sprinkle of pepper if it needs it.

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I'll never forget the summer my friend declared she hated coleslaw, then ate three helpings of this one and asked what I did differently. I didn't do anything magical, I just used fresh vegetables and made the dressing from scratch instead of pouring it from a bottle. That's the moment I realized that coleslaw's bad reputation comes from bad coleslaw, not the dish itself.

How to Store and Serve

This coleslaw keeps beautifully in the fridge for up to two days, tightly covered, though it's at its absolute best within the first twenty-four hours. The cabbage will continue to soften and release a little liquid, so if you're making it ahead, you might want to drain off any excess before serving. I like to keep it in a big glass bowl with a lid, and I always give it a good toss right before I set it on the table so the dressing redistributes and everything looks fresh again.

Variations to Try

If you want to make it lighter, swap the sour cream for Greek yogurt, which adds protein and tang without changing the texture too much. For a sweeter slaw, bump the sugar up to a full tablespoon, or drizzle in a little honey if you want something less granulated. I've also added thinly sliced green onions, chopped fresh dill, or even a handful of raisins when I'm feeling adventurous, and every time, someone at the table tells me it's the best coleslaw they've ever had.

What to Serve It With

This coleslaw is made for anything that comes off the grill: pulled pork, barbecue chicken, burgers, hot dogs, or even grilled fish. It's the cool, crunchy contrast that cuts through smoky, rich flavors and makes every bite feel balanced. I've also piled it on top of tacos, stuffed it into sandwiches, and served it alongside fried chicken, and it's never once felt out of place.

• Serve it ice cold straight from the fridge for maximum crunch and contrast.
• If you're taking it to a picnic, pack it in a cooler and don't leave it out in the sun for more than two hours.
• Double the recipe if you're feeding a crowd, because people always come back for seconds.

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This coleslaw has earned its place at every gathering I host, not because it's complicated, but because it's exactly what people want when they're hungry and happy. Make it once, and you'll understand why it never goes out of style.

Frequently Asked Recipe Questions

→ Can I make this coleslaw ahead of time?

Yes, you can prepare this coleslaw up to one day in advance. Store it covered in the refrigerator and toss again before serving for the best texture and flavor distribution.

→ How do I make this coleslaw dairy-free?

Simply substitute the mayonnaise with vegan mayo and replace the sour cream with a dairy-free alternative like coconut cream or cashew cream. The flavor will remain delicious while being completely dairy-free.

→ Why is my coleslaw watery?

Excess moisture can come from the cabbage releasing water. To prevent this, you can lightly salt the shredded cabbage, let it sit for 10 minutes, then squeeze out excess moisture before adding the dressing.

→ Can I adjust the sweetness level?

Absolutely! Start with 2 teaspoons of sugar and taste the dressing. For a sweeter slaw, increase to 1 tablespoon. For a more tangy version, reduce the sugar or add extra vinegar.

→ What can I serve with this coleslaw?

This coleslaw pairs wonderfully with grilled meats, pulled pork sandwiches, fried chicken, fish tacos, burgers, and hot dogs. It's an excellent side for any barbecue or picnic spread.

→ How long does homemade coleslaw last?

When stored in an airtight container in the refrigerator, this coleslaw will stay fresh for 3-4 days. The vegetables may soften slightly over time, so it's best enjoyed within the first two days.