Save to Pinterest My neighbor showed up at a potluck with a bowl of coleslaw that disappeared before the burgers even hit the grill. I asked what made it so good, and she just shrugged and said it was about getting the dressing right. The next weekend, I shredded half a cabbage and started experimenting. After a few tries, I nailed the balance of tangy, creamy, and just a little bit sweet.
I brought this to a family barbecue once, and my uncle (who never compliments anything) came back for thirds. He told me it reminded him of the coleslaw from a diner he used to go to as a kid. I started making double batches after that because it never lasted as long as I thought it would. There is something about the way the vinegar cuts through the richness that keeps people coming back.
Ingredients
- Green cabbage: The backbone of the slaw, finely shredded so the dressing coats every piece without any tough, chunky bites.
- Red cabbage: Adds a pop of color and a slightly earthier flavor that makes the bowl look alive.
- Carrots: Julienned or grated, they bring a subtle sweetness and a bright orange contrast that feels cheerful.
- Red onion: Optional, but a little bit of minced onion gives the slaw a gentle sharpness that wakes everything up.
- Mayonnaise: The creamy base that holds the dressing together and gives it that rich, silky texture.
- Sour cream: Adds tanginess and a little extra body, you can swap in Greek yogurt if you want it lighter.
- Apple cider vinegar: The secret to brightness, it cuts through the fat and makes every bite refreshing instead of heavy.
- Dijon mustard: Brings a subtle heat and depth that keeps the dressing from tasting flat or one note.
- Granulated sugar: Just enough to balance the vinegar and round out the flavors without making it taste like dessert.
- Celery seed: A classic coleslaw spice that adds an earthy, slightly bitter note that feels traditional and comforting.
- Kosher salt and black pepper: Essential for bringing out all the flavors and making sure nothing tastes bland or muted.
Instructions
- Prep the Vegetables:
- Combine the green cabbage, red cabbage, carrots, and red onion in a large mixing bowl. Make sure everything is shredded finely so the dressing can really grab onto it.
- Mix the Dressing:
- In a small bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper until smooth and creamy. Taste it, it should be tangy with a hint of sweetness.
- Toss It All Together:
- Pour the dressing over the vegetables and toss everything thoroughly with tongs or your hands. You want every shred coated evenly so no one gets a dry bite.
- Chill and Let It Meld:
- Cover the bowl and refrigerate for at least 30 minutes. This gives the cabbage time to soften just a little and the flavors to marry together.
- Serve It Cold:
- Give it one more toss before serving and taste for seasoning. If it needs more tang, add a splash of vinegar or a squeeze of lemon.
Save to Pinterest One summer evening, I made this for a last minute cookout and forgot to chill it. I tossed it right before we ate, and honestly, it was still great. But the next day, when I pulled the leftovers from the fridge, it had transformed into something even better. The cabbage had softened just enough, and the flavors had deepened in a way that made me realize why coleslaw always tastes best the second day.
How to Store Leftovers
Keep any leftover coleslaw in an airtight container in the fridge for up to two days. After that, the cabbage starts to release water and the dressing gets thin and watery. If you are making it ahead, you can prep the vegetables and dressing separately and toss them together a few hours before serving. That way, everything stays crisp and fresh.
Ways to Switch It Up
Sometimes I add thinly sliced green onions or a handful of chopped parsley for a little extra freshness. If you want it sweeter, bump the sugar up to a tablespoon. For a lighter version, swap the sour cream for Greek yogurt or even buttermilk. You can also throw in some shredded apple or a handful of raisins if you are feeling adventurous.
Serving Suggestions
This coleslaw is perfect alongside pulled pork sandwiches, fried chicken, or anything hot off the grill. It also works as a topping for fish tacos or as a crunchy layer in a wrap. I have even piled it on top of a burger when I did not have lettuce, and it was better than I expected.
- Serve it in a big bowl at a picnic and watch it disappear faster than the main dish.
- Pile it high on soft rolls with barbecue for a classic Carolina style sandwich.
- Keep it cold in a cooler if you are heading to the beach or a tailgate.
Save to Pinterest This coleslaw has earned a permanent spot at every cookout I host. It is one of those recipes that feels effortless but always gets compliments, and that is exactly the kind of dish I love to make.
Questions & Answers
- → Can I make this coleslaw ahead of time?
Yes, this coleslaw can be made up to one day ahead. Store it covered in the refrigerator and toss again before serving to redistribute the dressing.
- → How can I make this coleslaw lighter or healthier?
Substitute Greek yogurt for the sour cream to reduce calories and fat while maintaining creaminess. You can also use light mayonnaise or a combination of mayo and yogurt.
- → Can I make this coleslaw dairy-free or vegan?
Yes, use vegan mayonnaise and substitute the sour cream with dairy-free alternatives like cashew cream or coconut yogurt to make it completely plant-based.
- → How long does coleslaw stay fresh in the refrigerator?
This coleslaw stays fresh for 2-3 days when stored in an airtight container in the refrigerator. The vegetables may release some liquid over time, so drain excess before serving.
- → Can I adjust the sweetness or tanginess of the dressing?
Absolutely! For a sweeter slaw, increase the sugar to 1 tablespoon. For extra tang, add more apple cider vinegar or a squeeze of fresh lemon juice to taste.
- → What other vegetables can I add to this coleslaw?
You can add sliced green onions, chopped fresh herbs like parsley or cilantro, thinly sliced bell peppers, or even shredded broccoli stems for extra flavor and texture.