Save to Pinterest There's something about summer that makes you crave coleslaw. I learned to make this version at a backyard barbecue years ago when I showed up empty-handed and the host casually handed me a bowl, a knife, and a head of cabbage with a knowing smile. Twenty minutes later, I'd discovered that the secret wasn't complicated—just good cabbage, a creamy dressing that actually tasted bright instead of heavy, and the confidence to taste as you go. Now whenever I need a side dish that feels both easy and impressive, this is what I reach for.
I remember bringing this to a potluck where everyone was stressed about timing, and someone just grabbed the bowl straight from my hands before I could even set it down. That's when I realized coleslaw isn't just a side—it's the thing that makes people relax because it's already done and waiting. The crunch stays there, the flavors deepen as it sits, and somehow it makes whatever else is on the plate taste better.
Ingredients
- Green cabbage (4 cups, finely shredded): The backbone of the slaw—mild and crisp. Shred it thin enough that it feels delicate on your fork, and don't skip this part because texture is everything here.
- Red cabbage (1 cup, finely shredded): This adds color and a slightly peppery note that makes the whole bowl feel more interesting than it would be on its own.
- Carrots (1 cup, grated): Sweet and bright, they balance the creaminess of the dressing and add another layer of crunch you didn't know you needed.
- Green onions (2, thinly sliced): A whisper of sharpness at the end that keeps everything from feeling one-note.
- Mayonnaise (1/2 cup): The creamy base that holds everything together—use something you like because it matters here.
- Sour cream or Greek yogurt (2 tablespoons): Adds tang and keeps the dressing from being heavy, with the bonus of making it feel a little lighter than straight mayo.
- Apple cider vinegar (1 tablespoon): The ingredient that wakes everything up and makes people say 'what is that flavor?' without being able to name it.
- Dijon mustard (1 tablespoon): A small amount does the work of a bigger punch of flavor, so don't think of it as optional.
- Sugar (2 teaspoons): Just enough to soften the vinegar's edge without making this a dessert masquerading as a salad.
- Celery seed (1/2 teaspoon, optional): This was my grandmother's secret—it adds a subtle earthiness that makes people wonder what they're tasting.
- Salt and black pepper: Taste as you go because good seasoning is the difference between okay slaw and the kind people remember.
Instructions
- Shred and combine your vegetables:
- Pile the green cabbage, red cabbage, and grated carrots into a large bowl, then scatter the sliced green onions over top. This moment feels simple but is actually important—you want everything roughly the same size so the dressing hits every piece evenly.
- Build the dressing:
- In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, mustard, sugar, and celery seed until it's completely smooth with no lumps hiding in corners. This dressing should taste tangy and a little sweet, not heavy—whisk until you feel the difference.
- Bring it all together:
- Pour that dressing over the vegetables and toss everything like you mean it, making sure every piece of cabbage gets coated. You'll see the colors start to meld and the whole bowl will suddenly look intentional.
- Taste and rest:
- Taste a bite and adjust salt, pepper, or vinegar if it needs it—your palate is the final word. Refrigerate for at least 30 minutes if you can wait, but it's honestly good right now too if you're hungry.
Save to Pinterest There was a moment during a particularly chaotic weekend when my neighbor came over stressed about hosting a dinner party, and I handed her this coleslaw already made in a bowl. She came back the next day just to ask how I did it, and I realized then that the best recipes aren't the complicated ones—they're the ones that give you space to breathe while cooking something else. This slaw has been that for me ever since.
What Makes This Slaw Different
The thing about coleslaw is that it sits between two extremes—too heavy and it's like eating a mayonnaise delivery system, too vinegary and it becomes aggressive. This version walks that line by using sour cream or yogurt to cut the richness while apple cider vinegar adds brightness without harshness. The Dijon mustard does something sneaky too; it adds flavor depth without tasting mustardy, which is a trick worth knowing about.
Timing and Temperature
This is one of those rare dishes that gets better as it sits. The vegetables soften slightly, the dressing soaks in, and everything tastes more intentional after 30 minutes in the fridge. But honestly, if you're eating it right away, it's still crisp and good—the 30 minutes is just the patient person's reward. Cold is definitely the move here, so if you've made it ahead, that's already one less thing to worry about during the actual meal.
Ways to Make It Your Own
I've added everything from fresh dill to thin apple slices to a handful of raisins, and the slaw takes it all in stride. The base is sturdy enough that you can play with it, which is part of why I keep coming back to this recipe. Some days it's pure and simple, other days it has personality added in—either way, it works.
- Fresh herbs like parsley or dill make it feel garden-fresh, while a grated apple adds a subtle sweetness that surprises people.
- For extra texture, toss in some toasted sunflower seeds or chopped nuts right before serving so they don't get soggy.
- If you like heat, a pinch of cayenne or a teaspoon of hot sauce stirred into the dressing transforms the whole vibe.
Save to Pinterest Make this once and you'll understand why it shows up at every gathering in summer. It's the kind of simple recipe that becomes indispensable not because it's fancy, but because it actually works.
Recipe FAQs
- → Can I substitute mayonnaise in the dressing?
Yes, you can use low-fat mayonnaise or Greek yogurt for a lighter alternative without compromising creaminess.
- → How long should the salad be chilled before serving?
Chilling for at least 30 minutes helps the flavors meld, but it can be served immediately if needed.
- → What vegetables are best for this salad?
Green and red cabbage, grated carrots, and thinly sliced green onions provide a crisp and colorful mix.
- → Are there optional ingredients to enhance flavor?
Adding celery seed, fresh parsley, dill, grated apple, or raisins adds unique flavor and texture variations.
- → How should this salad be served?
This crisp salad pairs excellently as a side with grilled meats, sandwiches, or even as a topping on tacos.
- → Is any special equipment required?
Basic kitchen tools like a large bowl, small bowl, whisk, cutting board, knife, and grater are sufficient.