Save My neighbor brought this coleslaw to a backyard potluck last summer, and I watched people return to that bowl three times over before touching anything else on the table. When I finally asked for the recipe, she laughed and said it wasn't fancy, just good timing and the right balance of creamy and tangy. That afternoon taught me that sometimes the simplest dishes are the ones people actually want to eat, and this coleslaw has become my go-to for every gathering since.
I made this slaw for a fish taco night with friends who showed up hungry and slightly chaotic, the kind of dinner where everyone talks over each other while cooking. Someone spilled vinegar on themselves, another person insisted on adding raisins even though we didn't have them, and somehow in that mess we created something so good that we ate it straight from the bowl with forks like it was the main event.
Ingredients
- Green cabbage, finely shredded (6 cups): This is your foundation, crisp and slightly sweet when cut thin enough to almost see through it; a sharp knife makes this less of a chore and more satisfying.
- Red cabbage, finely shredded (1 cup, optional): It brings color and a tiny bit more earthiness, but honestly it's optional if you're working with what you have.
- Carrots, grated (1 cup): They add natural sweetness and stay tender even after a few days in the fridge, unlike some vegetables that turn mushy.
- Green onions, thinly sliced (2): These give a fresh bite that wakes up each forkful without being aggressive about it.
- Mayonnaise (1/2 cup): Use the good stuff here, not the bargain brand; it makes a real difference in how creamy and smooth the dressing feels.
- Apple cider vinegar (2 tablespoons): This is the secret that makes people ask what's different; it adds brightness that regular vinegar just doesn't give.
- Dijon mustard (1 tablespoon): A tiny amount goes a long way, adding depth and preventing the dressing from tasting flat.
- Honey or sugar (1 tablespoon): Just enough to balance the acid and round out all the flavors without making it taste like dessert.
- Celery seed (1/2 teaspoon, optional): If you use it, you'll notice it adds a whisper of something familiar and comforting that people won't be able to name.
- Salt and black pepper (1/2 teaspoon salt, 1/4 teaspoon pepper): Season to your taste once it's all mixed because cabbage can be deceptive and what seemed right in the dressing might need a little adjustment.
Instructions
- Shred your vegetables and build the base:
- Cut your cabbage into quarters, then use a sharp knife or mandoline to shred it paper-thin; toss it into a large bowl with the red cabbage, grated carrots, and sliced green onions, listening to that satisfying crunch as everything lands in the bowl.
- Make the dressing with intention:
- In a separate small bowl, whisk the mayonnaise, apple cider vinegar, Dijon mustard, and honey together until smooth and emulsified; you'll notice it comes together faster than you'd expect, transforming from separate ingredients into something unified and creamy.
- Bring it all together:
- Pour that dressing over your vegetables and toss everything really well, making sure the dressing reaches all the way to the bottom of the bowl where the cabbage likes to hide. Taste it now and adjust the seasoning if it needs a pinch more salt or a dash more vinegar to make you smile.
- Let it rest and develop:
- Refrigerate for at least 30 minutes so the cabbage can soften just slightly and all those flavors can get to know each other; this is not a step you want to skip even if you're in a hurry.
Save There was an evening when I brought this slaw to my grandmother's house for a holiday dinner, and she took a small spoonful more out of politeness than anything else. Twenty minutes later she was ladling it onto her plate before the main course even came out, telling everyone it was the crispest, freshest thing there, the kind of compliment that made me feel like I'd done something actually worthwhile.
Making It Your Own
This slaw is a canvas, really, which is part of why it works so well as a side dish for so many things. You can keep it traditional and simple, or you can start experimenting the moment you feel confident with the base recipe.
Lighter and Brighter Variations
If you want something that feels a little less rich, swap half the mayonnaise for Greek yogurt and you'll get that creamy texture with a sharper tang that actually plays nicely with heavier foods like pulled pork or brisket. For a completely vegan version, plant-based mayonnaise works beautifully, and maple syrup can stand in for honey without changing the character of the dish at all.
When You Want to Add Something Extra
I've thrown chopped apples, raisins, sunflower seeds, and even candied pecans into this slaw depending on what I was serving it with and who was coming over. The thing is, each addition changes the story slightly: apples make it feel crisp and almost salad-like, raisins bring a chewiness that works with barbecue, seeds add texture and nuttiness, and pecans make it feel like something you might serve at a fancier table. Just remember that anything you add changes the flavor balance slightly, so taste and adjust your seasoning as you go.
- Fresh apples: Toss them in a little lemon juice first so they don't brown and to add brightness.
- Nuts and seeds: Add them just before serving so they stay crunchy instead of getting soft from the dressing.
- Dried fruit like raisins: They soften from the moisture in the slaw, so add them at least an hour before serving so they can plump up.
Save This slaw is one of those recipes that teaches you something quiet about cooking: that the best dishes don't need to be complicated, they just need to be thoughtful. Make it once and you'll understand why it keeps showing up at every table worth sitting at.
Recipe FAQs
- → How long should I refrigerate coleslaw before serving?
For the best flavor, refrigerate the coleslaw for at least 30 minutes before serving. This allows the dressing to meld with the vegetables and flavors to develop fully.
- → Can I make this coleslaw ahead of time?
Yes, you can make this coleslaw up to 24 hours in advance. Store it in an airtight container in the refrigerator, and it will maintain its crisp texture and delicious flavor.
- → What can I substitute for mayonnaise?
You can substitute half or all of the mayonnaise with Greek yogurt for a lighter version, or use plant-based mayonnaise for a vegan alternative.
- → How do I shred cabbage evenly?
Use a sharp chef's knife and cut the cabbage into thin, uniform slices, or use a mandoline slicer or food processor with the shredding attachment for consistent results.
- → What dishes pair well with this coleslaw?
This coleslaw pairs excellently with grilled meats, pulled pork sandwiches, fish tacos, fried chicken, or as part of a summer barbecue spread.
- → How long does leftover coleslaw stay fresh?
Properly stored in an airtight container in the refrigerator, this coleslaw will stay fresh for 3-5 days, though it may become slightly softer over time.