Classic Creamy Coleslaw Recipe
This classic coleslaw recipe is the creamy, tangy side dish that belongs at every cookout and potluck.
It comes together in 15 minutes with a handful of pantry staples, and it tastes even better after a short rest in the fridge.
Why This Coleslaw Works
The dressing is a simple mix of real mayonnaise, a little sugar, and two kinds of acid—apple cider vinegar and lemon juice—that cuts the richness just enough. It coats the shredded cabbage without making it heavy.
The cabbage stays extra crisp because we salt it first to pull out excess water. That small step prevents the watery puddle you sometimes get at the bottom of the bowl.
Ingredients
- 1 small head green cabbage (about 2 lbs): shredded thin
- 1 medium carrot: shredded
- 3/4 cup mayonnaise: use full-fat mayo, not light or whipped dressing
- 2 tbsp apple cider vinegar
- 1 tbsp sugar
- 1 tsp fresh lemon juice
- 1/2 tsp celery seed: optional, but it gives that classic deli flavor
- 1/2 tsp fine sea salt, plus more for salting the cabbage
- 1/4 tsp black pepper
Variations / Substitutions
- Make it tangier: swap the mayo for an equal amount of plain Greek yogurt. The slaw will be looser and brighter.
- Switch the vinegar: white wine vinegar or plain white vinegar work in place of the apple cider vinegar.
- Add crunch: toss in a handful of shredded broccoli stem or thinly sliced bell pepper before serving.
- Skip the sugar: reduce it to 2 teaspoons or leave it out, then adjust with a little more lemon juice if needed.
For a vinegar-based version without mayo, try my No-Mayo Coleslaw.
How to Make Classic Creamy Coleslaw
Step 1: Salt and Drain the Cabbage
Place the shredded cabbage and carrot in a large colander set over a bowl or in the sink. Sprinkle with 1 teaspoon salt and toss well. Let it sit for 20 minutes; the cabbage will look slightly wilted and release liquid. Then, grab handfuls and squeeze firmly to remove as much water as possible.
Step 2: Whisk the Dressing
In a large bowl, whisk together the mayonnaise, apple cider vinegar, sugar, lemon juice, celery seed (if using), 1/2 teaspoon salt, and black pepper until smooth. Taste and add more vinegar or a pinch of sugar until the balance is just right for you.
Step 3: Toss and Serve
Add the drained cabbage to the dressing bowl and toss until every shred is coated. Let it sit for at least 10 minutes at room temperature, or chill for up to an hour so the flavors can meld. Serve cold.
Tips for the Best Classic Coleslaw
- Use a food processor with the slicing disc for quick, even shreds. A sharp knife and a steady hand work too; just aim for thin ribbons.
- Let the dressed slaw rest for at least 30 minutes in the fridge before serving. The flavors mellow and the texture improves.
- If you’re making it hours ahead, toss the slaw again before serving and drain off any pooled liquid.
- For a pop of color, swap a quarter of the green cabbage for shredded red cabbage or add a handful of sliced scallions.
Scale the slaw up or down depending on your crowd:
| Ingredient | Half Recipe | Full Recipe (as written) | Double Recipe |
|---|---|---|---|
| Green cabbage | 1/2 small head (1 lb) | 1 small head (2 lbs) | 2 small heads (4 lbs) |
| Carrot | 1/2 medium | 1 medium | 2 medium |
| Mayonnaise | 6 tbsp (1/3 cup) | 3/4 cup | 1 1/2 cups |
| Apple cider vinegar | 1 tbsp | 2 tbsp | 1/4 cup |
| Sugar | 1 1/2 tsp | 1 tbsp | 2 tbsp |
| Lemon juice | 1/2 tsp | 1 tsp | 2 tsp |
| Celery seed | 1/4 tsp | 1/2 tsp | 1 tsp |
| Salt, pepper | to taste | as directed | to taste |
Storing Leftover Coleslaw
- Refrigerate: Cover tightly and keep in the fridge for up to 3 days. The cabbage will soften and release liquid; just stir it back together and drain any excess before serving.
What to Serve With Classic Coleslaw
This cool, creamy slaw cuts the richness of smoky pulled pork and gives a crisp contrast next to fried chicken. Spoon it onto a burger or hot dog, or pile it on fish tacos for a fast, fresh crunch.
Frequently Asked Questions
Can I make this coleslaw a day ahead?
Yes, but the cabbage will release more liquid as it sits. Stir well and drain any excess before serving; it will still taste great.
Can I use bagged coleslaw mix?
Yes, substitute 8 cups of pre-shredded mix for the cabbage and carrot. The texture won’t be quite as crunchy, but it’s a fine shortcut.
How can I make it less sweet?
Reduce the sugar to 2 teaspoons or omit it altogether; the dressing will still be creamy and tangy.
Does real mayonnaise matter?
Real mayonnaise has a richer texture and flavor that holds up better than whipped dressings or light mayo, which can make the slaw watery.
Classic Creamy Coleslaw Recipe
Ingredients
Method
- Toss the shredded cabbage and carrot with 1 teaspoon salt in a colander. Let it sit for 20 minutes, then squeeze out as much liquid as possible.
- In a large bowl, whisk together the mayonnaise, vinegar, sugar, lemon juice, celery seed (if using), 1/2 teaspoon salt, and black pepper until smooth.
- Add the drained cabbage to the dressing and toss well. Let the slaw sit at least 10 minutes before serving, or chill for up to 1 hour so the flavors meld.
