Best Cabbage Coleslaw

The first time I made coleslaw for a summer potluck, my neighbor asked what my secret was. I laughed and said honestly, it is just letting the cabbage marinate in that tangy dressing long enough to get happy. She looked skeptical, but when she came back for seconds and thirds, I knew this simple recipe had won her over completely.

Last summer at our block party, I made a triple batch of this slaw. My friend Tom, who claims to hate coleslaw, took one polite bite and then proceeded to eat it with everything. He kept asking what I put in there, looking genuinely puzzled that something so simple could taste so good.

Ingredients

• 6 cups green cabbage, finely shredded: The backbone of any great slaw, use a sharp knife or mandoline for those delicate strands
• 1 cup red cabbage, finely shredded: Adds gorgeous color and a slightly peppery bite that keeps things interesting
• 1 cup carrots, grated: Brings natural sweetness and a beautiful orange hue throughout
• 2 green onions, thinly sliced: Mild onion flavor that rounds everything out without overwhelming
• 1/2 cup mayonnaise: Creates that luscious creamy base we all crave in coleslaw
• 2 tablespoons apple cider vinegar: The essential tang that brightens every single bite
• 1 tablespoon Dijon mustard: Adds subtle depth and just the right amount of zing
• 1 tablespoon honey: Balances the acidity and helps the dressing cling to every shred
• 1/2 teaspoon celery seed: That classic coleslaw flavor everyone recognizes but cannot quite place
• 1/2 teaspoon salt: Essential for drawing out moisture and making flavors pop
• 1/4 teaspoon freshly ground black pepper: Just enough warmth to keep things interesting

Instructions

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Prep your vegetables:

Toss the shredded cabbages, grated carrots, and sliced green onions in a large bowl until they are beautifully mingled together.

Whisk the dressing:

In a separate small bowl, combine the mayonnaise, vinegar, Dijon, honey, celery seed, salt, and pepper until completely smooth and creamy.

Bring it together:

Pour that gorgeous dressing over the vegetables and toss everything thoroughly until every single shred is lightly coated.

Let it rest:

Give it a taste and adjust anything that needs tweaking, then refrigerate for at least 30 minutes to let the flavors meld beautifully.

Serve it up:

Serve chilled alongside whatever you are grilling, or pile it high on sandwiches for that perfect crunch factor.

Provides cushioned support while cooking, washing dishes, and standing longer during meal preparation.

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My daughter now requests this for every family gathering, calling it the good slaw. Watching her carefully pile it on her plate makes me smile every single time.

Making It Your Own

One of the things I love most about this recipe is how forgiving it is. Sometimes I throw in chopped apple for sweetness, other times I add toasted sunflower seeds for crunch. The dressing proportions stay the same, but the mix-ins can change with whatever looks good at the market.

Perfect Pairings

This slaw has become my go-to for pulled pork sandwiches, where its crunch and tang cut through all that rich meat perfectly. It is equally amazing alongside grilled fish or heaped onto fish tacos for that restaurant-quality finish at home.

Storage and Meal Prep Magic

I have learned that making this the day before is actually a secret weapon. The cabbage softens slightly, the dressing penetrates deeper, and everything just tastes more harmonious. It is the ultimate make-ahead side that lets you focus on the main dish when guests arrive.

• Store in an airtight container and give it a quick toss before serving
• If it seems a bit dry after sitting, add a splash of vinegar to revive it
• The colors stay vibrant for days, making it great for meal prep containers

Quickly chop vegetables, blend sauces, and prepare dips or dressings for fast, everyday meal prep.

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There is something deeply satisfying about a bowl of homemade coleslaw. Simple, fresh, and always exactly what summer called for.

Recipe FAQs

→ How long should coleslaw sit before serving?

Refrigerate the coleslaw for at least 30 minutes before serving. This allows the flavors to meld together and the cabbage to soften slightly while maintaining its crisp texture.

→ Can I make this coleslaw ahead of time?

Yes, you can prepare this coleslaw up to 24 hours in advance. Store it in an airtight container in the refrigerator. The cabbage will stay crisp and the flavors will continue to develop.

→ How do I make a lighter version?

Substitute half the mayonnaise with Greek yogurt for a lighter version with more protein. You can also use reduced-fat mayonnaise without compromising the creamy texture.

→ Is this coleslaw suitable for vegans?

Yes, simply use plant-based mayonnaise and replace the honey with maple syrup or agave nectar. The result is just as creamy and delicious.

→ What can I add for extra crunch?

Chopped apples, raisins, or sunflower seeds make excellent additions for extra texture and flavor. You can also include thinly sliced bell peppers or chopped nuts like walnuts or pecans.

→ How long does this coleslaw keep?

Properly stored in an airtight container in the refrigerator, this coleslaw will keep for 3-5 days. The cabbage may release some liquid over time, so give it a quick toss before serving leftovers.