Save to Pinterest Standing at my grandmother's kitchen counter, I watched her transform a humble head of cabbage into something extraordinary. She worked quickly, her knife dancing through the crisp green leaves with a rhythm I tried desperately to memorize. That day I learned coleslaw isn't just a side dish, it's the perfect balance of crunch and creaminess that makes everything else on the plate taste better. Now it's my go-to for summer gatherings and quick weeknight dinners alike.
Last summer I made a triple batch for my friend's backyard barbecue and watched it disappear before the burgers even hit the grill. My brother, who swore he hated coleslaw his entire life, went back for thirds. There's something deeply satisfying about serving a dish that converts the skeptics.
Ingredients
- 6 cups green cabbage: The backbone of your slaw, choose a head that feels heavy and tightly packed for the best crunch
- 1 cup red cabbage: Adds gorgeous color and slightly sweeter flavor, plus it makes everything look more inviting
- 1 cup carrots: Grated fresh brings natural sweetness that balances the tangy dressing beautifully
- 2 green onions: These mild alliums add just enough bite without overwhelming the other flavors
- 1/2 cup mayonnaise: Use real mayo for the creamiest results, the good stuff makes all the difference here
- 2 tablespoons apple cider vinegar: Provides the perfect tangy kick that cuts through the richness
- 1 tablespoon Dijon mustard: Adds depth and a subtle spicy note that rounds out the dressing
- 1 tablespoon honey: The secret ingredient that ties everything together and mellows the acidity
- 1/2 teaspoon celery seed: Optional but highly recommended, adds that classic coleslaw flavor everyone loves
- Salt and pepper: Essential for bringing all the flavors forward
Instructions
- Prep your vegetables:
- Shred both cabbages into thin, uniform pieces and grate the carrots until you have six cups total vegetables
- Make the dressing:
- Whisk together the mayo, vinegar, mustard, honey, celery seed, salt and pepper until completely smooth
- Combine everything:
- Pour the creamy dressing over your vegetables and toss thoroughly until every piece is lightly coated
- Let it rest:
- Refrigerate for at least thirty minutes to let flavors meld together and the cabbage soften slightly
Save to Pinterest This recipe has saved me countless times when I needed something impressive but didn't have hours to spend cooking. It's become such a staple that my family actually requests it instead of pasta salad at gatherings.
Making It Lighter
Swap half the mayonnaise for Greek yogurt, you'll get all the creaminess with significantly less guilt. The tang from yogurt actually complements the other flavors perfectly.
Customization Ideas
Chopped apples add incredible sweetness and extra crunch, especially in fall versions. Raisins or dried cranberries work beautifully for holiday variations that feel festive.
Storage And Serving
This coleslaw keeps beautifully for three to four days in an airtight container, though the texture does soften over time. I actually prefer it on day two when the flavors have really had time to become friends.
- Make it up to a day ahead for parties
- Drain any excess liquid before serving leftovers
- Great as a topping for fish tacos or pulled pork sandwiches
Save to Pinterest Every batch brings me back to that afternoon in my grandmother's kitchen, and I hope it becomes a staple in your home too. There's something special about a recipe that's simple enough for any day but good enough for company.
Questions & Answers
- → How long should I refrigerate coleslaw before serving?
For the best flavor, refrigerate for at least 30 minutes before serving. This allows the vegetables to marinate in the dressing and the flavors to meld together beautifully.
- → Can I make this coleslaw ahead of time?
Yes, you can make it up to 24 hours in advance. The vegetables will soften slightly as they marinate, but the flavors will develop even more. Just keep it refrigerated until ready to serve.
- → How do I make a lighter version?
Substitute half the mayonnaise with Greek yogurt for a lighter version. This reduces the fat content while maintaining creaminess and adding a subtle tang.
- → Is this coleslaw vegan-friendly?
It can be made vegan by using plant-based mayonnaise and replacing honey with maple syrup. All other ingredients are naturally plant-based.
- → What can I add for extra crunch?
Chopped apples, raisins, or sunflower seeds make excellent additions for extra texture and flavor variation. You can also add sliced almonds or chopped walnuts.