Save My neighbor showed up at my back door one July afternoon with a bowl of coleslaw that changed everything I thought I knew about shredded cabbage. It was cold, crunchy, and somehow both tangy and creamy without feeling heavy. She laughed when I asked for the recipe, saying it was just cabbage and mayo, but I knew better. There was something about the balance, the way the dressing clung to every shred, that made it impossible to stop eating.
I started bringing this coleslaw to every potluck after my first attempt turned out better than I expected. People would scrape the bowl clean and ask if I used a secret ingredient. The secret was just time, letting the dressing soak into the cabbage until everything mellded into something greater than the sum of its parts. I once forgot it in the fridge for two days and it was still perfect, maybe even more flavorful.
Ingredients
- Green cabbage: The backbone of the slaw, it stays crisp and holds up to dressing without wilting. Shred it as fine as you can manage for the best texture.
- Red cabbage: Adds a pop of color and a slightly earthier flavor that makes the bowl look less like a pile of green. Dont skip it if you want visual appeal.
- Carrots: They bring sweetness and crunch, and the orange makes everything feel more vibrant. Grate them on the large holes of a box grater for the right size.
- Red onion: A little sharpness goes a long way here. Mince it fine so it distributes evenly and doesnt overpower.
- Mayonnaise: The creamy base that makes this coleslaw rich and satisfying. Use the real stuff, not the light version, for the best flavor.
- Sour cream: Adds tang and a little extra body to the dressing. Greek yogurt works too if you want to lighten it up slightly.
- Apple cider vinegar: The tangy kick that balances all the richness. It also helps the cabbage soften just enough without getting soggy.
- Dijon mustard: A hint of sharpness and complexity that makes the dressing taste intentional. Yellow mustard works in a pinch but lacks the same depth.
- Sugar: Just enough sweetness to round out the acidity. You can adjust this based on how tangy you like your slaw.
- Celery seed: The ingredient that makes people wonder what they are tasting. It adds a subtle, savory note that feels classic.
- Salt and pepper: Essential for bringing all the flavors forward. Taste before serving and add more if needed.
Instructions
- Prep the vegetables:
- Shred the green and red cabbage as finely as you can, then toss them into a large bowl with the grated carrots and minced red onion. The finer the shred, the better the dressing will coat everything.
- Make the dressing:
- In a small bowl, whisk together the mayonnaise, sour cream, vinegar, mustard, sugar, celery seed, salt, and pepper until smooth and creamy. Taste it now, this is your chance to adjust the tang or sweetness before it hits the cabbage.
- Combine and toss:
- Pour the dressing over the vegetables and toss everything together until every strand is coated. Use your hands or two big spoons, just make sure nothing is left dry at the bottom.
- Let it rest:
- Cover the bowl and refrigerate for at least 30 minutes, though an hour or more is even better. The cabbage will soften slightly and absorb the flavors, turning into something cohesive and delicious.
- Serve:
- Give it one more toss before serving, and taste again to see if it needs more salt or a splash of vinegar. Serve it cold, straight from the fridge.
Save The first time I served this at a backyard cookout, I watched people go back for seconds and thirds, scraping the bowl until there was nothing left but a smear of dressing. One friend told me it reminded her of summer at her grandmothers house, and I realized that coleslaw is one of those dishes that holds memories for everyone. It became my go to contribution, the thing people expected me to bring, and I never minded.
How to Store and Make Ahead
This coleslaw keeps beautifully in the fridge for up to two days, covered tightly. In fact, it tastes better after a few hours when the flavors have had time to settle. If you are making it the night before, just give it a good stir before serving and check the seasoning. Sometimes it needs a pinch more salt or a splash of vinegar after sitting.
Variations to Try
You can swap half the mayo for Greek yogurt if you want something lighter but still creamy. Add a handful of chopped fresh dill or parsley for an herby twist, or toss in some sliced green onions for extra bite. If you like it sweeter, bump the sugar up to a full tablespoon, or add a spoonful of honey. Some people love adding raisins or dried cranberries for little bursts of sweetness, though I prefer it savory.
Serving Suggestions
This coleslaw is perfect next to anything grilled, pulled pork, burgers, hot dogs, or ribs. It also makes a great topping for fish tacos or sandwiches, adding crunch and tang in one go. I have even piled it on top of baked potatoes for a quick, satisfying lunch.
- Serve it alongside cornbread and baked beans for a classic summer spread.
- Use it as a topping for pulled chicken sandwiches to add freshness and crunch.
- Pair it with fried chicken and potato salad for a full picnic plate.
Save Coleslaw is one of those recipes that feels almost too simple to be impressive, but it always is. Keep this one in your back pocket for the next cookout, and watch it disappear.
Recipe FAQs
- → Can I make this coleslaw ahead of time?
Yes, this coleslaw can be made up to one day ahead. Store it covered in the refrigerator and toss again before serving for the best texture and flavor distribution.
- → How can I make this coleslaw lighter or healthier?
Substitute Greek yogurt for sour cream to reduce calories and fat while maintaining a creamy texture. You can also use light mayonnaise or a combination of mayo and yogurt for a lighter version.
- → What can I do if my coleslaw is too tangy?
If the dressing tastes too tangy, add a bit more sugar (up to 1 tablespoon total) or a touch more mayonnaise to balance the acidity from the vinegar and mustard.
- → Can I make this coleslaw dairy-free or vegan?
Absolutely! Use vegan mayonnaise and substitute the sour cream with dairy-free yogurt or additional vegan mayo. The flavor will remain delicious while being completely plant-based.
- → How long will this coleslaw stay fresh?
This coleslaw stays fresh for 2-3 days when stored in an airtight container in the refrigerator. The vegetables may release some moisture over time, so drain any excess liquid before serving.
- → What vegetables can I add to customize this coleslaw?
Feel free to add sliced green onions, chopped fresh herbs like parsley or cilantro, shredded Brussels sprouts, or even diced bell peppers for extra color, crunch, and flavor.