Coleslaw With Creamy Dressing

My neighbor brought coleslaw to a backyard cookout once, and I watched everyone go back for seconds before touching the burgers. That crunch, that tang, the way the creamy dressing clung to every shred—it made me rethink what a side dish could do. I went home that night determined to crack the code. After a few tries, I learned it's all about balance: enough acid to cut the richness, enough sweetness to round it out, and cabbage so fresh it snaps when you bite it.

I started bringing this to potlucks after my brother-in-law, who claims he hates coleslaw, scraped the bowl clean and asked for the recipe. There's something about the way the red cabbage adds color and the carrots add a hint of sweetness that just works. It became my go-to whenever I needed something that looked effortless but tasted like I'd been cooking all day. Now it's the dish people expect from me, and I don't mind one bit.

Ingredients

• Green cabbage: The backbone of the slaw, it should be shredded thin so the dressing coats every piece without weighing it down.
• Red cabbage: Adds a pop of color and a slightly earthier flavor that keeps things interesting.
• Carrots: Whether you julienne or grate them, they bring sweetness and a bit of chew that balances the crunch.
• Red onion: A little goes a long way, use it if you want a sharp bite that mellows as it sits.
• Mayonnaise: The creamy base that holds everything together, choose a good one because you'll taste it.
• Sour cream: Adds tang and a silky texture, though Greek yogurt works if you want to lighten things up.
• Apple cider vinegar: The key to that bright, tangy punch that cuts through the richness.
• Dijon mustard: Brings depth and a subtle kick that makes the dressing more than just mayo and vinegar.
• Granulated sugar: Balances the acid, start with less and add more if you like it sweeter.
• Celery seed: The secret ingredient that gives it that classic deli-style flavor.
• Kosher salt and black pepper: Season to taste, but don't skip them or the whole thing falls flat.

Instructions

Prep the vegetables:

Shred the cabbages as thin as you can manage, it makes all the difference in texture. Toss them in a large bowl with the carrots and onion, and give everything a quick mix so the colors start to swirl together.

Whisk the dressing:

Combine the mayo, sour cream, vinegar, mustard, sugar, celery seed, salt, and pepper in a small bowl, whisking until it's completely smooth. Taste it now, this is your chance to adjust before it hits the vegetables.

Toss it all together:

Pour the dressing over the cabbage mixture and toss with your hands or a big spoon until every shred is coated. It should look glossy and smell tangy.

Let it rest:

Cover the bowl and refrigerate for at least 30 minutes so the flavors meld and the cabbage softens just a touch. The longer it sits, the better it gets, up to a point.

Finish and serve:

Give it one more toss before serving, taste and add more salt, pepper, or vinegar if needed. Serve it cold and watch it disappear.

Save

The first time I made this for a summer barbecue, I doubled the batch on a hunch. By the end of the night, both bowls were empty and someone had written my number on a napkin to ask for the recipe. It wasn't fancy, but it was exactly what people wanted: cold, crunchy, tangy, and impossible to stop eating. That's when I realized a great coleslaw doesn't need to do much, it just needs to do everything right.

How to Store and Serve

Coleslaw keeps well in the fridge for up to two days, though it's best within the first 24 hours when the cabbage is still crisp. Store it in an airtight container and give it a good stir before serving, as the dressing may settle at the bottom. If you're bringing it somewhere, pack it in a cooler and toss it one last time just before setting it out. I've learned the hard way that warm coleslaw is nobody's friend.

Customizing the Flavor

Once you've made this a few times, you'll start to see where you can tweak it. A squeeze of lemon juice brightens it up, a pinch of cayenne adds heat, and a handful of chopped parsley or cilantro makes it feel fresh and herby. I've also tried adding a tablespoon of honey instead of sugar when I'm serving it with spicy barbecue, and it rounds out the heat beautifully. The base recipe is solid, but it's forgiving enough to make it your own.

Pairing Suggestions

This coleslaw shines next to anything rich or smoky. Pulled pork sandwiches, fried chicken, grilled sausages, fish tacos—it cuts through the fat and adds a refreshing crunch that makes every bite more balanced. I've even piled it on top of hot dogs and used it as a topping for loaded nachos. It's one of those sides that makes the main dish better, and that's the highest compliment I can give.

• Serve it alongside smoked brisket or ribs for a classic barbecue spread.
• Use it as a topping for pulled pork sliders or fish tacos.
• Pair it with fried chicken or grilled shrimp for a light, summery meal.

Save

There's a reason coleslaw shows up at every cookout and potluck, it's easy, it's reliable, and when it's done right, it's the dish people remember. Make this once and you'll understand why it never goes out of style.

Recipe Questions & Answers

→ 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.

→ How can I make this coleslaw lighter?

Substitute Greek yogurt for the sour cream to reduce calories and fat while maintaining the creamy texture. You can also use light mayonnaise.

→ What can I add to customize the flavor?

Add sliced green onions, chopped fresh herbs like parsley or dill, or increase the sugar for a sweeter slaw. A splash of lemon juice adds extra brightness.

→ Is this coleslaw suitable for special diets?

Yes, it's naturally vegetarian and gluten-free. For vegan or dairy-free diets, use plant-based mayonnaise and substitute the sour cream with vegan alternatives.

→ How long does coleslaw stay fresh?

When stored properly in an airtight container in the refrigerator, this coleslaw stays fresh for up to 3 days, though it's best enjoyed within the first day or two.

→ Can I use pre-shredded cabbage?

Yes, pre-shredded coleslaw mix works well and saves time. However, freshly shredded cabbage typically provides better texture and crispness.