Forget the sad, soggy coleslaw sitting in the back of your fridge. This recipe? It’s the game-changer.
Crisp, creamy, and packed with flavor, it’s the side dish that steals the show at every BBQ, potluck, or Tuesday night dinner. No weird ingredients, no complicated steps—just coleslaw that actually tastes good. Why settle for mediocre when you can have legendary?
Why This Recipe Works
This coleslaw isn’t just another bowl of shredded cabbage drowning in mayo.
The secret? Balance. Tangy vinegar cuts through the richness, a hint of sweetness keeps it addictive, and the cabbage stays crunchy for days. Plus, it’s stupidly easy to make. You’re welcome.
Ingredients
- 1 medium head of green cabbage (shredded thin—no chunks)
- 2 large carrots (peeled and grated)
- 1 cup mayonnaise (use the good stuff, not the sad low-fat version)
- 2 tbsp apple cider vinegar (or white vinegar in a pinch)
- 2 tbsp sugar (or honey if you’re feeling fancy)
- 1 tsp celery seed (don’t skip this—it’s the MVP)
- 1/2 tsp salt (plus more to taste)
- 1/4 tsp black pepper (freshly ground, because pre-ground is dust)
Step-by-Step Instructions
- Shred the cabbage and carrots. Use a sharp knife or food processor.
Lazy? Buy pre-shredded. We won’t judge.
- Mix the dressing. In a large bowl, whisk mayo, vinegar, sugar, celery seed, salt, and pepper until smooth.
Taste it. Adjust if needed.
- Combine. Toss the cabbage and carrots with the dressing. Don’t overmix—you’re making coleslaw, not mush.
- Chill. Let it sit in the fridge for at least 30 minutes.
Patience is a virtue, and crunchy coleslaw is the reward.
Storage Instructions
Store coleslaw in an airtight container in the fridge. It stays fresh for 3–4 days, but good luck keeping it that long. Pro tip: If it gets watery, drain the excess liquid and give it a quick stir before serving.
Why You Should Make This
Coleslaw is the ultimate sidekick.
It’s cheap, easy, and goes with everything—pulled pork, fried chicken, or straight from the bowl at 2 AM. Plus, cabbage is packed with fiber and vitamin C. So yeah, it’s basically health food. (Don’t overthink that.)
Common Mistakes to Avoid
- Overdressing. Soggy coleslaw is a crime.
Add dressing gradually—you can always add more.
- Ignoring the chill time. Skipping the fridge step means missing out on peak flavor and texture.
- Using stale cabbage. If your cabbage looks sad, your coleslaw will taste sad. Fresh is non-negotiable.
Alternatives
Want to mix it up? Try these twists:
- Spicy: Add a dash of hot sauce or a pinch of cayenne.
- Creamy: Swap half the mayo for sour cream or Greek yogurt.
- Vinegar-based: Skip the mayo and double the vinegar for a lighter version.
FAQs
Can I use red cabbage instead?
Absolutely.
It adds color and a slightly peppery taste. Mix it with green cabbage for a rainbow effect.
How do I keep it from getting watery?
Salt the shredded cabbage, let it sit for 10 minutes, then rinse and drain. Or just eat it fast—watery coleslaw is a tomorrow problem.
Can I make it ahead of time?
Yes, but dress it no more than a few hours before serving.
Nobody likes a soggy situation.
What’s the best mayo to use?
IMO, Duke’s or Hellmann’s. But use whatever you like—just don’t tell us if it’s Miracle Whip.
Final Thoughts
This coleslaw recipe is the side dish hero you didn’t know you needed. It’s crunchy, creamy, and impossible to mess up.
Make it once, and you’ll never go back to the store-bought stuff. Now go forth and coleslaw like a pro.