Coleslaw With Creamy Dressing

My neighbor showed up one Saturday morning with a bowl of this coleslaw, still cold from her fridge, and I couldn't stop eating it straight from the container. The crunch was perfect, the dressing balanced between tangy and sweet, and I realized I'd been making mine wrong for years. She laughed when I asked for the recipe, saying it was just the basics done right. That afternoon, I shredded half a cabbage and never looked back.

I brought this to a cookout once where everyone had store-bought sides, and mine was gone before the burgers even hit the grill. People kept asking what made it different, and honestly, it was just fresh cabbage and a dressing that wasn't drowning in sugar. One friend scribbled the ingredients on a napkin while balancing a plate on her knee. That's when I knew this one was a keeper.

Ingredients

• Green cabbage: The backbone of the slaw, providing that satisfying crunch and mild sweetness that holds up under the dressing without wilting too fast.
• Red cabbage: Adds a pop of color and a slightly earthier flavor that makes the bowl look less plain and more like you put thought into it.
• Carrots: Julienned or grated, they bring natural sweetness and a bright orange contrast that catches the eye and balances the tang.
• Red onion: Just a hint of sharpness to wake up the other flavors without overpowering the creamy base.
• Mayonnaise: The rich, smooth foundation of the dressing that coats every strand and makes the slaw feel indulgent.
• Sour cream: Adds a subtle tang and helps thin the mayo just enough so the dressing doesn't feel heavy.
• Apple cider vinegar: Cuts through the richness with a bright, fruity acidity that keeps each bite from feeling one-note.
• Dijon mustard: Brings a quiet heat and depth that rounds out the dressing and ties all the flavors together.
• Granulated sugar: Just enough to balance the vinegar and mustard, creating that addictive sweet-and-sour contrast.
• Celery seed: A tiny ingredient that makes a huge difference, adding an earthy, slightly peppery note that tastes like summer picnics.
• Kosher salt and black pepper: Season everything just right, making sure no flavor hides in the background.

Instructions

Prep the Vegetables:

Toss the shredded green and red cabbage, carrots, and red onion into a large bowl, mixing them with your hands so the colors distribute evenly. The cabbage should feel crisp and dry, not wet or limp.

Make the Dressing:

Whisk together the mayo, sour cream, vinegar, mustard, sugar, celery seed, salt, and pepper in a small bowl until it's completely smooth and creamy. Taste it now, because this is your chance to tweak the tang or sweetness before it coats the slaw.

Combine and Toss:

Pour the dressing over the cabbage mixture and use tongs or clean hands to toss everything thoroughly, making sure every shred gets coated. It should look glossy and evenly dressed, not clumpy or dry in spots.

Chill and Rest:

Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, letting the cabbage soften slightly and the flavors blend together. This resting time is what transforms it from raw vegetables with dressing into actual coleslaw.

Finish and Serve:

Give it one more toss before serving to redistribute any dressing that settled at the bottom, and taste again to see if it needs a pinch more salt or a splash more vinegar. Serve it cold and watch it disappear.

Save

One evening, I made this for a backyard dinner and forgot to put it out until halfway through the meal. When I finally carried it to the table, my brother-in-law scraped the bowl clean with his fork and said it was the best thing on the table, including the ribs. It felt good knowing something so simple could hold its own next to the main event.

Storing and Making Ahead

This coleslaw actually improves overnight as the cabbage softens and absorbs the dressing, so making it a day ahead is a smart move. Keep it covered tightly in the fridge, and give it a quick toss before serving to wake up the flavors. It'll stay crisp and tasty for up to two days, though the carrots may release a little moisture if you push it past that.

Adjusting to Your Taste

If you like it tangier, add an extra tablespoon of vinegar or a squeeze of lemon juice right before serving. For a sweeter slaw, bump the sugar up to a full tablespoon, or drizzle in a little honey if you want a more rounded sweetness. I've also swapped the sour cream for Greek yogurt when I wanted something lighter, and it worked perfectly without losing that creamy texture.

Serving Suggestions

This slaw is a natural partner for anything grilled, from pulled pork sandwiches to hot dogs to charred chicken thighs. It also works beautifully as a topping for fish tacos or as a crunchy contrast next to creamy mac and cheese. I've even piled it onto a burger when I didn't have lettuce, and it added way more flavor than plain greens ever could.

• Serve it alongside barbecue ribs or brisket for a classic cookout pairing that cuts through the richness.
• Use it as a topping for pulled pork sliders to add crunch and balance to every bite.
• Pair it with fried chicken or fish for a refreshing, tangy contrast that keeps the meal from feeling too heavy.

Save

This coleslaw has earned its place at every summer gathering I host, and I've stopped apologizing for bringing the same thing every time. It's reliable, crowd-pleasing, and tastes like the kind of recipe you'd guard closely, even though it's almost too easy to keep secret.

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 to redistribute the dressing.

→ How can I make this coleslaw healthier?

Substitute Greek yogurt for sour cream to reduce calories and fat while maintaining creaminess. You can also use light mayonnaise or a combination of mayo and Greek yogurt.

→ What can I add to customize this coleslaw?

Add sliced green onions, chopped fresh herbs like parsley or dill, or even diced apple for sweetness. Some enjoy adding raisins or sunflower seeds for extra texture.

→ How do I make this coleslaw dairy-free?

Use vegan mayonnaise and substitute the sour cream with dairy-free yogurt or additional vegan mayo. The flavor remains delicious with these simple swaps.

→ Why does my coleslaw become watery?

Cabbage releases moisture over time. To prevent this, make sure to drain any excess liquid before serving, or add the dressing closer to serving time for maximum crispness.

→ Can I adjust the sweetness or tanginess?

Absolutely! Increase sugar to 1 tablespoon for a sweeter slaw, or add more apple cider vinegar or lemon juice for extra tang. Taste and adjust to your preference.