Best Cabbage Coleslaw

Last summer my neighbor invited me over for a backyard barbecue and I could not stop eating her coleslaw. Something about that perfect crunch mixed with the creamy tangy dressing made it impossible to resist. I went back for thirds before finally asking for the recipe. Turns out the secret was letting it rest in the fridge for a bit, which I had never bothered to do before.

I made this for my sister's birthday party last month and watched three different people ask who brought the coleslaw. My brother in law who usually refuses anything cabbage actually went back for seconds. The red cabbage adds this gorgeous purple color that makes people think you put way more effort into it than you actually did.

Ingredients

• Green cabbage: The backbone of any good slaw, shred it finely for the best texture
• Red cabbage: Optional but adds beautiful color and extra crunch
• Carrots: Grated carrots bring natural sweetness and vibrant orange flecks
• Green onions: Fresh mild onion flavor that perks up every bite
• Mayonnaise: Creates that creamy base we all love in coleslaw
• Apple cider vinegar: Essential tang that cuts through the richness
• Dijon mustard: Adds depth and a subtle kick
• Honey: Balances everything with just enough sweetness
• Celery seed: Optional but gives that classic coleslaw flavor
• Salt and pepper: Simple seasonings that make everything pop

Instructions

Prep your vegetables:

Toss both cabbages, carrots, and green onions in a large bowl until well mixed

Whisk the dressing:

Combine mayonnaise, vinegar, mustard, honey, celery seed, salt, and pepper until smooth

Combine everything:

Pour the dressing over the vegetables and toss until every piece is coated

Let it rest:

Refrigerate for at least thirty minutes to let flavors meld together

Serve it up:

Serve chilled alongside whatever you are grilling or on sandwiches

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This coleslaw has become my go to for potlucks because it travels so well and people genuinely get excited about it. I have started keeping mini heads of cabbage in my fridge just so I can whip it up unexpectedly when friends drop by.

Making It Lighter

I often swap half the mayonnaise for Greek yogurt when I am serving a crowd watching their calories. The tang from yogurt actually complements the vinegar beautifully. Nobody has ever noticed the difference.

Customizing Your Slaw

Sometimes I throw in chopped apples for sweetness or toasted sunflower seeds for crunch. My kids love it when I add raisins because it reminds them of the creamy salad their grandmother makes. Do not be afraid to make this recipe your own.

Perfect Pairings

This coleslaw shines next to anything hot off the grill but it also works beautifully as a sandwich topping. Try it on pulled pork or fish tacos for that perfect creamy crunch contrast.

• Make it vegan with plant based mayo and maple syrup
• Add fresh dill for an herbal twist
• Thin the dressing with a little milk if you prefer it lighter

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There is something deeply satisfying about a bowl of homemade coleslaw sitting next to a plate of grilled food. Simple, reliable, and always the first side dish to disappear.

Questions & Answers

→ How long should coleslaw chill 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 ahead of time?

Yes, this coleslaw keeps well in the refrigerator for up to 3-4 days. The cabbage remains crisp and the dressing stays creamy, making it perfect for preparing a day before your gathering.

→ How do I make this coleslaw lighter?

Substitute half the mayonnaise with plain Greek yogurt. This reduces the fat content while maintaining creaminess and adding a subtle tang that complements the existing flavors.

→ What goes well with cabbage coleslaw?

This versatile side pairs excellently with grilled meats, barbecue dishes, pulled pork sandwiches, fish tacos, fried chicken, or as a fresh topping for burgers and hot dogs at summer gatherings.

→ Can I make this vegan?

Absolutely. Use plant-based mayonnaise instead of traditional mayonnaise and replace the honey with maple syrup or agave nectar. The result is equally creamy and delicious.

→ What vegetables can I add to this coleslaw?

Beyond cabbage and carrots, try adding thinly sliced bell peppers, shredded Brussels sprouts, diced apples, or chopped fresh herbs like parsley or cilantro for additional color and flavor.