Mom's Best Recipes
Recipe

Classic Deli-Style Coleslaw

Crunchy, tangy, just-sweet-enough coleslaw with a bright vinegar snap and a creamy finish. The kind that disappears fast at cookouts.

Author By Matt Campbell
4.9
Creamy, crunchy coleslaw in a large white bowl with flecks of carrot and green onion on a wooden table
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Coleslaw gets a bad rap because so many versions taste like sweet mayonnaise with a faint memory of cabbage. This one is different. It is bold, bright, and built for people who actually like flavor.

We are going for that deli-style and backyard barbecue vibe: crisp cabbage, a punchy vinegar bite, a little sweetness to round the edges, and a creamy dressing that clings without turning the bowl into soup. If you want slaw that can hang with smoky ribs, fried chicken, or a simple turkey sandwich, you are in the right place.

Shredded green cabbage and carrots in a metal mixing bowl with a box grater on the counter

Why It Works

  • Big flavor, not big fuss: Apple cider vinegar and Dijon bring the tang, while a small amount of sugar keeps it balanced.
  • Stays crunchy: A quick salt-and-rest step pulls out excess water, so the slaw stays crisp (slice the cabbage thin and do not over-squeeze).
  • Classic texture: Thinly sliced cabbage plus grated carrot means maximum crunch with zero awkward, chunky bites.
  • Make-ahead friendly: It tastes even better after a short chill when the dressing soaks in.

Pairs Well With

Storage Tips

Refrigerate: Store coleslaw in an airtight container for up to 3 days. It is at its crunchiest on day 1 and day 2.

Stir before serving: The dressing can settle at the bottom. Give it a good toss and taste for salt and acidity.

If it gets watery: Drain off a tablespoon or two of liquid, then add a small spoonful of mayo or Greek yogurt and a splash of vinegar to wake it back up.

Cookout note: Do not leave mayo-based slaw out longer than 2 hours (1 hour if it is very hot). Keep it chilled over ice when possible.

Freezing: Not recommended. Cabbage turns soft and weepy after thawing.

Common Questions

How do I keep coleslaw from getting soggy?

Salt the shredded cabbage for 10 minutes, then squeeze out the excess moisture. That one step makes the biggest difference. Also, do not overdress it. Add dressing gradually and stop when it looks lightly coated.

Is this coleslaw more creamy or more vinegar-forward?

Both, in a good way. The base is creamy, but the vinegar and Dijon keep it bright. If you want it sharper, add 1 to 2 more teaspoons vinegar. If you want it creamier, add 1 to 2 more tablespoons mayo.

Can I make it the day before?

Yes. This is a great make-ahead slaw. Make it up to 24 hours in advance, refrigerate, then toss again right before serving.

What cabbage should I use?

Green cabbage is the classic. Red cabbage is great for color but can bleed a little. Napa cabbage is softer and will not stay as crunchy as long.

Can I make it without mayo?

You can swap the mayo for plain Greek yogurt for a tangier, lighter version. For fully mayo-free, use a vinegar-based slaw dressing with oil, vinegar, mustard, and a touch of sugar.

How long can it sit out at a cookout?

If it is mayo-based, do not leave it out longer than 2 hours. If it is very hot outside (about 90°F and up), keep it to 1 hour. Nest the serving bowl in a larger bowl of ice and return it to the fridge between rounds if you can.

I started making coleslaw because I wanted something crunchy next to barbecue that was not just an afterthought. The first few batches were fine, but they had that classic problem: watery bowl, sleepy flavor. Once I learned to salt the cabbage first and lean into vinegar and mustard, everything clicked. Now this is the slaw I make when I want people to take one bite, pause, and go back for a second scoop like it is mandatory.