Classic Creamy Coleslaw

Crisp cabbage, a tangy-sweet mayo dressing, and a few small tricks that keep it crunchy, not watery.

By Matt Campbell

•

4.8

A glass bowl of classic creamy coleslaw with shredded green cabbage, purple cabbage, and carrots on a wooden table outdoors, natural light, real food photography

Jump to Recipe

Coleslaw is one of those sides that looks like it should be effortless, until you open the fridge and find a sad puddle at the bottom of the bowl. This version is the one I make when I want bright, crisp crunch with a dressing that tastes like something, not like overly sweet mayo.

It is creamy, tangy, a little sweet, and properly seasoned. It plays nice with pulled pork, burgers, baked chicken, fish tacos, and basically anything that benefits from a cold, crunchy bite on the side. Best part: you can make it ahead and it still holds up, especially if you keep the dressing separate until closer to serving.

A large mixing bowl on a kitchen counter with shredded cabbage and carrots being tossed with creamy dressing using tongs, real photo style

Why It Works

Stays crunchy: A quick salt-and-rest step pulls out excess water so the slaw does not turn soupy.
Balanced dressing: Mayo for richness, vinegar and a touch of Dijon for zip, sugar just to round the edges.
Make-ahead friendly: It tastes even better after a chill, and you can control how creamy it is at serving time.
Family-proof: No hard-to-find ingredients, no fussy technique, and you can dial the sweetness up or down.

Pairs Well With

Storage Tips

How to Store Coleslaw

Fridge: Store in an airtight container for up to 3 days. It is best on days 1 and 2 when the cabbage is still perky.
Keep it crisp: If you know you will have leftovers, hold back a couple tablespoons of dressing and stir it in right before serving.
Drain if needed: If it releases a little liquid after sitting, just pour it off and toss again. Taste and add a splash of vinegar or a pinch of salt to wake it up.
Do not freeze: Mayo-based slaw gets watery and grainy after thawing.

A sealed clear food container filled with coleslaw on a refrigerator shelf, real kitchen photo style

Common Questions

How do I keep coleslaw from getting watery?

Salt the cabbage, let it sit, then squeeze out the moisture. That step does most of the heavy lifting. After that, do not overdress it at the start. You can always add more. And yes, even good slaw can weep a little as it sits once dressed, so give it a quick toss before serving.

Can I use bagged coleslaw mix?

Yes. It is a great weeknight shortcut. You will still get the best texture if you toss it with a pinch of salt and let it sit for 10 minutes, then blot or squeeze gently before adding dressing.

How far ahead can I make it?

For maximum crunch, you can prep everything up to 24 hours ahead: keep the shredded veggies (well dried) and the dressing separate, then combine 1 to 2 hours before serving. If you fully dress it, it is best within about 6 to 8 hours for the crispest texture.

What if I do not like sweet coleslaw?

Cut the sugar in half, then taste. You can also add extra vinegar or Dijon to keep it punchy.

Can I make it without mayo?

Yes. Swap mayo for plain Greek yogurt, or do a vinegar slaw with oil, vinegar, and a little mustard. Yogurt will be tangier and can loosen a bit as it sits, so you may want to dress closer to serving.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Small bowl or liquid measuring cup for dressing
Whisk
Chef’s knife and cutting board (or a mandoline for fast shredding)
Box grater (for carrots) if not using pre-shredded
Colander (for salting and draining the cabbage)
Clean kitchen towel or paper towels (for squeezing out moisture)

I started making coleslaw on purpose after one too many deli tubs that tasted like sweet mayonnaise with trust issues. The first time I salted the cabbage and squeezed it out, I had a full-on “wait, that is it?” moment. Suddenly the slaw stayed crunchy, the dressing actually clung to the cabbage, and it stopped leaking all over the plate. Now it is my go-to side when dinner needs a cold, crisp counterpunch.

Classic Creamy Coleslaw

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 0 minutes

Total Time 65 minutes

Servings 8

Ingredients

For the Slaw

6 cups thinly shredded green cabbage (about 1 small head, about 600 g or 1 1/3 lb)
1 1/2 cups thinly shredded purple cabbage (optional but pretty, about 150 g or 5 oz)
1 1/2 cups shredded carrots (about 2 medium, about 150 g or 5 oz)
1 1/2 tsp kosher salt (for salting the cabbage, plus more to taste if needed)

For the Dressing

3/4 cup mayonnaise
2 tbsp apple cider vinegar (or white vinegar)
1 1/2 tbsp sugar (adjust to taste)
1 tbsp Dijon mustard
1/2 tsp celery seed (optional, but classic coleslaw flavor)
1/4 tsp freshly ground black pepper
1 to 2 tbsp milk or buttermilk (optional, to thin as needed)

Optional Add-Ins

2 tbsp chopped parsley
2 to 3 thinly sliced scallions
1 tbsp lemon juice for extra brightness

Instructions

Shred and salt. Put the green cabbage (and purple cabbage, if using) in a large bowl. Sprinkle with the kosher salt and toss well. Let it sit for 20 minutes at room temperature. Note: I salt the cabbage only. It pulls water fast without softening the carrots.
Drain and squeeze. Transfer the salted cabbage to a colander. If you are salt-sensitive, you can rinse it briefly with cool water, but know you will rinse off some seasoning too. Either way, squeeze out as much liquid as you can using clean hands or a kitchen towel. Return the cabbage to the bowl.
Add carrots. Add the shredded carrots (and any other add-ins like scallions or parsley) to the bowl with the cabbage and toss.
Whisk the dressing. In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon, celery seed (if using), and black pepper. If you like a looser, more pourable slaw, whisk in 1 to 2 tablespoons milk or buttermilk.
Toss and taste. Pour the dressing over the slaw and toss until evenly coated. Taste and adjust. Add a pinch more sugar for sweetness, a splash more vinegar for tang, or a pinch of salt if it needs it.
Chill. Cover and refrigerate for at least 30 minutes so the flavors can settle in. Toss again right before serving.
Serve. Serve cold as a side, or pile it onto sandwiches and tacos for maximum crunch.

A serving bowl of creamy coleslaw with visible cabbage and carrot shreds next to barbecue dishes on an outdoor table, real food photography

Nutrition information is estimated.

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