Crisp, tangy, and creamy with just enough sweetness. This easy coleslaw holds its crunch and goes with basically everything.
By Matt Campbell
Coleslaw is one of those side dishes that can either be the crunchy, cool hero of the plate or a sad, watery afterthought that makes you wish you grabbed chips instead. This recipe is the hero version.
We are going for crisp cabbage, a bright, tangy dressing, and that perfect balance where it tastes like a cookout classic but still has a little zip. No weird ingredients, no fussy steps, and yes, you are absolutely allowed to taste the dressing straight off the spoon.
Refrigerate: Store coleslaw in an airtight container for up to 3 days. It is best on days 1 and 2 when the cabbage is still extra crisp.
Drain if needed: If liquid collects at the bottom, just give it a quick stir or drain off a tablespoon or two. It happens, and it is fixable.
Do not freeze: Mayo-based dressing and raw cabbage do not come back from the freezer with good texture.
If you want maximum crunch for a party, prep the cabbage mix and dressing separately up to 24 hours ahead. Toss together 30 to 60 minutes before serving.
Since this is a mayo-based (or yogurt-based) slaw, do not leave it out at room temperature for more than about 2 hours (less if it is very hot out).
Cabbage holds a lot of water. If you skip salting and draining, the salt in the dressing will pull liquid out later. Try this: salt the cabbage for 10 to 20 minutes (or until it looks slightly wilted), then squeeze and drain before dressing. If it is already mixed, stir it, drain off extra liquid, and add a spoonful more mayo to re-coat.
Yes. Swap the mayo for plain Greek yogurt or use half yogurt and half mayo. You will get a tangier slaw with a lighter feel.
You can make it up to 24 hours ahead, but it will soften a bit the longer it sits. For the crunchiest texture, keep the cabbage and dressing separate, then toss together 30 to 60 minutes before serving.
Green cabbage is the classic. A bagged “coleslaw mix” works great too. Red cabbage is fine, but it can tint the dressing pinkish purple over time.
Start with 1 tablespoon sugar, then taste. You can also use more vinegar or a little extra Dijon to sharpen things up.
I started making coleslaw because I wanted that cookout crunch at home, but I kept running into the same problem: by the time dinner hit the table, the slaw had turned into a puddle. The fix was almost annoyingly simple. Salt the cabbage, give it a good squeeze, then dress it like you mean it. Now it is the side dish I make when I want dinner to feel a little more fun, even if it is just Tuesday and the “BBQ” is a store-bought rotisserie chicken.
Optional add-ins: chopped parsley, a pinch of smoked paprika, a few dashes of hot sauce, or sliced jalapeño for heat.
