Recipe

Classic Creamy Coleslaw

Crisp cabbage, a balanced tangy dressing, and zero soggy sadness. This is the easy coleslaw you will make on repeat.

By Matt Campbell

•

4.8

A large bowl of classic creamy coleslaw with green cabbage, purple cabbage, and shredded carrots, photographed on a sunny outdoor table with a serving spoon

Coleslaw is one of those sides that can either be the crunchy hero of the plate or the sad, watery afterthought everyone politely avoids. We are firmly choosing hero behavior today.

This version is my go-to because it hits the sweet spot: creamy but not heavy, tangy but not sharp, and crunchy enough to hold its own next to BBQ, burgers, pulled pork, or that rotisserie chicken you grabbed because Tuesday happened. Also, it is built for real life. You can make it ahead, you can tweak it with what you have, and you can taste as you go like you actually live here.

Freshly shredded green cabbage, purple cabbage, and carrots piled on a cutting board with a chef's knife in a bright home kitchen

Why It Works

Stays crisp: A quick salt and rest step pulls out excess water so the slaw is much less likely to go soupy.
Balanced dressing: Mayo for body, vinegar and lemon for brightness, and just enough sugar to round it out without turning it into dessert.
Make-ahead friendly: Better after a short chill, and easy to refresh with a tiny splash of vinegar if needed.
Flexible: Works with bagged mix, all-green cabbage, or extra veggies you need to use up.

Pairs Well With

Storage Tips

Refrigerate: Store coleslaw in an airtight container for up to 3 days. It will soften over time, and a little liquid is normal, but salting and draining the cabbage makes it much less likely to get watery.

How to keep it crisp: If making ahead, you can store the dressed slaw (best flavor) or store veg and dressing separately (maximum crunch). If storing separately, toss 30 minutes before serving.

Quick refresh trick: If it tastes a little flat on day two, stir in 1 to 2 teaspoons apple cider vinegar or a squeeze of lemon, plus a pinch of salt. Taste again.

Do not freeze: Mayo-based slaw separates and the cabbage turns limp.

Common Questions

Why is my coleslaw watery?

Most of the time it is just cabbage doing cabbage things. Cabbage holds a lot of water, and once you add salt (from the dressing or seasoning) it releases moisture. Fix it by salting the shredded cabbage for 20 to 30 minutes, then draining and lightly squeezing before adding dressing. Even then, slaw can still weep a little as it sits, but this step makes it much less likely to go soupy.

Can I make coleslaw the night before?

Yes. This recipe is great after at least 1 hour in the fridge and still great the next day. If you want extra crunch, keep veggies and dressing separate and toss before serving.

How do I make it less sweet?

Start with 1 tablespoon sugar, then add more only if you need it. You can also swap the sugar for 1 to 2 teaspoons honey for a softer sweetness.

Can I make it without mayo?

You can. Swap mayo for plain Greek yogurt for a tangier, lighter slaw. Or do a vinegar slaw with oil, vinegar, a little mustard, and sugar. The texture and flavor will be different, but still great.

What cabbage is best for coleslaw?

Green cabbage is the classic. A mix of green and purple looks great and adds a little extra bite. Napa cabbage is softer and will wilt faster, so use it if you plan to serve the same day.

Do I need to rinse the salted cabbage?

Usually, no. Just drain and gently squeeze or blot dry. If you are salt-sensitive or you let it sit longer than 30 minutes and it tastes noticeably salty, give it a quick rinse, then dry it very well before dressing.

Can I salt the cabbage overnight?

I would not. It can get too soft and lose that crunchy hero energy. Stick to 20 to 30 minutes, then drain and move on.

Can I use bagged coleslaw mix?

Yes. Use about 7 to 8 cups bagged slaw mix (usually one 14 to 16 ounce bag). You can still salt and drain it for the best crunch.

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 measuring cup (for whisking dressing)
Whisk
Chef's knife and cutting board (or a box grater for carrots)
Colander (for draining salted cabbage)
Paper towels or a clean kitchen towel (optional, for squeezing)

I used to treat coleslaw like the default side you grab because the menu says you have to pick one. Then I started paying attention to the ones I actually liked. They all had the same vibe: crisp cabbage, a dressing with real tang, and seasoning that tastes like someone cared.

Now I make this whenever I need a low-drama win. It is the kind of bowl that disappears while you are still grilling, because people keep “testing” it with a fork. I support that energy.

Classic Creamy Coleslaw

(4.8 Reviews)

Prep Time 15 mins

Cook Time 0 mins

Total Time 65 mins

Servings 8

Ingredients

For the slaw

6 cups shredded green cabbage (about 1 small head, or half a large)
1 1/2 cups shredded purple cabbage (optional, for color)
1 cup shredded carrots (about 2 medium)
1 1/2 teaspoons kosher salt (for salting cabbage)

For the dressing

3/4 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
1 to 2 tablespoons sugar (start with 1)
1 1/2 teaspoons Dijon mustard
1/2 teaspoon celery seed (optional but very classic)
1/4 teaspoon black pepper, plus more to taste
1/4 teaspoon kosher salt, plus more to taste (start here since the cabbage is pre-salted)

Optional add-ins

2 scallions, thinly sliced
1 small jalapeño, seeded and finely chopped
2 tablespoons chopped fresh parsley

Instructions

Salt the cabbage for crunch insurance. Add the shredded green and purple cabbage only to a large bowl. Sprinkle with 1 1/2 teaspoons kosher salt and toss well. Let it sit 20 to 30 minutes to draw out moisture.
Drain and dry. Tip the cabbage into a colander and let it drain. For extra crisp slaw, gently squeeze handfuls of cabbage or press with paper towels. You want it dry, not pulverized. (No need to rinse unless it tastes overly salty. If you do rinse, dry it really well.)
Whisk the dressing. In a small bowl, whisk together the mayo, apple cider vinegar, lemon juice, sugar, Dijon, celery seed (if using), pepper, and salt. Note: the cabbage was pre-salted, so start with the listed dressing salt and adjust at the end.
Toss it all together. Add the drained cabbage back to the big bowl. Add the carrots and any optional add-ins. Pour in about three-quarters of the dressing (roughly 1/2 cup) and toss. Add more dressing as needed. The cabbage should look lightly coated, not swimming.
Chill, then taste. Refrigerate for at least 30 minutes, ideally 1 hour. Taste and adjust: more salt for flavor, more vinegar or lemon for brightness, or a pinch more sugar to mellow.
Serve. Give it one last toss right before serving. If the dressing thickened up or got absorbed in the fridge, stir in 1 to 2 teaspoons water, vinegar, or milk to loosen.

A person tossing creamy coleslaw in a large glass bowl with tongs on a clean kitchen counter

Nutrition information is estimated.

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