Recipe

Spiced Easy Coleslaw Recipe

Crunchy cabbage, a creamy tangy dressing, and a warm-spice kick that makes every bite pop. Fast, bold, and totally weeknight friendly.

By Matt Campbell

•

4.8

A close-up photograph of creamy spiced coleslaw in a wide ceramic bowl with visible shredded cabbage, carrots, and green onions on a wooden table

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Coleslaw gets a bad rap when it is watery, bland, or tastes like it has been hanging out in the fridge since last Tuesday. This one is the opposite. It is crisp, creamy, and loud in the best way, thanks to a quick dressing that hits all the right notes: tangy vinegar, a little sweetness, and warm spices that make you go back for a second forkful.

Also, it is low-drama. No fancy ingredients, no complicated prep. Just shred, whisk, toss, and chill long enough to make the cabbage slightly tender while it stays crunchy. This is the slaw I put next to smoky barbecue, piled on fish tacos, or eaten straight from the bowl while I am “cleaning up.”

A real photograph of a hand whisking a creamy coleslaw dressing in a small glass bowl on a kitchen counter

Why It Works

Bold flavor without being spicy-hot. Smoked paprika and a pinch of cayenne bring warmth and depth, not fire.
Crunch that lasts. A quick salt-and-rest step pulls excess water from the cabbage so your slaw stays thick, not soupy.
Balanced dressing. Mayo for body, vinegar for zip, and a touch of honey or sugar to round everything out.
Works with what you have. Bagged coleslaw mix is totally welcome here, and the spice level is easy to adjust.

Pairs Well With

Storage Tips

Refrigerate: Store in an airtight container for up to 3 days. It is best on day 1 and day 2 when the cabbage is still perky.

Prevent sogginess: If you are making it ahead for a party, keep the dressing separate and toss 30 to 60 minutes before serving.

Revive leftovers: Stir in a small handful of fresh shredded cabbage or carrot to bring back crunch. A tiny splash of vinegar also wakes up the flavor.

Food safety: Keep mayo-based slaw cold. Do not leave it out longer than 2 hours (or 1 hour if it is hot out).

Do not freeze: Mayo-based slaw gets grainy and watery after thawing.

Common Questions

Can I use bagged coleslaw mix?

Absolutely. Use 1 (14 to 16 ounce) bag. That usually lands around 7 to 8 cups, depending on the brand and how finely it is cut. If you have 10 minutes, still do the quick salt-and-rest step. It helps a lot.

Is this coleslaw spicy?

It is more warm and smoky than hot. If you want heat, add more cayenne or a few dashes of hot sauce. If you want zero heat, skip the cayenne entirely.

What if I hate mayonnaise?

You have options. Swap the mayo for plain Greek yogurt (tangier and lighter) or do half mayo, half yogurt for a best-of-both situation.

Why did my coleslaw turn watery?

Cabbage holds a lot of water. Salting it briefly, then draining, keeps the dressing creamy. Also, start with most of the dressing, then add more after it sits. You can always add, but you cannot un-soup it.

Can I make it dairy-free?

Yes. Just use water instead of buttermilk to loosen the dressing. Standard mayonnaise is dairy-free (it contains eggs, not milk). If you are vegan, use vegan mayo. If you are very strict with ingredients, check your Dijon label for things like wine or other additives you avoid.

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 (if shredding fresh cabbage)
Colander (for draining salted cabbage)
Box grater or food processor (optional, for shredding)

I started making this slaw when I realized most “easy” coleslaw recipes were basically sweet mayo soup with cabbage floating in it like a sad salad raft. I wanted something that could stand up to ribs and burgers, something with backbone. The fix was simple: salt the cabbage for a few minutes, then hit the dressing with smoky paprika, a little mustard, and just enough cayenne to keep things interesting. Now it is the bowl that mysteriously empties first at cookouts, even when there is mac and cheese on the table.

Spiced Easy Coleslaw Recipe

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 0 minutes

Total Time 55 minutes (includes chilling)

Servings 6

Ingredients

6 to 8 cups shredded green cabbage (from 1 small head)
1 cup shredded carrots
3 green onions, thinly sliced
1 teaspoon kosher salt (for draining the vegetables)
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey or sugar
1 teaspoon smoked paprika
1/2 teaspoon celery seed
1/2 teaspoon garlic powder
1/4 teaspoon ground cumin
1/8 to 1/4 teaspoon cayenne pepper (optional, to taste)
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons water or buttermilk, as needed to loosen dressing

Optional add-ins: chopped fresh cilantro, a squeeze of lime, thinly sliced jalapeño, or a handful of chopped pickles for extra tang.

Instructions

Shred the cabbage. Aim for thin shreds for that classic slaw texture. A knife works great, but a food processor makes it quick.
Salt and drain (worth it). Add cabbage and carrots to a large bowl. Sprinkle with kosher salt and toss well. Let sit for 10 minutes, then drain in a colander and shake off the liquid. If you are salt-sensitive, give it a quick rinse and pat dry.
Whisk the dressing. In a small bowl, whisk together mayo, apple cider vinegar, Dijon, honey, smoked paprika, celery seed, garlic powder, cumin, cayenne (if using), and black pepper. If it feels too thick, whisk in 1 tablespoon water or buttermilk at a time until it is pourable but still creamy.
Toss and taste. Add green onions to the cabbage mixture. Pour in about 3/4 of the dressing and toss until coated. Taste and adjust. More vinegar for bite, more honey for balance, more paprika for smoke, more cayenne for heat. Add the remaining dressing if you want it creamier.
Chill for better texture. Cover and refrigerate for 20 to 30 minutes. This lets the flavors settle and the cabbage soften slightly while staying crunchy.
Serve. Toss once more right before serving. If it thickened in the fridge, loosen with a tiny splash of water or vinegar.

A real photograph of a serving spoon scooping spiced coleslaw from a bowl at a backyard table

Nutrition information is estimated.

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