Creamy Coleslaw

Crisp shredded cabbage and carrot in a tangy, creamy dressing of mayonnaise, cider vinegar, a little sugar, Dijon and celery seed. Serves 8.

Steaks searing on a grill
  • Prep 15 min
  • Chill 1 hr
  • Total 1 hr 15 min
  • Yield 8 servings

Jump to: Ingredients | Instructions | Tips | Questions | Print recipe

Cool, crunchy coleslaw is the classic partner for ribs, barbecue and anything off the grill. This version balances creamy mayonnaise with sharp cider vinegar and just enough sugar, plus Dijon and celery seed for that traditional deli flavor.

An hour in the refrigerator lets the cabbage soften slightly and the flavors blend. It also makes a great topping for pulled pork sandwiches and fish tacos.

Ingredients

  • 1 small head green cabbage (about 2 pounds), finely shredded, or 8 cups shredded cabbage
  • 2 carrots, peeled and grated
  • 1/4 small red onion, very thinly sliced (optional)
  • 3/4 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon celery seed
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions

  1. Combine the vegetables. In a large bowl, toss the cabbage, carrots and red onion.
  2. Make the dressing. In a small bowl, whisk together the mayonnaise, vinegar, sugar, mustard, celery seed, salt and pepper until the sugar dissolves.
  3. Toss. Pour the dressing over the cabbage and toss well to coat.
  4. Chill. Cover and refrigerate for at least 1 hour so the flavors blend. Toss again and taste for salt before serving.

Tips

  • A bag of coleslaw mix saves time; use about 14 ounces.
  • Keep it cold. Mayonnaise-based salads should not sit out for more than 2 hours, or 1 hour on a hot day above 90°F.
  • For a lighter slaw, replace half the mayonnaise with plain Greek yogurt.

Questions about this recipe

How far ahead can I make coleslaw?
Up to a day. It softens and releases some liquid as it sits; toss before serving and drain off extra liquid if needed.
Why does my coleslaw get watery?
Cabbage releases water after it is dressed. For a crisper slaw, toss the shredded cabbage with 1 teaspoon salt, let it sit 30 minutes, then squeeze it dry before dressing.
How long does coleslaw keep?
About 3 days, covered, in the refrigerator.

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