Coleslaw With Creamy Dressing

My neighbor brought coleslaw to a block party once, and I watched it disappear before the burgers even hit the grill. The bowl sat there, nearly empty, while everything else waited its turn. I asked her for the recipe right there on the lawn, and she laughed and said it was just cabbage and a good dressing. That simplicity stuck with me, and I've been making my own version ever since, tweaking the tang and sweetness until it felt just right.

I made this for a summer cookout where the grill ran late and everyone was starving. The coleslaw became the thing people picked at while waiting, and by the time the chicken was ready, I had to make a second batch. Someone told me it reminded them of the slaw from a diner they loved as a kid, and that felt like the highest compliment I could get.

Ingredients

• Green cabbage: The backbone of the slaw, it should be shredded thin so the dressing coats every piece without weighing it down.
• Red cabbage: Adds a pop of color and a slightly earthier flavor that balances the creamy dressing beautifully.
• Carrots: Julienned or grated, they bring a touch of sweetness and a satisfying crunch that keeps each bite interesting.
• Red onion: Just a hint of sharpness that cuts through the richness, but you can skip it if raw onion isn't your thing.
• Mayonnaise: The creamy base that holds everything together, choose a good quality one because it really shows.
• Sour cream: Adds a tangy depth that mayonnaise alone can't deliver, and it keeps the dressing from feeling too heavy.
• Apple cider vinegar: The secret to that bright, tangy punch that wakes up your taste buds.
• Dijon mustard: A little sharpness and complexity that makes the dressing taste more intentional and layered.
• Granulated sugar: Balances the acidity and rounds out the flavors so nothing feels too harsh.
• Celery seed: A classic coleslaw touch that adds an earthy, slightly peppery note you can't quite place but will miss if it's gone.
• Kosher salt: Draws out the natural sweetness of the vegetables and sharpens the overall flavor.
• Freshly ground black pepper: A gentle warmth that ties the dressing together without overpowering the freshness.

Instructions

Prep the Vegetables:

Toss the shredded green cabbage, red cabbage, carrots, and red onion into a large bowl. The mix should look colorful and inviting, like confetti ready for a party.

Whisk the Dressing:

In a smaller bowl, whisk together the mayonnaise, sour cream, vinegar, mustard, sugar, celery seed, salt, and pepper until it's smooth and creamy. Taste it and adjust if you want more tang or sweetness.

Combine and Toss:

Pour the dressing over the vegetables and toss everything together until every shred is coated. Use your hands or tongs, whatever feels right, just make sure nothing is left dry.

Chill and Rest:

Cover the bowl and let it sit in the fridge for at least 30 minutes. This is when the flavors marry and the cabbage softens just enough without losing its crunch.

Final Toss and Serve:

Give it one more toss before serving to redistribute the dressing. Taste again and add a pinch more salt or a splash of vinegar if it needs it.

Save

There was a potluck where I brought this coleslaw and set it next to a fancy kale salad with pomegranate seeds and candied nuts. By the end of the night, my plain bowl was empty and the kale salad was still half full. It reminded me that sometimes the simplest things, done well, are what people actually crave.

Make It Your Own

I've played around with this recipe more times than I can count. A splash of lemon juice makes it brighter, a tablespoon of honey instead of sugar gives it a floral sweetness, and swapping in Greek yogurt for the sour cream keeps it lighter without losing the tang. You can also throw in sliced green onions or chopped cilantro if you want a little freshness that stands out.

Storing and Serving

This coleslaw keeps beautifully in the fridge for up to two days, and honestly, it tastes even better on day two when the flavors have had time to settle in. Just give it a good stir before serving because the dressing tends to sink to the bottom. If you're bringing it somewhere, pack it in a container with a tight lid and keep it cold until the last minute.

What to Serve It With

I've served this alongside pulled pork sandwiches, fried chicken, grilled fish tacos, and even piled it on top of hot dogs. It's one of those sides that doesn't compete with the main dish but makes everything taste more complete.

• Pile it high on a barbecue plate next to smoky ribs or brisket.
• Use it as a topping for fish tacos or spicy chicken sandwiches.
• Serve it with cornbread and baked beans for a classic cookout spread.

Save

This coleslaw has become my go-to side dish when I want something reliable, fresh, and crowd-pleasing without any fuss. It's the kind of recipe that feels like home, no matter where you're serving it.

Questions & Answers

→ Can I make this coleslaw ahead of time?

Yes, this coleslaw can be made up to one day ahead. Store it covered in the refrigerator and toss again before serving to redistribute the dressing.

→ How can I make this coleslaw healthier?

Substitute Greek yogurt for sour cream to reduce calories and add protein. You can also use a reduced-fat mayonnaise or a combination of mayo and Greek yogurt for a lighter version.

→ What can I add to customize this coleslaw?

Add sliced green onions, chopped fresh herbs like parsley or dill, or even some diced apple for sweetness and crunch. Raisins or dried cranberries also make excellent additions for a sweet-savory twist.

→ Is this coleslaw suitable for people with dietary restrictions?

This coleslaw is naturally vegetarian and gluten-free. For vegan diets, use vegan mayonnaise and substitute the sour cream with a dairy-free alternative like cashew cream or coconut yogurt.

→ How do I prevent the coleslaw from becoming watery?

Make sure to shred the cabbage finely and avoid over-dressing. If it does become watery after sitting, simply drain excess liquid and toss with a bit more dressing before serving.

→ Can I adjust the sweetness or tanginess?

Absolutely! Increase the sugar to 1 tablespoon for a sweeter slaw, or add more apple cider vinegar or a squeeze of lemon juice for extra tang. Taste and adjust to your preference.