Pin This classic coleslaw is my go-to for every summer picnic and backyard barbecue. Its crisp crunch and creamy tang go perfectly beside smoky grilled mains or as a topping for pulled pork sandwiches. Simple ingredients come together in minutes for a side dish everyone grabs seconds of.
Every time I make this, someone always asks for the recipe. It started as a basic salad for family cookouts and now I mix up a double batch whenever we host friends. It never lasts long at my table
Ingredients
- Green cabbage: This gives the signature crunch and mild sweetness Look for tight heads with bright leaves for the best freshness
- Red cabbage: Optional but brings extra color and a slight peppery bite Choose small dense heads with minimal browning on the edges
- Carrots: These add color and a touch of sweetness Choose firm medium carrots without cracks or spots
- Red onion: For extra zest and color This is optional but go for firm bulbs with shiny skins
- Mayonnaise: This gives the creamy base Full-fat tastes best but use your favorite brand
- Apple cider vinegar: Brings the signature tang Use an unfiltered kind for deeper flavor
- Dijon mustard: Rounds out the dressing and brings a little zip Check the label for quality ingredients
- Sugar: Balances out the vinegar and mustard Granulated or even honey can work
- Celery seed: Gives a hint of classic deli flavor Optional but worth it if you have it
- Salt and pepper: Brings out all the flavors Use kosher salt and freshly ground pepper if possible
Instructions
- Prep the Vegetables:
- Finely shred the green and red cabbages using a sharp knife or a mandoline Slice thin for that tender yet crisp slaw texture Grate or julienne carrots to match the cabbage strips Mince the red onion if using
- Mix the Dressing:
- In a small bowl whisk together the mayonnaise apple cider vinegar Dijon mustard sugar celery seed if using salt and pepper Make sure it is completely smooth with no streaks of mayo left
- Combine and Toss:
- Place all prepped vegetables in a large mixing bowl Pour the dressing over top and toss with tongs or two large spoons Keep folding until every strand of cabbage is lightly coated and shiny
- Taste and Adjust:
- Take a taste to check if you want a little more vinegar sweetness or salt Make adjustments now as the flavors will soak in even more as it chills
- Chill and Serve:
- For best results cover the bowl with plastic wrap and refrigerate one hour This melds the flavors and slightly softens the crunch Toss again just before serving
Pin I have always loved how carrots give a sweet snap of flavor and color They remind me of my grandmother's kitchen where she let me grate them by hand It still feels like a nod to those childhood summers every time I make it
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days For even longer storage keep the vegetables and dressing separate and combine just before serving This helps maintain the crunch and keeps things from getting watery
Ingredient Substitutions
Swap regular mayonnaise with a vegan version for an egg-free coleslaw Add a touch of Greek yogurt or sour cream for extra tang and a lighter texture Apple cider vinegar can be switched with fresh lemon juice or white wine vinegar Dijon mustard is my favorite for its sharpness but yellow mustard also works in a pinch
Serving Suggestions
Pile coleslaw high on pulled pork sandwiches or tuck it into barbecue wraps For lighter meals serve alongside grilled chicken fish or baked potatoes It shines on picnic tables next to fried chicken or classic burgers and hot dogs
Cultural and Historical Context
Coleslaw comes from the Dutch word for cabbage salad and has roots going back centuries In America it became popular in the early twentieth century as a staple of diners and delis across the country Creamy slaws like this version are iconic for summer gatherings and classic American fare
Seasonal Adaptations
Add sliced radishes or bell pepper in early spring for extra freshness Stir in diced apple or pear in autumn for sweetness Swap red cabbage for Napa or savoy in summer for a softer bite
Success Stories
Friends ask for this recipe every Fourth of July and I am always happy to share it My neighbor once brought a triple batch to a reunion potluck and it vanished before anything else
Freezer Meal Conversion
Coleslaw does not freeze well once mixed because cabbage releases water and loses crunch Instead freeze only the shredded raw vegetables then thaw and dress just before serving
Pin This coleslaw is always the first bowl empty at our summer parties and makes every picnic spread brighter and tastier Serve it up cold and enjoy every creamy, crunchy bite
Recipe Q&A
- → Can I use only green cabbage?
Yes, green cabbage alone works well and delivers the classic flavor and texture. Red cabbage adds color and extra crunch if desired.
- → How long can I store coleslaw in the fridge?
It keeps well for up to 2 days when covered and refrigerated. Stir before serving as the dressing may settle.
- → What can I substitute for mayonnaise?
You can use Greek yogurt, low-fat mayo, or a mix of both to lighten the dressing without sacrificing creaminess.
- → Is this salad suitable for gluten-free diets?
Yes, as long as all your ingredients, especially mayonnaise, are certified gluten-free.
- → Can I prepare the salad ahead of time?
Absolutely. For the best flavor and texture, make it up to a day in advance and chill until ready to serve.