Best Cabbage Coleslaw

There was this Fourth of July block party where everyone brought something store bought except me, armed with three huge bowls of this cabbage slaw. By the time fireworks started, my bowls were empty and people were actually asking for the recipe instead of just being polite about it.

My grandmother always made coleslaw for summer Sunday suppers, standing at her massive wooden board with that old grater that looked like it survived the Great Depression. She never measured anything, just went by feel and taste, and I spent years trying to decode her ratios until this version finally captured that same perfect balance.

Ingredients

• Green cabbage: The backbone of the slaw, providing that essential crisp texture that holds up beautifully under the creamy dressing
• Red cabbage: Not just for color, this adds a slightly peppery note and makes the whole dish look like it came from a professional kitchen
• Carrots: Grated fresh brings natural sweetness that balances the tangy dressing and adds gorgeous orange flecks throughout
• Green onions: These add a mild bite that cuts through the richness of the mayonnaise without being overpowering
• Mayonnaise: The creamy base that brings everything together, coating each shred perfectly without weighing it down
• Apple cider vinegar: This is what gives the dressing its signature tang and brightens up all those rich flavors
• Dijon mustard: Just a tablespoon adds depth and a subtle sharpness that keeps the slaw from being too sweet
• Honey: The secret ingredient that mellows the vinegar and ties all the flavors together into something cohesive
• Celery seed: Optional but absolutely recommended, this adds a subtle earthy flavor that makes people wonder what your secret is

Instructions

Rinse produce, clean cookware, and fill pots smoothly with flexible spray options for everyday cooking.

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Prep your vegetables:

Toss both cabbages, carrots, and green onions in your largest bowl until they are evenly distributed

Whisk the dressing:

Combine mayonnaise, vinegar, mustard, honey, celery seed, salt, and pepper until completely smooth

Combine everything:

Pour that creamy dressing over the vegetables and toss thoroughly until every piece is coated

Taste and adjust:

Add more salt or honey if needed, then let it chill for at least thirty minutes

Serve it up:

Serve cold alongside anything grilled or piled high on sandwiches

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After making this for my first proper dinner party, my friend Sarah confessed she usually hates coleslaw but went back for thirds. That is when I knew this recipe was something special.

Making It Lighter

I started swapping half the mayonnaise for Greek yogurt during swimsuit season one year, and honestly, the tang from the yogurt makes the slaw even better. The texture stays creamy but feels less heavy on hot days.

Customize Your Crunch

Sometimes I toss in sunflower seeds or sliced almonds right before serving. They add this incredible extra crunch layer that takes the slaw from basic to something people cannot stop eating.

Perfect Pairings

This slaw has saved many backyard barbecues from being too heavy. The cool creaminess cuts through rich meats like nobody is business.

• Pile it high on pulled pork sandwiches for the perfect bite
• Serve alongside spicy fish tacos to tame the heat
• Match it with anything coming off your grill

Quickly slice, dice, grate, and spiralize vegetables for salads, stir fries, and faster everyday meal prep.

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Every time I bring this to gatherings, at least three people ask for the recipe. It is just that kind of dish that makes everything better.

Recipe FAQ

→ How long should coleslaw chill before serving?

For the best flavor, refrigerate for at least 30 minutes before serving. This allows the dressing to penetrate the vegetables and the flavors to meld together. You can also make it a day ahead—it actually tastes better the next day.

→ Can I make this coleslaw healthier?

Yes! Substitute half the mayonnaise with Greek yogurt for a lighter version with added protein. You can also reduce the honey or use a natural sweetener of your choice. The texture remains creamy while cutting calories significantly.

→ Is this coleslaw suitable for vegans?

Absolutely. Use plant-based mayonnaise and replace the honey with maple syrup or agave nectar. The rest of the ingredients are naturally vegan, making it easy to accommodate plant-based diets without sacrificing flavor or texture.

→ What can I add for extra texture and flavor?

Try mixing in chopped apples for sweetness, raisins or dried cranberries for chewy contrast, or sunflower seeds and chopped nuts for crunch. Fresh herbs like parsley or dill also add brightness. Some cooks enjoy adding diced bell peppers or thinly sliced radishes.

→ How long does homemade coleslaw last?

Stored in an airtight container in the refrigerator, this coleslaw stays fresh for 3-5 days. The cabbage may release some liquid over time, so give it a quick toss before serving. For the crispest texture, it's best enjoyed within the first 2-3 days.