Save to Pinterest Last summer at a neighborhood block party, I watched three different people ask the host for her coleslaw recipe. She laughed and said it was just the classic cream and crunch combo everyone recognizes but somehow hers tasted brighter and more alive than the versions I'd had a dozen times before. That afternoon stuck with me, and I've been tweaking proportions ever since to find that perfect balance where the vegetables still sing through the creaminess.
I brought this to a July barbecue where the host had forgotten to make sides, and suddenly everyone was crowding around the coleslaw bowl instead of the burgers. Something about that cold crisp sweetness cuts through rich grilled food so beautifully that people kept going back for just one more spoonful.
Ingredients
- Green cabbage: The backbone that provides that satisfying crunch and mild sweetness that makes coleslaw so addictive
- Red cabbage: Adds gorgeous color and a slightly peppery note that keeps things interesting
- Carrots: Bring natural sweetness and another texture layer, plus they make the whole bowl look cheerful
- Green onions: Provide a gentle sharpness that wakes up the rich dressing without overpowering anything
- Mayonnaise: Creates that velvety creamy base we all expect from classic coleslaw
- Sour cream or Greek yogurt: Lightens the dressing slightly and adds a subtle tang that cuts through the richness
- Apple cider vinegar: The secret ingredient that makes the dressing taste bright and alive instead of just heavy
- Dijon mustard: Adds a sharp edge that keeps everything from tasting too one dimensional
- Sugar: Just enough to balance the acidity and bring out the vegetables natural sweetness
- Celery seed: Optional but adds this wonderful savory herbal note that makes people wonder what your secret is
- Salt and black pepper: Essential for waking up all the flavors and making everything taste like itself
Instructions
- Prep your vegetables:
- Core both cabbages and shred them as thinly as your knife skills allow, then grate the carrots on the large holes of your box grater and slice the green onions into thin rounds.
- Make the dressing:
- Whisk together the mayonnaise, sour cream, vinegar, mustard, sugar, celery seed, salt, and pepper until completely smooth and creamy.
- Bring it together:
- Pour that dressing over your vegetables and toss everything thoroughly until every single shred is coated in that creamy mixture.
- Give it time:
- Taste and adjust the seasoning, then let it hang out in the refrigerator for at least thirty minutes so the vegetables soften slightly and the flavors really meld.
Save to Pinterest My sister texted me at midnight once demanding this recipe because she'd dreamt about the coleslaw I'd made for Sunday dinner three weeks earlier. Now she makes a double batch every Sunday and eats it with lunch all week long.
Make It Your Own
Once you have the basic technique down, this recipe becomes a canvas for whatever flavors you're craving. I've added everything from chopped apple to toasted sunflower seeds, and each variation somehow works beautifully.
The Creaminess Factor
Some days I go full mayonnaise for maximum richness, and other times I use all Greek yogurt when I want something lighter that still feels satisfying. Both approaches work, just adjust your seasonings since yogurt brings more tang than sour cream.
Serving Ideas
Beyond the obvious barbecue pairing, try piling this onto fish tacos or using it as a bed for grilled shrimp. The cool crunch transforms whatever it touches into something more special.
- Let it sit longer if you can, even overnight makes it better
- Add fresh herbs right before serving to keep them bright
- Don't skip the celery seed if you can find it
Save to Pinterest Keep a batch in your refrigerator and suddenly even the most thrown together Tuesday dinner feels like someone put real thought into it.
Recipe FAQs
- → What kind of cabbage is used?
Both green and red cabbage are finely shredded to provide a colorful and crisp base.
- → Can I substitute the sour cream?
Yes, plain Greek yogurt works well as a tangy alternative in the creamy dressing.
- → How long should the slaw be chilled?
It's best refrigerated for at least 30 minutes to allow flavors to meld, but it can be served immediately.
- → Is the dressing sweetened?
A small amount of sugar balances the tanginess of vinegar and mustard for a smooth flavor.
- → What are some optional additions?
Try adding celery seed, fresh herbs like parsley or dill, or fruit such as grated apple for extra brightness.