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Creamy coleslaw is a classic American side dish combining shredded green and red cabbage with a tangy homemade mayo-based dressing that comes together in minutes and improves with a few hours of chilling.
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Make the dressing: Combine the mayonnaise, sugar, apple cider vinegar, Dijon mustard, celery seed, salt, and pepper in a medium bowl. Whisk until smooth.
Prep the veggies: Shred the red and green cabbage using a sharp knife, or thinly slice them with a mandoline slicer. Cut the cabbage in half lengthwise, then cut into wedges, and thinly slice crosswise so they come apart into thin shreds.
Thinly slice the red onion, and julienne the carrots or shred them on the large holes of a box grater.
Toss the slaw together: Place the shredded carrots, onion, and cabbage (or coleslaw mix) in a large bowl and add the dressing. Toss well to coat.
Season to taste with salt and pepper. Serve right away, or chill the slaw for at least 1 hour before serving for best flavor. The cabbage will soften slightly and the flavors will meld.
Store in an airtight container in the refrigerator for up to 3 days. For best texture, keep shredded vegetables and dressing separate if prepping more than 2 hours ahead, then combine just before serving.
Yes. Make it 2–4 hours ahead and refrigerate in an airtight container. The flavors meld and the cabbage softens slightly, but avoid overnight storage as it becomes watery.
Toss the dressed coleslaw just before serving. If prepping ahead, store the shredded vegetables and dressing separately, then combine 30 minutes to 2 hours before eating.
Greek yogurt or sour cream work well for a lighter version, but will produce a slightly tangier result with less richness. Use the same 1/3 cup amount.
Refrigerate in an airtight container for up to 3 days. The dressing will continue to soften the cabbage; consume within 2 days for best texture.
Yes. Double all ingredients for a crowd, or halve them for 2–3 servings. Keep the dressing ratio consistent: 1/3 cup mayo per 4 cups shredded cabbage.
