Creamy Cabbage and Cucumber Coleslaw

Pro tips

• Chop vegetables into uniform, bite-sized pieces so they soften and absorb dressing evenly.
• Taste the dressing before tossing with vegetables—adjust sugar and black pepper to your preference, as mayo can mute seasoning.
• Pat dry sliced tomatoes to prevent excess liquid from making the coleslaw soupy.
• Toss gently just before serving to keep vegetables crisp; over-mixing breaks down texture.

Substitutions

• mayonnaise → sour cream or Greek yogurt (use 2–3 tbsp for creaminess without heaviness)
• onion → shallots (milder, sweeter flavor; use 2–3 tablespoons minced)
• sugar → honey (1 teaspoon for deeper sweetness; whisk into mayo first)

Storage & make-ahead

Cover and refrigerate up to 4 hours. Vegetables soften as they release moisture; serve within this window for best texture.

Can I make this coleslaw ahead of time?

Yes, prepare it up to 4 hours ahead. Store covered in the refrigerator. The vegetables will soften slightly as they release moisture—toss gently before serving.

What can I use instead of mayonnaise?

Greek yogurt or sour cream work well for a lighter version. You may need slightly less (2–3 tablespoons) as these are thicker than mayo.

How do I keep the coleslaw from getting watery?

Salt the cut vegetables lightly and let them sit 5 minutes, then pat dry before adding the mayo dressing. Serve soon after combining.

Can I double this recipe?

Yes. Scale all ingredients proportionally: use 2 heads cabbage, 2–4 cucumbers, 2 tomatoes, 1 medium onion, 2 tablespoons sugar, and 6–8 tablespoons mayo.

Is this recipe vegetarian?

Yes, all ingredients are vegetarian. Check that your mayonnaise brand is vegetarian if that matters to you.