Coleslaw
Crunchy, refreshing shredded cabbage and carrots tossed in a creamy, tangy dressing. This classic American side dish comes together in just 15 minutes and is the perfect companion for barbecues, burgers, and fried chicken.
For 4 servings
- prep · ~5 min
Shred the cabbage and grate the carrot.
Remove any wilted outer leaves from the cabbage. Cut into quarters, remove the core, and slice very thinly into fine shreds. Peel the carrot and grate it using the large holes of a box grater.
- mix · ~2 min
Make the dressing.
In a small bowl, whisk together mayonnaise, white vinegar, sugar, yellow mustard, salt, and black pepper until smooth and well combined. Taste and adjust seasoning if needed.
TIPLetting the dressing sit for 5 minutes allows the sugar to fully dissolve and the flavors to meld. - mix · ~2 min
Toss the vegetables with the dressing.
Place the shredded cabbage and grated carrot in a large mixing bowl. Pour the dressing over the top and toss thoroughly with tongs or two large spoons until every shred is evenly coated.
- rest · ~30 min
Chill before serving.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. This resting time softens the cabbage slightly and lets the flavors come together.
TIPFor the best texture, don't skip the chill time. Coleslaw made ahead and rested for an hour tastes even better. - serve
Give a final toss and serve cold.
Remove from the refrigerator, toss once more to redistribute any dressing that settled at the bottom, and serve chilled.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crunch, salt the shredded cabbage and let it sit for 15 minutes, then squeeze out excess water before adding dressing.
- 2Use a mandoline slicer for uniformly thin cabbage shreds for even coating and better texture.
- 3Let the coleslaw rest in the fridge for at least 1 hour to allow flavors to meld and the cabbage to soften slightly.
- 4If making ahead, keep the dressing separate and toss just before serving to maintain maximum crunch.
- 5Toast a pinch of caraway or celery seeds in a dry pan and add them for a classic deli-style flavor boost.
- 6Store leftovers in an airtight container in the fridge for up to 2 days; stir before serving as the dressing may separate.
Adapt it for your goals.
Tangy vinegar-based
Replace mayonnaise with an equal amount of Greek yogurt or buttermilk, add an extra tablespoon of vinegar, and reduce sugar to ½ tsp for a lighter, tangier slaw that's perfect for those avoiding heavy creaminess.
spicy southwestSpicy southwest
Add ½ cup of canned black beans (rinsed), ¼ cup of chopped cilantro, and a pinch of cayenne or chipotle powder to the dressing for a protein-packed, smoky-sweet side that pairs beautifully with tacos.
apple pecan crunchApple-pecan crunch
Fold in 1 grated apple and ¼ cup of toasted pecan pieces just before serving for a sweet crunch that adds texture and a hint of autumn flavor.
veganVegan
Swap the mayonnaise for a vegan mayo or a blend of ¼ cup tahini and ¼ cup lemon juice, then proceed as directed—this keeps the slaw creamy and tangy without any animal products.
Why this is on our healthy list.
Rich in Vitamin C
Green cabbage is a great source of vitamin C, which supports immune function and skin health, and it's preserved well in this raw preparation.
High in Dietary Fiber
Cabbage and carrots both provide soluble and insoluble fiber, aiding digestion and helping you feel fuller for longer.
Low in Calories
This coleslaw is naturally low in calories, making it a smart choice for a light, satisfying side dish that doesn't weigh you down.
Contains Antioxidants
Carrots are packed with beta-carotene, an antioxidant that the body converts to vitamin A, supporting vision and overall cellular health.
Frequently asked questions
Cabbage releases water as it sits. To prevent this, salt the shredded cabbage for 15 minutes, then squeeze out excess moisture before adding the dressing.
