Save Pin My grandmother swore the secret to great coleslaw was cutting everything by hand, no food processors allowed. She'd sit at her kitchen table with a sharp knife and an enormous head of cabbage, humming along to the radio while creating the most perfect, delicate shreds I've ever seen. It took forever, but that texture was something else entirely. Now I understand why she was so particular about it.
Last summer I made triple batches for our neighborhood block party, setting up assembly line style on our picnic table. My neighbor Sarah watched me chop and asked why I bothered with both green and red cabbage. I told her it's not just about the pretty colors, though that helps, the red cabbage adds this subtle peppery note that keeps things interesting. She took home the recipe and now makes it every week for her family.
Ingredients
- 6 cups green cabbage, finely shredded: The foundation of any great slaw, hand-cut for the best texture
- 1 cup red cabbage, finely shredded: Adds gorgeous color and a mild peppery bite that balances the sweetness
- 1 cup carrots, grated: Natural sweetness and color that makes every bowl look inviting
- 2 green onions, thinly sliced: Fresh onion flavor without the harsh bite of raw onion
- 1/2 cup mayonnaise: Creates that creamy coat we all crave in classic coleslaw
- 2 tablespoons apple cider vinegar: The essential tang that cuts through the richness
- 1 tablespoon Dijon mustard: Adds depth and a little kick that keeps it from being one-note
- 1 tablespoon honey: Balances the vinegar and brings everything together
- 1/2 teaspoon celery seed: That classic coleslaw flavor you can't quite put your finger on
- 1/2 teaspoon salt: Enhances all the flavors and helps draw moisture from vegetables
- 1/4 teaspoon freshly ground black pepper: Just enough warmth to keep things interesting
Instructions
- Prep your vegetables:
- Combine both cabbages, carrots, and green onions in your largest mixing bowl, giving yourself plenty of room to toss everything together later.
- Make the dressing:
- Whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, celery seed, salt, and pepper until completely smooth and creamy.
- Bring it together:
- Pour that gorgeous dressing over your vegetables and toss thoroughly until every single piece is lightly coated.
- Taste and adjust:
- Sneak a taste and add more salt or honey if needed, then let it rest in the refrigerator for at least 30 minutes.
- Serve it up:
- Serve chilled alongside anything grilled, piled on sandwiches, or straight from the bowl with a fork.
Save Pin My daughter claimed she hated coleslaw until she tried this version at a family barbecue last year. She watched me make it, helped mix the dressing, and kept sneaking tastes while it chilled. Now she requests it for every summer gathering and even made it herself for her school potluck. Watching her stand at the counter, carefully shredding cabbage just like I showed her, made me feel like I'd passed down something important.
Making It Lighter
Sometimes I swap half the mayo for Greek yogurt when I'm serving it to health-conscious friends. Nobody ever notices the difference, and the slight tang from yogurt actually complements the vinegar nicely. It's one of those small changes that feels smart rather than sacrificial.
Perfect Pairings
This slaw was practically invented for barbecue season, especially alongside pulled pork or brisket. I also love it on fish tacos where the creaminess balances the heat, or heaped on top of a loaded baked potato. The versatility is part of why I always keep cabbage in my crisper drawer.
Customize Your Bowl
Don't be afraid to make this recipe your own based on what you have in your kitchen. I've thrown in chopped apples for sweetness, toasted sunflower seeds for crunch, and even fresh cilantro when serving Mexican food. The basic dressing works with practically whatever vegetables need using up.
- Try adding diced apple or raisins for a sweet twist that's surprisingly delicious
- A handful of sunflower seeds or toasted nuts adds satisfying crunch
- Fresh herbs like cilantro or dill can completely transform the flavor profile
Save Pin There's something deeply satisfying about a bowl of colorful, crunchy coleslaw sitting on the picnic table while grill smoke drifts through the air. It's the taste of summer gatherings and simple pleasures, the kind of side dish that makes everything else on the plate feel complete.
Cooking Questions & Answers
- → How long should coleslaw sit before serving?
For the best flavor, refrigerate the coleslaw for at least 30 minutes before serving. This allows the dressing to penetrate the vegetables and the flavors to meld together beautifully.
- → Can I make this coleslaw ahead of time?
Yes, you can make this coleslaw up to 24 hours in advance. Store it in an airtight container in the refrigerator. The cabbage will soften slightly over time but remain crisp and delicious.
- → How do I make a lighter version of this coleslaw?
Substitute half of the mayonnaise with plain Greek yogurt for a lighter version with reduced fat and added protein. The tangy flavor of Greek yogurt complements the other ingredients perfectly.
- → What can I add to coleslaw for extra crunch?
Try adding chopped apples, raisins, sunflower seeds, or toasted nuts like almonds or pecans. These additions provide extra texture and flavor while complementing the creamy dressing.
- → Is this coleslaw suitable for dietary restrictions?
This coleslaw is naturally vegetarian and gluten-free. To make it vegan, use plant-based mayonnaise and replace honey with maple syrup. For egg-free versions, use vegan mayonnaise alternatives.