Save My grandmother made coleslaw every Sunday for summer suppers, standing at her chipped white bowl with an old box grater and a rhythm I can still hear. She never measured anything, just tasted and adjusted until the dressing hit that perfect balance of creamy and tangy. I tried for years to replicate it, following fancy recipes from magazines and cookbooks, but none tasted quite right. Eventually I realized her secret wasn't some mysterious ingredient — it was the restraint. She dressed the slaw lightly, letting the vegetables shine instead of drowning them in heavy sauce.
Last summer I made a huge batch for a neighborhood potluck, triple recipe stretching across my biggest mixing bowl. My neighbor Sarah took one bite and asked for the recipe, then showed up at my door two days later with her own version — she had added chopped apples and swapped in Greek yogurt. We stood in my kitchen tasting both versions, laughing about how the simplest dishes often spark the best conversations. Now we make it together sometimes, each tweaking it slightly differently.
Ingredients
- Green cabbage: Provides the crisp base and holds up beautifully to dressing without getting soggy
- Red cabbage: Adds gorgeous color and a slightly peppery bite that balances the creaminess
- Carrots: Bring natural sweetness and crunch that contrasts with the tangy dressing
- Green onions: Offer mild onion flavor without overpowering the fresh vegetables
- Mayonnaise: Creates the rich creamy foundation that coats every shred evenly
- Sour cream or Greek yogurt: Adds tang and lightens the texture while boosting flavor
- Apple cider vinegar: Cuts through the richness and brightens the entire dish
- Dijon mustard: Provides subtle sharpness and helps emulsify the dressing
- Sugar: Balances the acidity and brings all the flavors together
- Celery seed: Optional but adds a wonderful savory note that makes people wonder what your secret is
Instructions
- Prep your vegetables:
- Shred both cabbages finely with a sharp knife or mandoline for the best texture, then grate the carrots on the large holes of your box grater and slice the green onions as thin as possible.
- Make the dressing:
- Whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and pepper in a small bowl until completely smooth and creamy.
- Combine everything:
- Pour the dressing over the vegetables and toss thoroughly with clean hands or tongs until every single piece is lightly coated.
- Let it rest:
- Taste and adjust the seasoning, then refrigerate for at least 30 minutes to let the flavors meld together, though you can eat it right away if you are hungry.
Save This recipe became my go-to contribution to family gatherings after the year my aunt complained that store bought coleslaw was always drowning in dressing. I started bringing this lighter, fresher version, and now she requests it specifically. Something about that crisp crunch and bright flavor makes people remember summer meals and good conversations.
Make It Your Own
The beauty of coleslaw is how adaptable it is to whatever you have on hand or prefer. Sometimes I throw in fresh herbs like parsley or dill from the garden. Other times I add sliced radishes for extra peppery bite or bell peppers for sweetness. The dressing base stays the same, but the vegetables can change with the seasons or your mood.
Serving Ideas
Beyond the obvious pairing with barbecue or fried chicken, this slaw works in so many places. I love it on fish tacos for crunch and creaminess. It is perfect tucked into a pulled pork sandwich to cut through the rich meat. My children even eat it as a side salad with lunch, which feels like a major parenting win.
Storage and Meal Prep
This coleslaw keeps beautifully in the refrigerator for three to four days, making it excellent for meal prep. The vegetables soften slightly but still retain satisfying crunch. Keep the dressing separate if you are planning to store it for more than a day, then toss just before serving.
- Store in an airtight container to prevent the cabbage from absorbing other fridge flavors
- If the slaw seems watery after sitting, just drain off the excess liquid before serving
- Revive leftovers with a squeeze of fresh lemon juice and a little salt
Save Whether you are feeding a crowd or just making a simple Tuesday dinner feel special, this coleslaw has a way of making everything taste like summer. Even in the middle of February, one bite brings back sun and porch swings and laughter around a crowded table.
Your Questions Answered
- → Can I substitute Greek yogurt for sour cream?
Yes, Greek yogurt can be used instead of sour cream for a lighter yet creamy dressing with a tangy flavor.
- → How long should the salad be chilled before serving?
For best flavor, refrigerate the salad for at least 30 minutes to allow the dressing to meld with the vegetables.
- → What is the best way to shred cabbage for this salad?
Use a sharp knife to finely slice cabbage or a box grater/shredder for even, thin strands that blend well with other ingredients.
- → Can additional herbs be added to enhance flavor?
Fresh parsley or dill can be added to brighten the salad and add fresh herbal notes.
- → Is celery seed necessary in the dressing?
Celery seed is optional but adds a subtle earthy spice that complements the creamy dressing well.