Creamy Cabbage Coleslaw

The first time I brought homemade coleslaw to a neighborhood potluck, my neighbor Sarah actually asked for the recipe before she even finished her plate. She couldn't believe it wasn't some secret family recipe passed down through generations. The truth is, I'd just perfected the ratio through countless summer Sundays, tweaking the dressing until that perfect balance of tangy and creamy emerged.

Last summer, my brother showed up unexpectedly with three friends and a grill. I panicked until I remembered the head of cabbage in my crisper drawer. Twenty minutes later, we were all sitting on the back porch, plates piled high, and he admitted this simple side was better than anything he'd had at his favorite barbecue joint.

Ingredients

• Green cabbage: Look for heads that feel heavy and dense with tightly packed leaves, and avoid any with wilted outer layers
• Carrots: Fresh carrots add natural sweetness and vibrant color that balances the tangy dressing beautifully
• Red onion: Even if you're not usually an onion person, the mild sharpness here wakes up all the other flavors
• Mayonnaise: Real mayonnaise makes a difference here, providing that velvety texture that pulls everything together
• Apple cider vinegar: This is the secret ingredient that cuts through the richness and keeps every bite bright and lively
• Dijon mustard: Just enough to add depth without making it taste like mustard, I promise
• Sugar: Don't skip it, it's not about making it sweet, it's about balancing all those tangy flavors
• Celery seed: Optional but honestly worth it for that subtle savory undertone that makes people wonder what your secret is

Instructions

Organize cleaning supplies and kitchen essentials under the sink for quicker access during cooking and cleanup.

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Prep your vegetables:

Shred the cabbage as thinly as you have patience for, grate those carrots until they're fine and wispy, and slice the red onion into paper-thin half moons that will practically melt into the mix

Whisk the dressing:

In a separate bowl, combine the mayonnaise, vinegar, mustard, sugar, celery seed, salt, and pepper until the mixture is completely smooth and creamy

Bring it together:

Pour the dressing over your mountain of vegetables and toss everything thoroughly until every single piece is coated in that creamy goodness

Let it rest:

Cover the bowl and tuck it in the fridge for at least thirty minutes, though I've found it's even better if you can wait an hour

Final toss:

Give everything one last mix before serving and taste it one more time, adjusting the salt or pepper if it needs that final little something

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My daughter now requests this for every birthday dinner, and I've watched her graduate from picking out the carrots to asking me to teach her the dressing ratio. There's something deeply satisfying about seeing a simple salad become the thing people remember most about a meal.

Making It Your Own

I've discovered that coleslaw is incredibly forgiving once you understand the basic formula. Last autumn, I added chopped apple and toasted walnuts, and it became an instant favorite at our Thanksgiving table. The key is keeping that creamy-tangy foundation intact while letting your creativity play with the mix-ins.

The Perfect Texture

The difference between good coleslaw and great coleslaw often comes down to how you cut those vegetables. After years of making this, I invested in a mandoline slicer, and it changed everything. Consistent, paper-thin strands absorb the dressing more evenly and create that restaurant-quality crunch in every bite.

Serving Suggestions

This coleslaw has earned its permanent spot in my summer rotation because it complements almost everything. I've piled it onto pulled pork sandwiches, served it alongside grilled fish, and even eaten it straight from the bowl for a quick lunch. The acidity and creaminess make it the perfect palate cleanser for rich, smoky flavors.

• Try swapping the red onion for thinly sliced scallions when you want something milder
• A handful of fresh herbs like dill or parsley can transform this into something entirely new
• Don't be afraid to add a splash more vinegar if you like things on the brighter side

Pressure cook meals, make rice, steam vegetables, and prepare soups faster for easy everyday cooking.

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Whether it's a backyard barbecue or a weeknight dinner, this coleslaw has a way of making everything feel a little more like a celebration.

Common Questions

→ How long should coleslaw chill before serving?

Refrigerate for at least 30 minutes to allow flavors to develop and vegetables to marinate in the dressing. For best results, chill 1-2 hours before serving.

→ Can I make coleslaw ahead of time?

Yes, prepare up to 1 day in advance. Store covered in the refrigerator and toss again before serving to redistribute the dressing.

→ How do I make a lighter version?

Replace half the mayonnaise with Greek yogurt for a lighter tangy version. This reduces calories while maintaining creaminess and flavor.

→ What variations can I add?

Incorporate sliced green onions, chopped fresh parsley, or raisins for extra flavor and texture. For a vinegar-based version, omit mayonnaise and use olive oil with increased vinegar.

→ How should I store leftover coleslaw?

Keep covered in the refrigerator for up to 3-4 days. The vegetables will soften slightly over time but remain safe to eat. Drain excess liquid before serving leftovers.

→ What tools do I need?

A large mixing bowl, small bowl for dressing, whisk, chef's knife or mandoline for shredding, and vegetable peeler for the carrots are essential.