Coleslaw
I haven’t shared many veggie sides on my blog lately, but I just had to post this coleslaw. It’s inspired by those classic deli versions you love and it’s actually really easy to whip up.
You’ll get a super tasty dish that’s packed with crunch and stays quite filling, especially if you serve it alongside some Bbq Ribs. Most people probably skip making slaw from scratch because store-bought tubs are just so convenient.
But trust me, when it’s done the right way, it has a fresh taste that’s way more satisfying. This recipe is quick to make and I definitely recommend it if you’re looking for that perfect balance of creamy and tangy flavors.
The Secret to This Recipe
The Secret to This Recipe Mixing the dressing separately before adding it to the vegetables prevents the sugar from clumping on the cabbage. This ensures a perfectly smooth coating on every single shred.
Chilling the mixture at 38°F for exactly 30 minutes is the sweet spot. It allows the vinegar to soften the cabbage slightly while keeping the core crunchy so it doesn’t get watery like our Creamy Potato Salad can if over-mixed.
Shopping List
- green cabbage: Core removed and shredded into thin 1/8 inch strips for maximum crunch.
- carrot: Peeled and julienned or shredded on a box grater for bright color.
- Duke’s Mayonnaise: Full-fat version used for the creamiest and most traditional texture.
- apple cider vinegar: Provides the essential tang that cuts through the rich mayo base.
- granulated sugar: Balanced sweetness to counteract the acidity of the vinegar.
- poppy seed: Adds a subtle nutty flavor and a professional look to the dish.
- kosher salt: Essential for bringing out the natural flavors of the vegetables.
- black pepper: Freshly ground for a mild bite and visual contrast.
Tools You’ll Need
- large clear glass mixing bowl: A 4-quart glass bowl provides enough room to toss the cabbage without spilling — plastic bowls can absorb old odors that ruin the fresh scent.
- sharp chef’s knife: An 8-inch blade allows for clean long cuts through the cabbage — a dull knife will bruise the leaves and make them soggy faster.
How to
Step 1: Shred the vegetables
Start by shredding one medium green cabbage and two large carrots into thin strips. I use a sharp chef’s knife for the cabbage but a box grater works great for the carrots.
(I tried a food processor first, it turned the cabbage to mush so definitely hand-cut for the best crunch. ) You’ll see a massive pile of green and orange ribbons.
They should feel crisp and cool to the touch without any moisture or limp edges. Cut shreds to exactly 1/8 inch thickness, this size ensures they stay crunchy once the dressing is added.
Tip: Dry your vegetables thoroughly after washing. Any extra water will dilute your dressing and make the slaw soggy within an hour.
Step 2: Whisk the dressing
Combine 1 cup of Duke’s Mayonnaise and 2 tablespoons of apple cider vinegar in a small glass bowl. Add the sugar and salt then whisk vigorously for about 60 seconds until the granules dissolve completely.
(My first batch was gritty because I didn’t whisk long enough, take the time to melt that sugar. ) The dressing will look glossy and smooth with a thick consistency like heavy cream.
You’ll smell the sharp tang of the vinegar hitting the rich mayo base. Whisk until no oil droplets remain, proper emulsification keeps the dressing from separating on the cabbage.
Tip: Use a high-quality mayonnaise like Duke’s or Hellmann’s for the best mouthfeel. Avoid ‘salad dressing’ spreads which are too sweet.
Step 3: Combine and coat
Pour the creamy dressing over the shredded cabbage and carrots in the large glass bowl. Use two large spoons to toss the mixture together for about 2 minutes.
You want to make sure every single ribbon of vegetable is fully coated but not swimming in sauce. You’ll hear a wet clicking sound as the cabbage leaves slide against each other.
The bright orange of the carrots will start to peek through the white creamy coating. Toss for 120 seconds exactly, this ensures even distribution of the dressing before the salt starts drawing out moisture.
Tip: If you are serving this at a party like Guacamole and Chips, wait to toss until right before guests arrive.
Step 4: Add final seasonings
Sprinkle 1 teaspoon of poppy seeds and 1/2 teaspoon of black pepper over the salad. Give it one final quick toss to distribute the tiny black specks evenly.
Fold them in gently with a rubber spatula so you don’t break the delicate cabbage ribbons. The salad now looks finished with the black poppy seeds providing a beautiful contrast against the white and orange.
It should look moist and glistening. Chill at 38°F for 30 minutes, this rest period allows the flavors to meld without the cabbage losing its structural integrity.
Tip: Adjust the salt only after the 30-minute rest. The cabbage releases its own juices which changes the seasoning balance.
My Favorite Tips
- Slice the cabbage by hand instead of using a processor to keep the pieces long and crunchy.
- Chill your mixing bowl in the fridge for 15 minutes before starting to keep the vegetables crisp.
- Add a teaspoon of celery seed for an old-school deli flavor that pairs well with savory meats.
- Whisk the dressing until it is 100% smooth so you don’t find lumps of mayo in the salad.
- If the slaw looks dry after chilling, add one extra tablespoon of mayo to loosen the texture.
- Use only fresh carrots because bagged pre-shredded ones are often too dry and tasteless.
- Toss the cabbage with 1 teaspoon of salt and let it sit for 10 minutes then squeeze dry if you want a softer texture.
- Add 1 cup of diced pineapple and 1/2 cup of slivered almonds for a sweet tropical twist as seen in pinterest-ref-3.jpg.
- Stir in 1/4 cup of chopped fresh cilantro and a squeeze of lime for a Mexican-style slaw.
- Mix in 1/2 cup of crumbled blue cheese and some hot sauce for a buffalo-style side dish.
Variations to Try
- apple cider vinegar: fresh lemon juice — Use the same 2 tablespoon ratio but the flavor will be brighter and more citrusy. Great for a summer BBQ.
- granulated sugar: honey — Use 1 tablespoon of honey instead because it is sweeter. This makes the dressing slightly stickier and adds a floral note.
- green cabbage: red cabbage — Use half green and half red for a colorful twist. Note that red cabbage can bleed and turn the dressing pink over time.
Storage Tips
Store your coleslaw in a glass container with a tight lid for up to 3 days in the fridge. I don’t recommend freezing this dish at all.
The mayonnaise will separate and the cabbage will lose its crunch once thawed which results in a mushy mess. Give the bowl a vigorous stir for 30 seconds before serving to redistribute the dressing.
If you notice a sour smell or the cabbage turning grey, throw it out immediately. It should always smell fresh and look bright.
Coleslaw
Ingredients
- 1 medium green cabbage Core removed and shredded into thin 1/8 inch strips for maximum crunch.
- 2 large carrot Peeled and julienned or shredded on a box grater for bright color.
- 1 cup Duke’s Mayonnaise Full-fat version used for the creamiest and most traditional texture.
- 2 tablespoons apple cider vinegar Provides the essential tang that cuts through the rich mayo base.
- 1.5 tablespoons granulated sugar Balanced sweetness to counteract the acidity of the vinegar.
- 1 teaspoon poppy seed Adds a subtle nutty flavor and a professional look to the dish.
- 0.5 teaspoon kosher salt Essential for bringing out the natural flavors of the vegetables.
- 0.5 teaspoon black pepper Freshly ground for a mild bite and visual contrast.
Instructions
- Start by shredding one medium green cabbage and two large carrots into thin strips. I use a sharp chef’s knife for the cabbage but a box grater works great for the carrots. (I tried a food processor first, it turned the cabbage to mush so definitely hand-cut for the best crunch.) You’ll see a massive pile of green and orange ribbons. They should feel crisp and cool to the touch without any moisture or limp edges. Cut shreds to exactly 1/8 inch thickness, this size ensures they stay crunchy once the dressing is added.
- Combine 1 cup of Duke’s Mayonnaise and 2 tablespoons of apple cider vinegar in a small glass bowl. Add the sugar and salt then whisk vigorously for about 60 seconds until the granules dissolve completely. (My first batch was gritty because I didn’t whisk long enough, take the time to melt that sugar.) The dressing will look glossy and smooth with a thick consistency like heavy cream. You’ll smell the sharp tang of the vinegar hitting the rich mayo base. Whisk until no oil droplets remain, proper emulsification keeps the dressing from separating on the cabbage.
- Pour the creamy dressing over the shredded cabbage and carrots in the large glass bowl. Use two large spoons to toss the mixture together for about 2 minutes. You want to make sure every single ribbon of vegetable is fully coated but not swimming in sauce. You’ll hear a wet clicking sound as the cabbage leaves slide against each other. The bright orange of the carrots will start to peek through the white creamy coating. Toss for 120 seconds exactly, this ensures even distribution of the dressing before the salt starts drawing out moisture.
- Sprinkle 1 teaspoon of poppy seeds and 1/2 teaspoon of black pepper over the salad. Give it one final quick toss to distribute the tiny black specks evenly. Fold them in gently with a rubber spatula so you don’t break the delicate cabbage ribbons. The salad now looks finished with the black poppy seeds providing a beautiful contrast against the white and orange. It should look moist and glistening. Chill at 38°F for 30 minutes, this rest period allows the flavors to meld without the cabbage losing its structural integrity.
Notes
Nutrition
Common Questions
You can shred the vegetables a day ahead and store them in an airtight bag. However, I recommend waiting to add the dressing until about 1 to 2 hours before serving. If you dress it 24 hours early, the salt will draw out too much water and leave the salad sitting in a puddle.
The secret is to salt the cabbage shreds in a colander for 30 minutes before mixing. Rinse them with cold water and pat them completely dry with paper towels. This removes the excess moisture that usually thins out the dressing as the salad sits.
Keep any leftover slaw in a sealed glass container in the coldest part of your fridge. It will stay safe to eat for up to 3 days. Just give it a good stir before serving because the dressing naturally settles at the bottom of the bowl.
Final Thoughts
One of my signature recipes! This is a coleslaw made the traditional way with a creamy base and a tangy kick.
No heavy oils or weird fillers, just fresh veggies. Though it requires some prep to shred everything, it is worth every minute.
The dressing is melt-in-your-mouth tender and the crunch is perfect. If you enjoyed this, you have to try my Honey Glazed Ham as a main course!
The name ‘coleslaw’ comes from the Dutch word ‘koolsla’, which simply means ‘cabbage salad’.
