Coleslaw tends to get a bad rap, and I get it. You’ve probably had versions that were either too creamy (like mayo soup) or way too vinegary (basically pickled cabbage). The best coleslaw lives in the middle — crunchy vegetables, just enough dressing to coat, and a balance of creamy and tangy that keeps it refreshing.
This one leans classic but lighter, with a little kick from Dijon mustard. It’s versatile enough for pulled “pork” sandwiches, veggie burgers, or as a side at a cookout.
🎯 QUICK FACTS
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Servings: 6 as a side
- Difficulty: Easy (hardest part is chopping cabbage)
📝 INGREDIENTS
For the Slaw:
- ½ head green cabbage, finely shredded
- ½ head red cabbage, finely shredded
- 2 medium carrots, grated or julienned
- ½ small red onion, thinly sliced
- ¼ cup fresh parsley, chopped (optional but nice for freshness)
For the Dressing:
- ½ cup vegan mayo (or regular, if you’re not keeping it vegan)
- 1 tablespoon apple cider vinegar (or white wine vinegar)
- 1 tablespoon Dijon mustard
- 1–2 teaspoons sugar or maple syrup (adjust to taste)
- ½ teaspoon celery seed (optional, but gives it that classic slaw vibe)
- Salt & black pepper, to taste
👩🍳 HOW TO MAKE IT
Step 1. Prep the veggies.
Shred the cabbages, grate the carrots, slice the onion. Toss into a large mixing bowl.
Step 2. Mix the dressing.
In a smaller bowl, whisk together mayo, vinegar, mustard, sugar, celery seed, salt, and pepper until smooth. Taste it — should be tangy but balanced.
Step 3. Combine.
Pour the dressing over the vegetables. Toss until everything is lightly coated (not drenched).
Step 4. Chill (if you can).
Coleslaw is best after at least 30 minutes in the fridge, which lets the flavors meld and the cabbage soften just a touch.
📊 NOTES & NUANCE
- Slice cabbage thin. Thick, chunky pieces make the slaw clumsy and heavy.
- Too much dressing = sad slaw. Add a little at a time until it feels right.
- Sugar in the dressing may seem odd, but it balances the acidity. Don’t skip it unless you’re going for a super-sharp slaw.
❓ FREQUENTLY ASKED
“Can I make this ahead?”
Yes, but don’t mix the dressing and veggies too early. Keep them separate and combine a few hours before serving to keep it crunchy.
“Can I skip the mayo?”
Sure — swap in olive oil + extra vinegar for a vinaigrette-style slaw.
“What if I don’t have both red and green cabbage?”
Just use one type. The mix is more about color than flavor.
🌟 VARIATIONS
- Asian-Inspired Slaw: Swap mayo for sesame oil + rice vinegar, add sesame seeds.
- Southwest Slaw: Stir in lime juice, cilantro, and a pinch of chili powder.
- Apple Slaw: Add thinly sliced green apple for sweetness and crunch.
🍽 STORAGE
- Fridge: Best eaten within 2–3 days. After that, it gets watery and limp.
- Freezer: Not a thing. Don’t even try it.
✨ A good coleslaw should feel like a palate cleanser, not an afterthought. Crisp, tangy, a little creamy — the kind of thing you keep sneaking forkfuls of straight from the bowl.
