Crisp shredded cabbage in tangy mayo dressing
Classic Creamy Coleslaw
Prep Time
15 min
Cook Time
0 min
Total Time
15 min
Servings
8
6 cups
Difficulty
Easy
Cost
Budget
$
Classic Creamy Coleslaw
Crisp shredded cabbage in tangy mayo dressing
★4.5(14)
Crisp, crunchy shredded cabbage and carrots tossed in a creamy, tangy mayo-vinegar dressing with a hint of sugar. The quintessential side for BBQ and fried foods.
15m
Prep Time
0m
Cook Time
15m
Total Time
8
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Good coleslaw is the unsung hero of American cookouts—crisp, creamy, and perfectly balanced between sweet and tangy. It's the ideal counterpoint to smoky BBQ and rich fried foods.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. Classic Creamy Coleslaw is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
The best side dishes complement without competing. They should add contrast to the main course — something bright alongside something rich, something crunchy alongside something soft. Think about the whole plate when you cook, and your meals will feel more complete and satisfying.
Ingredients
- 1 medium green cabbage, shredded (about 8 cups)
- 2 large carrots, grated
- 3/4 cup mayonnaise
- 2 tbsp apple cider vinegar
- 1 tbsp sugar
- Salt and pepper to taste
Instructions
- 1
Shred cabbage finely using a mandoline or sharp knife. Toss with 1 tsp salt and let drain in a colander for 15 minutes.
- 2
Squeeze out excess moisture from the salted cabbage using a clean kitchen towel.
- 3
Whisk mayo, vinegar, sugar, 1/2 tsp celery seed, salt, and pepper in a large bowl.
- 4
Add cabbage and grated carrots to the dressing and toss until evenly coated.
- 5
Cover and refrigerate at least 30 minutes before serving to let flavors meld.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve as a light main course or alongside grilled protein
Best enjoyed fresh -- prepare the dressing separately if making ahead
Substitutions
MayonnaiseSour cream or Greek yogurt
Both add tang and reduce calories
Green cabbagePurple cabbage or a mix of both
Purple adds beautiful color and slightly peppery flavor
Tips & Storage
Pro Tips
Salting and draining the cabbage is the key step that prevents a watery slaw.
For a tangier slaw, add an extra tablespoon of vinegar and reduce sugar by half.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate up to 3 days. The cabbage will soften more over time.
Reheating
Serve cold. Toss with a spoonful of fresh mayo if it dries out overnight.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Do not crowd the pan when roasting. Vegetables need space to brown properly — overlapping pieces steam instead of caramelize. Use two sheet pans if needed.
Nutrition Facts
Per serving (8mg) · 8 servings
Calories140
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein1g
Carbohydrates11g
Fat10g
Fiber260mg
Sugar2g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use a bag of pre-shredded coleslaw mix?
- Absolutely—it saves time and works perfectly for this recipe.
- How do I make vinegar-based slaw?
- Skip the mayo and use 1/2 cup vinegar, 1/4 cup oil, and 2 tbsp sugar heated until dissolved.
- Can I make this ahead?
- Yes. Most side dishes hold well for up to 2 days in the refrigerator. Reheat in the oven at 350 degrees for 10 to 15 minutes, or on the stovetop over medium heat.
- Can I double this recipe?
- This scales easily. Use a larger sheet pan or cooking vessel to avoid crowding, which leads to steaming rather than browning. You may need to increase cooking time by a few minutes.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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