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–+ servings

Creamy Coleslaw for Backyard Cookouts

Annahita Carter
A classic American-style creamy coleslaw with finely shredded cabbage and carrot in a lightly sweet, gently tangy mayo dressing—perfect alongside grilled meats or tucked into sandwiches.
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Prep Time 20 minutes
Chill Time 45 minutes
Total Time 1 hour 5 minutes
Course Salad, Side Dish
Cuisine American
Servings 4 side servings
Calories 230 kcal

Equipment

  • Very large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Chef's knife
  • Mandoline or food processor (optional)
  • Box grater
  • Tongs

Ingredients
  

For the coleslaw mix

  • 400 g green cabbage finely shredded (about 6 cups)
  • 60 g red cabbage finely shredded (about 1 cup)
  • 70 g carrot peeled and coarsely grated (about 1 medium)
  • 2 tbsp red onion finely minced

For the creamy dressing

  • 120 g mayonnaise (about 1/2 cup)
  • 60 ml sour cream or plain full-fat yogurt (about 1/4 cup)
  • 30 ml apple cider vinegar (2 tbsp)
  • 1–2 tbsp granulated sugar to taste
  • 1 tsp Dijon mustard
  • 1/2 tsp celery seed
  • 1/2 tsp fine sea salt plus more to taste
  • 1/4 tsp freshly ground black pepper

Instructions
 

  • Prep the vegetables: Remove any wilted outer leaves from the cabbages. Cut each head into quarters, slice out the tough core, then use a sharp knife, mandoline, or food processor slicing disk to cut the cabbage into very thin shreds. Aim for pieces no wider than a matchstick so the dressing coats evenly.
  • Shred the carrot and onion: Peel the carrot and grate it on the large holes of a box grater, or julienne it finely. Mince the red onion as small as you can so there are no large, harsh bites. Add cabbage, carrot, and onion to a very large mixing bowl.
  • Optional: Lightly season the cabbage: If you want extra-crisp slaw with less watery dressing, sprinkle the vegetables with a small pinch of salt (about 1/4 tsp) and toss. Let them sit for 10–15 minutes, then gently squeeze a handful over the sink. You should see a bit of liquid drip off, but the cabbage should still feel crisp.
  • Whisk the dressing base: In a separate medium bowl, add mayonnaise, sour cream (or yogurt), apple cider vinegar, 1 tbsp of the sugar, Dijon mustard, celery seed, 1/2 tsp salt, and black pepper. Whisk until smooth and glossy. Taste and add up to 1 more tbsp of sugar if you prefer a sweeter, more classic deli-style coleslaw.
  • Adjust seasoning before tossing: Before the dressing touches the vegetables, taste it again. It should taste slightly saltier and tangier than you want the final coleslaw to taste. If it tastes flat, add a pinch of salt and a splash more vinegar.
  • Combine vegetables and dressing: Pour about two-thirds of the dressing over the shredded cabbage mixture. Toss gently until lightly coated. If the slaw looks dry, add more dressing a spoonful at a time until you see a thin, even sheen on most shreds.
  • Chill to let the flavors meld: Refrigerate, covered, for at least 30 minutes and up to 2 hours.
  • Final taste and texture check: Toss from the bottom of the bowl. Adjust with a pinch of salt, a splash of vinegar, or a pinch of sugar as needed. If the slaw looks loose, fold in a small handful of fresh shredded cabbage to soak up extra dressing.
  • Serve cold: Spoon into a serving bowl and keep chilled until ready to eat (nestle the bowl in ice if it will sit out in warm weather).

Nutrition

Calories: 230kcalCarbohydrates: 14gProtein: 2gFat: 19gSaturated Fat: 4gCholesterol: 15mgSodium: 380mgPotassium: 320mgFiber: 4gSugar: 10gVitamin A: 220IUVitamin C: 55mgCalcium: 60mgIron: 0.7mg
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