Coleslaw gets a bad rap. It’s either drowning in mayo and sitting sad and soggy on the side of your plate, or it’s so dry and flavorless you wonder why anyone bothered. But good coleslaw? Good coleslaw is crunchy, tangy, a little bit sweet, and the perfect contrast to rich, smoky BBQ. It’s the palate cleanser you didn’t know you needed.
This coleslaw is creamy but not heavy, with just enough vinegar to cut through the richness of whatever you’re piling on your plate. It’s the kind of slaw that people go back for seconds of, which is not something you hear often about cabbage.
What You’ll Need:
For the Slaw:
- 1 medium head of green cabbage, shredded (about 8 cups)
- 2 large carrots, shredded
- 1/2 small red onion, very thinly sliced (optional)
- 1/4 cup fresh parsley, chopped (optional but nice)
For the Dressing:
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons sugar
- 1 teaspoon celery seed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of half a lemon
How to Make It:
Prep the Vegetables: If you’ve got a food processor with a shredding attachment, use it. If not, a box grater works fine, or you can just slice the cabbage super thin with a knife. You want it thin enough to be tender but thick enough to have some crunch.
Shred the carrots the same way. If you’re using red onion, slice it as thin as you possibly can—thick onion will overpower everything.
Put all the vegetables in a large bowl.
Make the Dressing: In a separate bowl, whisk together the mayo, vinegar, mustard, sugar, celery seed, salt, pepper, and lemon juice. Taste it. It should be tangy, a little sweet, and well-seasoned. Adjust if needed—some people like it sweeter, some like it tangier.
Combine: Pour the dressing over the vegetables and toss everything together until it’s well coated. Use your hands or tongs—whatever works.
Chill It: Cover and refrigerate for at least 1 hour, preferably 2-4 hours. The cabbage will soften slightly and soak up the dressing. Give it a good stir before serving.
Pro Tips:
- Salt the cabbage first (optional): If you want a less watery slaw, toss the shredded cabbage with a teaspoon of salt and let it sit for 30 minutes. Rinse and squeeze out the excess water before adding the dressing.
- Make it ahead: Coleslaw is great the next day. It’ll keep in the fridge for 3-4 days.
- Customize it: Add some shredded apple for sweetness, jalapeños for heat, or swap half the mayo for Greek yogurt for a lighter version.
- Vinegar-based version: If you want a lighter, tangier slaw, skip the mayo and use 1/2 cup oil, 1/4 cup vinegar, and a tablespoon of sugar.
This is the coleslaw that converts people who say they don’t like coleslaw. It’s fresh, it’s crunchy, and it’s the perfect partner for anything coming off the grill.
