Classic Creamy Coleslaw
Classic coleslaw is crunchy cabbage and carrot in a creamy, tangy dressing. It is cool, bright and a little sweet, and it makes a great contrast with rich food.
- 20 minTotal time
- 8Servings
- 130kcal / serving
- 1 gProtein
Salting the cabbage first is the secret to a thick dressing that never turns soupy. Serve it with burgers, pulled pork, fried chicken or fish tacos.
The science: why this works
- Salting the cabbage draws out water, so the slaw stays crunchy and the dressing stays thick.
- Squeezing out that liquid keeps the dressing from getting thin as the salad sits.
- Vinegar and a little sugar balance the richness of the mayonnaise, so each bite tastes lively.
- Celery seed and mustard add the classic deli-style flavor.
- Chilling lets the dressing soften the cabbage just enough without losing its crunch.
Salt pulls out water
Cabbage cells are full of water. Salt sits outside them, so water moves out through a process called osmosis. That makes the cabbage a bit softer and sweeter, and it keeps the dressing from watering down later as the slaw sits in the fridge.
Learn: Salt draws water out of food →Balance in a dressing
Mayonnaise is rich and mild. A little acid cuts the fat and makes the flavor feel lighter, while sugar rounds out the sharpness of the vinegar. Salt, fat, acid and sweetness all work together here.
Learn: Salt, fat, acid, heat →Crunch against creamy
Crisp raw cabbage and carrot against a smooth dressing gives your mouth contrast. That variety makes each bite more interesting and is why coleslaw cuts through fried or smoky foods so well. Cutting the cabbage thin keeps it crunchy but easy to chew.
Learn: Crunch against creamy →Classic Creamy Coleslaw
20 min · 8 servings · American · Salad
Ingredients
Makes 8 servings
- 1 headsmall head green cabbage (about 700 g), finely shredded
- 2carrots, grated
- 1 tspsalt, for the cabbage
- 180 mlmayonnaise
- 2 tbspapple cider vinegar
- 1 tbspsugar
- 1 tbspDijon mustard
- ½ tspcelery seed
- ¼ tspblack pepper
- 2green onions, thinly sliced
Method
Tips for the best result
- Shred cabbage as thin as you can; thick pieces stay tough.
- Make the slaw a few hours ahead for the best flavor, but add extra dressing before serving if needed.
- Use a bag of coleslaw mix to save time; skip the salting step and drain it well.
Mistakes to avoid
- Skipping the salting, which makes a watery slaw; salt and squeeze the cabbage first.
- Adding the dressing to warm cabbage, which makes it limp; keep everything cold.
- Cutting the cabbage thick, which stays tough and chewy; shred it thin.
Variations and swaps
- Swap the mayonnaise for half mayo and half Greek yogurt for a lighter, tangier slaw.
- Use red cabbage and add a diced apple for a sweet, crunchy slaw.
- Add 1 minced jalapeño and the juice of 1 lime for a spicy, zesty slaw.
- Swap apple cider vinegar for white wine vinegar or lemon juice for a different tang.
- Swap sugar for honey for a softer sweetness.
- Swap celery seed for 1/2 tsp caraway seeds for a more German-style slaw.
Storing and reheating
Refrigerate in a covered container for up to 3 to 4 days, keeping it cold below 40°F (4°C). It will release some water, so stir before serving. Do not freeze.
Classic Creamy Coleslaw: questions
How do you keep coleslaw from getting watery?
Salt the shredded cabbage for 20 to 30 minutes, then squeeze out the liquid before mixing it with the dressing. This removes most of the water that would otherwise thin the dressing.
What is in classic coleslaw dressing?
Classic coleslaw dressing is mayonnaise, vinegar, sugar, mustard, salt and pepper, often with celery seed. The vinegar and sugar balance the rich mayonnaise.
How far ahead can I make coleslaw?
You can make it up to a day ahead. Chill it at least 1 hour, and stir in a spoonful of extra dressing just before serving if it looks dry.
Can I use bagged coleslaw mix?
Yes. Bagged mix works well and saves time. Skip the salting if you like it crisp, or salt it for 15 minutes and drain for a softer slaw.
How long does coleslaw last in the fridge?
Coleslaw lasts 3 to 4 days in the fridge in a covered container. It is crunchiest in the first 2 days.
