Classic Coleslaw with Creamy Dressing
A crisp, creamy American classic made with shredded cabbage and carrots in a balanced mayonnaise dressing—tangy, lightly sweet, and perfect alongside barbecue, fried chicken, or sandwiches.
Coleslaw has been a staple on American tables for generations, prized for its crunch and its ability to cut through rich, smoky foods. The key is a well-seasoned dressing that’s tangy enough to brighten the cabbage without turning it soggy. Letting it rest briefly in the fridge helps the flavors meld while keeping the texture fresh and snappy.
Total Time
15 min
Prep Time
15 min
Servings
6
Ingredients
Coleslaw Base
- •6 cups green cabbage, finely shredded (about 1 small head; ~600 g)
- •1 cup red cabbage, finely shredded (optional for color)
- •1 cup carrots, grated or julienned (about 2 medium)
- •2 green onions, thinly sliced (optional)
Creamy Dressing
- •3/4 cup mayonnaise
- •2 tablespoons apple cider vinegar
- •1 tablespoon Dijon mustard
- •2 tablespoons granulated sugar
- •1/2 teaspoon celery seed (optional, classic deli flavor)
- •3/4 teaspoon kosher salt, plus more to taste
- •1/4 teaspoon freshly ground black pepper
Instructions
- 1
Shred the cabbages finely and grate the carrots. Place in a large bowl; add green onions if using.
- 2
In a separate bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed (if using), salt, and pepper until smooth.
- 3
Pour the dressing over the cabbage mixture and toss thoroughly until evenly coated.
- 4
Cover and refrigerate for 20–30 minutes to let the flavors meld. Toss again, taste, and adjust seasoning (a pinch more salt, a touch more vinegar, or a little extra sugar) as needed.
- 5
Serve chilled. For best texture, enjoy within 24 hours.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.