Coleslaw With Creamy Dressing

My neighbor showed up at a block party once with a giant bowl of coleslaw that disappeared in minutes. I asked her what made it so good, and she just shrugged and said it was all about letting it sit. That afternoon I went home and made my own batch, tasting the dressing straight from the whisk. It seemed too sharp at first, but after chilling for an hour, everything softened and came together in a way that made me understand what she meant.

I started bringing this to every summer cookout after my brother claimed it was better than the stuff from the deli. He piled it onto his pulled pork sandwich and nodded with his mouth full, which is the highest compliment he gives. Now I make a double batch because I know it will vanish, and I always save a little container just for myself to eat straight from the fridge the next day.

Ingredients

• Green cabbage: The backbone of the slaw, it stays crisp even after being dressed, and shredding it thin makes all the difference in texture.
• Red cabbage: Adds a pop of color and a slightly earthier flavor that balances the sweetness of the dressing.
• Carrots: Julienned or grated, they bring a natural sweetness and a bit of crunch that contrasts beautifully with the cabbage.
• Red onion: Just a small amount adds sharpness without overwhelming the slaw, though you can skip it if you prefer milder flavors.
• Mayonnaise: The creamy base that holds everything together and gives the dressing its rich, smooth body.
• Sour cream: Adds tang and a little extra creaminess, making the dressing feel luxurious without being too thick.
• Apple cider vinegar: Cuts through the richness with a bright, fruity acidity that wakes up the whole bowl.
• Dijon mustard: Brings a subtle heat and depth that keeps the dressing from tasting flat or one dimensional.
• Granulated sugar: Balances the vinegar and mustard, rounding out the flavors so nothing tastes too sharp.
• Celery seed: A classic coleslaw spice that adds an unexpected, slightly floral note you cannot quite place but would miss if it were gone.
• Kosalt salt and black pepper: Season the dressing just enough to make every bite taste intentional and complete.

Instructions

Prep the vegetables:

Toss the green cabbage, red cabbage, carrots, and red onion into a large bowl, mixing them with your hands so the colors are evenly distributed. The bowl should look like confetti, bright and ready to be dressed.

Mix the dressing:

Whisk together the mayonnaise, sour cream, vinegar, mustard, sugar, celery seed, salt, and pepper in a smaller bowl until it is completely smooth and creamy. Taste it now, it should be tangy and a little sweet, with a hint of warmth from the mustard.

Combine and coat:

Pour the dressing over the vegetables and toss everything thoroughly, making sure every strand of cabbage gets coated. Use tongs or your hands to really work it in, so nothing stays dry at the bottom.

Chill and meld:

Cover the bowl and refrigerate for at least 30 minutes, though an hour is even better. This resting time lets the cabbage soften slightly and the flavors blend into something cohesive and delicious.

Toss and serve:

Give the slaw one more good toss before serving, and taste it to see if it needs a pinch more salt or a splash more vinegar. Serve it cold, straight from the fridge.

Save

The first time I made this for a picnic, I forgot to bring serving spoons and everyone just reached in with their forks, laughing and fighting over the last bits at the bottom. It became the kind of dish people asked about weeks later, wanting to know if I would bring it again. That is when I realized coleslaw is not just a side, it is the thing people remember when the burgers and hot dogs are long forgotten.

Making It Lighter

Swap the sour cream for Greek yogurt and you will get the same creamy tang with a bit more protein and less fat. I have done this plenty of times when I wanted to feel a little less indulgent, and honestly, no one at the table could tell the difference. The yogurt even adds a slight brightness that works beautifully with the vinegar.

Adjusting the Flavor

If you like your slaw sweeter, bump the sugar up to a full tablespoon, or if you want more bite, add an extra splash of vinegar or a squeeze of lemon. I have also stirred in a pinch of smoked paprika when serving it alongside grilled meats, and it added a subtle warmth that tied everything together. Taste as you go and trust your instincts, this recipe is forgiving and easy to tweak.

Serving and Storing

This slaw is best served cold, straight from the fridge, and it actually tastes even better the next day after the flavors have had more time to marry. I often make it the night before a gathering so I have one less thing to worry about. Just give it a good stir before serving, and if it looks a little dry, you can whisk together a tiny bit more dressing to freshen it up.

• Store leftovers in an airtight container in the fridge for up to three days.
• If the slaw gets too watery, drain the liquid and add a spoonful of fresh mayo to bring it back.
• For a crunchy topping, sprinkle toasted sunflower seeds or slivered almonds right before serving.

Save

This coleslaw has earned its spot on my table, and I hope it does the same for yours. Make it once, and you will see why it is the kind of recipe you come back to again and again.

Recipe FAQs

→ Can I make this coleslaw ahead of time?

Yes, this coleslaw can be made up to one day ahead. Keep it covered and refrigerated, then toss again before serving to redistribute the dressing.

→ How can I make this coleslaw lighter?

Substitute Greek yogurt for the sour cream to reduce calories and fat while maintaining creaminess. You can also use light mayonnaise as an alternative.

→ What can I use instead of mayonnaise for a vegan version?

Use vegan mayonnaise and substitute the sour cream with dairy-free sour cream or additional vegan mayo mixed with a little lemon juice for tang.

→ How long does coleslaw stay fresh in the refrigerator?

Properly stored in an airtight container, this coleslaw will stay fresh for 2-3 days. The vegetables may release water over time, so drain excess liquid before serving if needed.

→ Can I add other vegetables to this coleslaw?

Absolutely! Try adding julienned bell peppers, thinly sliced radishes, or shredded broccoli stems for extra crunch and color. Fresh herbs like cilantro or parsley also work wonderfully.

→ Why do I need to refrigerate the coleslaw before serving?

Refrigerating for at least 30 minutes allows the flavors to meld together and softens the cabbage slightly, creating a more cohesive and flavorful dish while keeping it crisp and refreshing.