Pin it The sound of cabbage crunching under my knife still takes me back to my first apartment patio, where I attempted to host a Fourth of July cookout for six friends with nothing but a portable grill and way too much enthusiasm. I had forgotten half the sides but threw together this slaw twenty minutes before everyone arrived, and somehow it became the star of the show.
My neighbor Sarah wandered over when she smelled the vinegar wafting through the shared balcony air and admitted she had never made coleslaw from scratch. We stood there eating it straight from the bowl while our burgers burned slightly on the grill, laughing about how the simplest foods often become the ones we crave most.
Ingredients
- 6 cups green cabbage, finely shredded: The backbone of any great slaw, use a sharp knife or mandoline for those delicate ribbons that hold dressing beautifully
- 1 cup red cabbage, finely shredded: Adds that gorgeous purple contrast and a slightly peppery bite that makes the bowl pop
- 1 cup carrots, grated: Brings natural sweetness and color that balances the tangy dressing perfectly
- 2 green onions, thinly sliced: Their mild onion flavor adds depth without overwhelming the fresh crunch
- 1/2 cup mayonnaise: Creates that creamy base we all love, though Greek yogurt works wonderfully for a lighter version
- 2 tablespoons apple cider vinegar: The essential acid that cuts through the rich mayo and wakes up all the flavors
- 1 tablespoon Dijon mustard: Adds a subtle sharpness and helps emulsify the dressing into something silky
- 1 tablespoon honey: Rounds out the acidity with just enough sweetness to make everything sing together
- 1/2 teaspoon celery seed: That secret little whisper of flavor that makes people ask whats different about this slaw
- 1/2 teaspoon salt: Essential for drawing out the vegetables natural juices and balancing the sweetness
- 1/4 teaspoon freshly ground black pepper: A gentle warmth that keeps things interesting without overwhelming
Instructions
- Prep the vegetables:
- Toss both cabbages, carrots, and green onions in your largest bowl until they are evenly distributed, creating that beautiful confetti mix of colors and textures.
- Make the dressing:
- Whisk the mayo, vinegar, mustard, honey, celery seed, salt, and pepper until completely smooth and silky.
- Bring it together:
- Pour the dressing over the vegetables and toss thoroughly until every shred is lightly coated in that creamy tanginess.
- Let it rest:
- Cover and refrigerate for at least thirty minutes to let the flavors marry and the cabbage soften slightly.
- Serve it up:
- Taste once more and adjust seasoning if needed, then serve chilled alongside whatever you are grilling or stacking on sandwiches.
Pin it 
Pin it Last summer my daughter requested this specifically for her birthday party, insisting that no store-bought version could compare to the bowl we make together on the back porch.
Making It Your Own
Try swapping in Greek yogurt for half the mayonnaise when you want something lighter but still creamy. A handful of chopped apples or raisins can transform this into something completely new while keeping that satisfying crunch.
Serving Ideas
This slaw shines brightest alongside pulled pork sandwiches or atop spicy fish tacos where the cool creaminess balances the heat. It also makes an unexpected but perfect bed for grilled shrimp or as a fresh element in taco bowls.
Storage And Make-Ahead Tips
The dressing softens the vegetables over time, so this slaw stays good in the refrigerator for three to four days. Give it a quick toss before serving as some liquid may settle at the bottom of the bowl.
- Keep the dressing separate if you want to prep this more than a day in advance
- Add any crunchy toppings like nuts or seeds right before serving
- A squeeze of fresh lemon can brighten leftovers that have lost some of their punch
Pin it 
Pin it There is something deeply satisfying about a dish that comes together in minutes but tastes like it has been simmering all day, and this coleslaw delivers exactly that kind of kitchen magic.
Recipe FAQs
- → How long should coleslaw sit before serving?
Refrigerate for at least 30 minutes before serving to allow flavors to meld together. The coleslaw tastes even better after a few hours in the refrigerator.
- → Can I make this coleslaw ahead of time?
Yes, this coleslaw is perfect for making ahead. Prepare it up to 24 hours in advance and store in an airtight container in the refrigerator. The vegetables stay crisp and the dressing flavors develop beautifully.
- → What can I substitute for mayonnaise?
For a lighter version, substitute half the mayonnaise with Greek yogurt. For a vegan option, use plant-based mayonnaise and replace honey with maple syrup or agave nectar.
- → How do I prevent coleslaw from getting watery?
Salt the shredded cabbage and let it sit for 15 minutes, then squeeze out excess liquid before adding the dressing. This keeps the coleslaw crisp and prevents the dressing from becoming diluted.
- → What goes well with cabbage coleslaw?
This coleslaw pairs perfectly with grilled meats, pulled pork sandwiches, fish tacos, burgers, and fried chicken. It's also an excellent side for barbecue parties and summer picnics.
- → How long does coleslaw last in the refrigerator?
Properly stored in an airtight container, this coleslaw will keep for 3-5 days in the refrigerator. The texture may soften slightly over time but it remains delicious.