Coleslaw With Creamy Dressing

My aunt used to bring this coleslaw to every summer cookout, and I never paid it much attention until I hosted my own barbecue and realized I had nothing green on the table. I threw together what I remembered from watching her shred cabbage at lightning speed, and when people asked for the recipe, I had to admit I'd just winged it. That's when I called her for the real version, celery seed and all. Now it's the one dish I'm asked to bring everywhere, and I finally understand why she never showed up without it.

I made this for a potluck once and forgot it in the car for twenty minutes in July heat. I panicked, but after a quick stir and a few minutes back in the fridge, it was perfectly fine, still cold and crunchy. That's when I learned coleslaw is more forgiving than I ever gave it credit for. It doesn't wilt, doesn't bruise, and doesn't punish you for running late.

Ingredients

• Green cabbage: The backbone of the slaw, shred it thin so the dressing clings to every piece instead of sliding off in clumps.
• Red cabbage: Adds a pop of color and a slightly peppery bite that keeps things interesting.
• Carrots: Julienne them if you want texture, grate them if you want sweetness distributed evenly.
• Red onion: Optional, but a little sharpness wakes up the whole bowl if you're not serving picky eaters.
• Mayonnaise: The creamy base that holds everything together, use the real stuff for the best flavor.
• Sour cream: Adds tang and cuts the richness of the mayo so it doesn't feel heavy.
• Apple cider vinegar: Brightens the whole dish and keeps it from tasting flat or one-note.
• Dijon mustard: A tablespoon might seem like a lot, but it brings depth and a tiny bit of heat.
• Granulated sugar: Balances the acidity, don't skip it even if you think you don't like sweet slaws.
• Celery seed: The secret ingredient that makes it taste like the coleslaw you remember from childhood picnics.
• Kosher salt and black pepper: Season to taste, but don't be shy, cabbage needs more salt than you think.

Instructions

Prep the vegetables:

Shred the cabbages as thin as you can manage, thick chunks won't soak up the dressing and they're awkward to eat. Toss them in a big bowl with the carrots and onion if you're using it.

Whisk the dressing:

Combine mayo, sour cream, vinegar, mustard, sugar, celery seed, salt, and pepper in a small bowl until it's completely smooth. Taste it now, this is your chance to adjust before it hits the cabbage.

Toss it all together:

Pour the dressing over the vegetables and use your hands or tongs to mix thoroughly, making sure every shred is coated. It'll look like too much dressing at first, but the cabbage will drink it up.

Let it rest:

Cover the bowl and stick it in the fridge for at least thirty minutes. The cabbage softens just enough and the flavors meld into something way better than the sum of its parts.

Serve cold:

Give it one last toss before you put it on the table, then adjust the salt or add a splash more vinegar if it needs it.

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The first time I brought this to a friend's backyard party, someone said it reminded them of their grandmother's version, and we spent twenty minutes comparing notes on whether celery seed or caraway was the right move. That's the thing about coleslaw, everyone has a version they're loyal to, but they'll still eat yours if it's cold and tangy enough. It became my signature without me ever meaning for it to be.

Making It Your Own

If you want it lighter, swap Greek yogurt for the sour cream and cut the mayo in half. For a sweeter slaw that pairs well with pulled pork, bump the sugar up to a tablespoon and add a handful of shredded apple. You can also throw in sliced green onions or chopped cilantro if you want it to feel less like a diner side and more like something fresh.

Storage and Timing

This keeps in the fridge for up to three days, though it's crispest on day one. If you're meal prepping, keep the dressing and veggies separate until a few hours before serving. The longer it sits, the softer the cabbage gets, which some people love and others don't, so know your audience.

Serving Suggestions

It's perfect next to anything grilled, especially ribs, burgers, or chicken thighs. I've also piled it on top of pulled pork sandwiches and used it as a taco topping when I wanted crunch without lettuce. Honestly, it works anywhere you need something cold, creamy, and bright to cut through richness.

• Serve it in a chilled bowl to keep it cold longer at outdoor events.
• Double the batch if you're feeding a crowd, it goes faster than you think.
• Leftovers make a great quick lunch stuffed into a pita with rotisserie chicken.

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Coleslaw isn't fancy, but it's reliable, and that counts for a lot when you're trying to feed people without stress. Make it once and you'll never buy the pre-bagged stuff again.

Recipe FAQs

→ Can I make this coleslaw ahead of time?

Yes, this coleslaw can be prepared up to one day in advance. Store it covered in the refrigerator and toss again before serving to redistribute the dressing.

→ How do I make this coleslaw dairy-free?

Substitute the mayonnaise with vegan mayo and replace the sour cream with dairy-free yogurt or additional vegan mayo. The flavor will remain deliciously tangy and creamy.

→ What can I add to make the coleslaw more flavorful?

Try adding sliced green onions, chopped fresh parsley or cilantro, a splash of lemon juice, or even a pinch of cayenne pepper for a subtle kick.

→ How long does coleslaw stay fresh?

When stored in an airtight container in the refrigerator, this coleslaw will stay fresh for up to 3 days. The cabbage may release some liquid over time, so drain before serving if needed.

→ Can I use pre-shredded cabbage to save time?

Absolutely! Pre-shredded coleslaw mix is a great time-saver. Just make sure to check the freshness, as pre-cut vegetables can dry out more quickly.

→ Is this coleslaw gluten-free?

Yes, this coleslaw is naturally gluten-free. However, always check the labels on store-bought mayonnaise and mustard to ensure they don't contain gluten additives.