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creamy homemade coleslaw with red cabbage and carrots in a white bowl/
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5 from 7 votes

Easy Coleslaw Recipe

This Coleslaw has been on my table every summer for decades. Creamy, tangy, just a little sweet, and still crunchy the next day. The dressing is the whole story and celery salt is the ingredient that makes people ask for the recipe every single time.
Prep Time15 minutes
Cook Time0 minutes
Chill Time1 hour
Total Time1 hour 15 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: coleslaw, coleslaw recipe
Servings: 6
Calories: 312kcal
Author: Joanna Cismaru

Ingredients

For the Coleslaw:

  • 8 cups green cabbage finely shredded
  • 1 cup carrots grated
  • ½ cup red cabbage finely shredded (optional)
  • ½ cup red onion finely sliced

For the Dressing:

  • 1 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon celery salt
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
US Customary - Metric

Instructions

  • In a large bowl, combine the green cabbage, carrots, red cabbage (if using), and red onion.
    process shots showing how to make coleslaw.
  • In a medium bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery salt, salt, and black pepper until smooth and well combined.
    process shots showing how to make coleslaw.
  • Pour the dressing over the cabbage mixture. Toss to coat all the vegetables evenly with the dressing.
    process shots showing how to make coleslaw.
  • Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the coleslaw to chill.
  • Before serving, toss the coleslaw again to redistribute the dressing. Serve chilled as a side dish to your favorite BBQ, sandwiches, or burgers.

Notes

  1. Shred finely. This is not negotiable. Thick cabbage does not absorb the dressing and you will taste the difference.
  2. Full fat mayo only. If you want to lighten it up replace half with Greek yogurt. Not all of it. Half.
  3. Taste the dressing before it hits the cabbage. That is your window to fix it. After that it is much harder to adjust.
  4. Don't skip the chill time. One hour minimum. The fridge is doing real work here.
  5. Make it ahead. Morning of is good. Night before is better. More than 24 hours ahead is too far.

Nutrition

Serving: 1serving | Calories: 312kcal | Carbohydrates: 14g | Protein: 2g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 783mg | Potassium: 281mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3765IU | Vitamin C: 41mg | Calcium: 56mg | Iron: 1mg
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