Coleslaw is the perfect side dish for barbecue spreads and summer picnics. This classic recipe provides a balance of crisp vegetables and creamy, tangy dressing, making it an all-time favorite that’s both easy to prepare and crowd-pleasing.

• Cuisine: American
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Servings: 8-10

Why You’ll Love This Recipe

• Quick and easy to make, requiring just a bit of slicing and mixing.
• Perfectly balanced flavors with the right amount of tang and sweetness.
• Great make-ahead dish that tastes even better as the flavors meld.
• Versatile as it pairs well with a variety of main dishes.

Ingredients

• 1 large head green cabbage, about 3 1/2 pounds, finely shredded on a mandoline or by hand: Provides the crunchy base. Use a sharp knife if a mandoline is unavailable.
• 1 large red onion, finely sliced on a mandoline or by hand: Adds sharpness and color to the mix. Substitute with yellow onion for a milder flavor.
• 1 large carrot, peeled and grated on the large holes of a box grater: Contributes color and subtle sweetness. A food processor can be used for quicker grating.
• 1/4 cup roughly chopped fresh parsley leaves: Adds freshness to the dish. Can substitute with cilantro for a different herbaceous note.
• 1 cup white sugar: Balances the acidity of the dressing.
• 1/2 cup kosher salt: Aids in seasoning and tenderizing the vegetables.
• 3/4 cup mayonnaise: Forms the creamy base of the dressing. Greek yogurt can be used for a lighter version.
• 1/4 cup apple cider vinegar: Provides tanginess to the dressing. White wine vinegar is an acceptable alternative.
• 2 tablespoons Dijon mustard: Adds depth and a slight spicy note. Spicy brown mustard can be used if desired.
• 1 tablespoon freshly ground black pepper: Gives a subtle heat to the coleslaw.
• 3 tablespoons sugar: Enhances the sweetness and balances the vinegar.

How to Make It

Step 1: Prepare the Slaw Mix

In a large bowl, combine the finely shredded cabbage, sliced red onion, grated carrot, and chopped parsley. This mixture is the foundation of your coleslaw. Sprinkle with the 1 cup of sugar and 1/2 cup kosher salt, then toss to combine. Allow to sit for 5 minutes to macerate—this sweating process will draw out excess moisture. Next, transfer the mixture to a large colander and rinse thoroughly with cold running water. This step critically balances the dish, removing excess salt and sugar.

Step 2: Dry the Vegetables

Once rinsed, transfer the vegetable mix to a salad spinner to remove as much water as possible. If you don’t have a salad spinner, spread the mixture on a lined baking sheet with paper towels and press gently to blot dry. Ensuring the mix is dry prevents a watery slaw later.

Step 3: Make the Dressing

In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, black pepper, and remaining sugar until smooth. This creamy dressing should be well emulsified, ensuring even coating and robust flavor.

Step 4: Assemble the Coleslaw

Pour the prepared dressing over the dry vegetable mixture in the large bowl. Toss everything together until well coated, each strand of cabbage enveloping in the tangy dressing. Taste and adjust seasoning by adding more salt, pepper, sugar, or vinegar as needed.

Recipe FAQs

Can I make this coleslaw ahead of time?

Yes, coleslaw is actually better when made ahead as it allows the flavors to meld. Prepare up to a day in advance and store in an airtight container in the refrigerator.

How can I store leftover coleslaw?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep in mind that over time, the cabbage may soften.

What if I don’t have a mandoline?

No worries! A sharp chef’s knife works well for shredding the cabbage and slicing the onion. Just take your time to ensure thin, even slices.