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  3. Classic Creamy Coleslaw
Delicious creamy coleslaw made with red cabbage in a white bowl, perfect for healthy, vegetarian meals.

Crisp shredded cabbage in tangy mayo dressing

Classic Creamy Coleslaw

Classic Creamy Coleslaw

15 minEasy

Prep Time

15 min

Cook Time

0 min

Total Time

15 min

Servings

8

6 cups

Difficulty

Easy

Cost

Budget

$

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Classic Creamy Coleslaw

Crisp shredded cabbage in tangy mayo dressing

Crisp, crunchy shredded cabbage and carrots tossed in a creamy, tangy mayo-vinegar dressing with a hint of sugar. The quintessential side for BBQ and fried foods.

15m

Prep Time

0m

Cook Time

15m

Total Time

8

Servings

Easy

Difficulty

Budget $

Cost

SaladSide DishVegetarianGluten-Free
Sarah Chen
Sarah Chen

May 15, 2024(Updated April 12, 2026)

Good coleslaw is the unsung hero of American cookouts—crisp, creamy, and perfectly balanced between sweet and tangy. It's the ideal counterpoint to smoky BBQ and rich fried foods.

Why This Recipe Works

Salting and draining the cabbage removes excess water so the dressing stays creamy instead of getting watery. A rest in the fridge softens the cabbage slightly and melds the flavors.

Ingredients

  • 1 medium green cabbage, shredded (about 8 cups)
  • 2 large carrots, grated
  • 3/4 cup mayonnaise
  • 2 tbsp apple cider vinegar
  • 1 tbsp sugar
  • Salt and pepper to taste
PrepDaily Use

Test Kitchen Pick

Chef Knife

Helpful Tool

Why a sharp knife helps here

When the recipe is mostly prep, the tool that matters most is the one doing the cutting. A sharp chef’s knife makes the whole process faster and cleaner.

This recipe is won or lost in prep speed and cleaner cuts.

  • Speeds up chopping and slicing
  • Makes prep more consistent and less frustrating

A good chef’s knife is still the single most useful kitchen upgrade for prep-heavy cooking.

Shop chef knife options for this recipe

Instructions

  1. 1

    Shred cabbage finely using a mandoline or sharp knife. Toss with 1 tsp salt and let drain in a colander for 15 minutes.

  2. 2

    Squeeze out excess moisture from the salted cabbage using a clean kitchen towel.

  3. 3

    Whisk mayo, vinegar, sugar, 1/2 tsp celery seed, salt, and pepper in a large bowl.

  4. 4

    Add cabbage and grated carrots to the dressing and toss until evenly coated.

  5. 5

    Cover and refrigerate at least 30 minutes before serving to let flavors meld.

Serving Suggestions

Ways to Serve This Dish

  • Serve as a light main course or alongside grilled protein

  • Best enjoyed fresh -- prepare the dressing separately if making ahead

Substitutions

MayonnaiseSour cream or Greek yogurt

Both add tang and reduce calories

Green cabbagePurple cabbage or a mix of both

Purple adds beautiful color and slightly peppery flavor

Tips & Storage

Pro Tips

  • Salting and draining the cabbage is the key step that prevents a watery slaw.

  • For a tangier slaw, add an extra tablespoon of vinegar and reduce sugar by half.

Storage

Refrigerate up to 3 days. The cabbage will soften more over time.

Reheating

Serve cold. Toss with a spoonful of fresh mayo if it dries out overnight.

Nutrition Facts

Per serving (8mg) · 8 servings

Calories140
LowModerateHigh

A light, low-calorie option · based on a 2,000 cal daily diet

Protein1g
Carbohydrates11g
Fat10g
Fiber260mg
Sugar2g
Sodium6g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Can I use a bag of pre-shredded coleslaw mix?
Absolutely—it saves time and works perfectly for this recipe.
How do I make vinegar-based slaw?
Skip the mayo and use 1/2 cup vinegar, 1/4 cup oil, and 2 tbsp sugar heated until dissolved.

Explore More

More SaladMore Side DishVegetarian RecipesGluten-Free RecipesNo-Cook Recipes
Sarah Chen

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

View all recipes →

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