
Crisp shredded cabbage in tangy mayo dressing
Prep Time
15 min
Cook Time
0 min
Total Time
15 min
Servings
8
6 cups
Difficulty
Easy
Cost
Budget
$
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
(Updated )
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.
Test Kitchen Pick
Chef Knife
Helpful Tool
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.
A good chef’s knife is still the single most useful kitchen upgrade for prep-heavy cooking.
Shop chef knife options for this recipeShred cabbage finely using a mandoline or sharp knife. Toss with 1 tsp salt and let drain in a colander for 15 minutes.
Squeeze out excess moisture from the salted cabbage using a clean kitchen towel.
Whisk mayo, vinegar, sugar, 1/2 tsp celery seed, salt, and pepper in a large bowl.
Add cabbage and grated carrots to the dressing and toss until evenly coated.
Cover and refrigerate at least 30 minutes before serving to let flavors meld.
Serve as a light main course or alongside grilled protein
Best enjoyed fresh -- prepare the dressing separately if making ahead
Both add tang and reduce calories
Purple adds beautiful color and slightly peppery flavor
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.
Refrigerate up to 3 days. The cabbage will soften more over time.
Serve cold. Toss with a spoonful of fresh mayo if it dries out overnight.
Per serving (8mg) · 8 servings
A light, low-calorie option · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
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.
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