Coleslaw With Creamy Dressing

My neighbor showed up at a potluck once with a giant bowl of coleslaw that disappeared faster than the ribs. I asked what made it so good, and she shrugged and said it was all about the dressing sitting long enough to soften the cabbage just right. I went home that night and started shredding, determined to crack the code. After a few tries, I learned she was absolutely right: time and a good creamy base work magic together.

I made this for a summer cookout where everything else ran late, but the slaw was already chilling in the fridge, calm and ready. People kept coming back for seconds, and I realized it had become the dish I didn't have to worry about. It just sat there, getting better, while I focused on keeping the grill from flaring up. That's when I knew this recipe had earned a permanent spot in my rotation.

Ingredients

• Green cabbage: The backbone of the slaw, providing that signature crunch and mild sweetness that holds up beautifully under the creamy dressing.
• Red cabbage: Adds a pop of color and a slightly earthier flavor that makes the bowl look alive and interesting.
• Carrots: Julienned or grated, they bring natural sweetness and a bright orange contrast that catches the eye.
• Red onion: Just a hint of sharpness to cut through the richness, though you can leave it out if raw onion isn't your thing.
• Mayonnaise: The creamy foundation that coats every strand and makes the slaw feel indulgent without being heavy.
• Sour cream: Adds a subtle tang and a silky texture that balances the mayo perfectly.
• Apple cider vinegar: Brings the brightness and acidity that wake up all the other flavors in the bowl.
• Dijon mustard: A little sharpness and depth that keeps the dressing from tasting flat or one note.
• Granulated sugar: Just enough sweetness to round out the tang and make everything taste harmonious.
• Celery seed: The secret ingredient that gives classic coleslaw its unmistakable, nostalgic flavor.
• Kosher salt: Enhances everything and draws out moisture from the cabbage, helping it soften just enough.
• Black pepper: A touch of heat and spice to finish the dressing with a gentle kick.

Instructions

Prep the Vegetables:

Toss the shredded green and red cabbage, carrots, and red onion into a large bowl, letting the colors mix and tumble together. The finer you shred, the better the dressing will cling to every piece.

Make the Dressing:

Whisk together the mayonnaise, sour cream, vinegar, mustard, sugar, celery seed, salt, and pepper in a small bowl until it's completely smooth and creamy. Taste it now so you know what's going on before it hits the vegetables.

Combine and Toss:

Pour the dressing over the vegetables and toss everything with your hands or two big spoons until every shred is coated. Don't be shy, really get in there and mix it well.

Chill and Rest:

Cover the bowl and let it sit in the fridge for at least 30 minutes so the cabbage softens slightly and the flavors start to meld. This step is where the magic happens, so don't skip it.

Toss Again and Serve:

Give it one more good toss before serving to redistribute the dressing that may have settled. Taste and adjust the salt or vinegar if it needs a little nudge.

Save

There was a birthday picnic where this coleslaw sat next to pulled pork sandwiches, and people started piling it right on top of the meat. I hadn't thought of it that way before, but watching everyone build their own messy, perfect bites made me realize this slaw wasn't just a side. It had become part of the main event, the cool crunch that made everything else taste better.

Make It Your Own

If you like things tangier, add an extra tablespoon of vinegar or a squeeze of fresh lemon juice right before serving. For a lighter version, swap the sour cream for Greek yogurt, which adds protein and keeps the creamy texture intact. I've also tossed in sliced green onions and chopped cilantro when I'm feeling adventurous, and it never disappoints.

Storing and Timing

This slaw keeps well in the fridge for up to two days, though it's at its absolute best within the first 24 hours. The cabbage will continue to soften over time, so if you prefer maximum crunch, dress it just an hour or two before serving. I've learned to make it the night before big gatherings, then give it a quick stir and taste check right before heading out the door.

Serving Suggestions

This coleslaw shines alongside anything grilled, from ribs and chicken to fish tacos and burgers. It also works beautifully as a topping for pulled pork or fried chicken sandwiches, adding crunch and cooling down spicy or smoky flavors.

• Serve it in a chilled bowl to keep it crisp and refreshing on hot days.
• Pair it with cornbread and baked beans for a classic cookout spread.
• Use leftovers as a quick lunch topping for wraps or grain bowls.

Save

Once you get the hang of this dressing, you'll start tweaking it to fit your mood and whatever's in the fridge. It's forgiving, adaptable, and always ready to make your meal feel a little more complete.

Recipe Questions

→ Can I make this coleslaw ahead of time?

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

→ How do I make this coleslaw dairy-free?

Use vegan mayonnaise and substitute the sour cream with dairy-free yogurt or additional vegan mayonnaise to maintain the creamy texture.

→ Can I adjust the sweetness level?

Absolutely. For a sweeter slaw, increase the sugar to 1 tablespoon. For less sweetness, reduce it to 1 teaspoon or omit it entirely for a tangier profile.

→ What can I substitute for apple cider vinegar?

White wine vinegar or fresh lemon juice work well as substitutes. Both provide the necessary acidity to balance the creamy dressing.

→ How long will this coleslaw stay fresh?

Properly stored in an airtight container in the refrigerator, this coleslaw will stay fresh for up to 3 days. The texture is best within the first 24 hours.

→ Can I add other vegetables to this coleslaw?

Yes, feel free to add julienned bell peppers, shredded broccoli stems, or sliced radishes for extra color, crunch, and nutritional variety.