Coleslaw looks like the easiest side on the table and is the one most often ruined — usually an hour after it is made, when the cabbage has flooded the dressing and the bowl holds a sweet, watery soup with limp shreds floating in it. This version avoids that fate with one unglamorous step: salting the cabbage first, letting it give up its water in a colander instead of in your serving bowl. The slaw that reaches the table is crisp, properly dressed and still crisp at the end of the meal.
The dressing is the classic American balance — mayonnaise for body, vinegar and a little sugar for the sweet-tangy edge, celery seed for the flavour that makes people say it tastes like the deli kind — whisked separately and folded through only as much as the cabbage needs. It belongs next to anything from the grill, piled onto pulled pork and fried chicken sandwiches, and alongside the other potluck regulars in our Snacks and Sides collection; if you make our Crispy Smashed Potatoes with Garlic for the same cookout, you have the two sides nobody leaves behind.
Make it at least an hour ahead so the flavours settle, but know that it holds its texture far better than most — a properly salted slaw is still good on day two, which cannot be said for the unsalted kind. That makes it one of the few barbecue sides you can genuinely prepare the day before without apology.
Salt first, or serve soup later
Cabbage is mostly water held in firm cell walls, and both salt and sugar pull that water out by osmosis. In an unsalted slaw this happens slowly in the bowl, thinning the dressing over an hour or two. Salting the shredded cabbage and carrots for an hour in a colander, then rinsing and spinning or patting them dry, moves that water loss to before the dressing goes on. The cabbage also seasons from within and turns pliable-crisp rather than squeaky-raw. Do not skip the rinse, or the slaw will be noticeably salty, and dry the vegetables thoroughly — surface water thins dressing just as surely as internal water does.
Dress lightly, then dress again
Even salted cabbage absorbs dressing as it sits, so a slaw that looks perfectly dressed at mixing can look dry an hour later, while a slaw dressed generously at the start can look heavy. The working solution is to fold through about two-thirds of the dressing, chill the slaw, and then stir in the rest just before serving. You get the marinated flavour from the first addition and the fresh, creamy look from the second. Keep that reserved dressing in the fridge alongside the bowl, not on the counter.
Ingredients
- 1 medium green cabbage (about 900 g), finely shredded
- 2 medium carrots (about 120 g), peeled and grated
- 1 tablespoon kosher salt (18 g), for drawing out moisture
- 3/4 cup mayonnaise (180 g)
- 2 tablespoons apple cider vinegar (30 ml)
- 1 tablespoon granulated sugar (12 g)
- 1 teaspoon Dijon mustard (5 g)
- 1/2 teaspoon celery seeds (1 g)
- 1/4 teaspoon black pepper (0.8 g)
- 2 tablespoons finely sliced green onions (12 g), optional
Amounts are for the yield below. US customary measures first, grams in brackets for scale users.
Step-by-step instructions
- Shred the vegetables. Quarter the cabbage, cut out the core, and slice it as finely as you can manage — thin shreds dress and eat better than thick ones. Combine with the grated carrots in a large colander.
- Salt and drain. Toss the cabbage and carrots with the kosher salt and leave in the colander set over a bowl or in the sink for 1 hour, tossing once or twice. The vegetables will wilt slightly and release a surprising amount of liquid.
- Rinse and dry well. Rinse the vegetables briefly under cold water to remove excess salt, then dry thoroughly — a salad spinner in batches is best, or squeeze handfuls in a clean tea towel. This drying step decides whether the dressing stays creamy.
- Whisk the dressing. In a large serving bowl, whisk the mayonnaise, apple cider vinegar, sugar, Dijon, celery seeds and black pepper together until smooth. Reserve about a third of the dressing in a small container in the fridge.
- Dress the slaw. Add the dried cabbage and carrots and the green onions if using to the bowl and fold through the remaining dressing until every shred is lightly coated. Cover and refrigerate for at least 1 hour so the flavours settle.
- Finish and serve. Just before serving, stir in the reserved dressing for a fresh, creamy finish, taste, and adjust with a pinch more sugar or a splash of vinegar if it needs brightness. Serve cold.
Nutrition estimate
| Nutrient | Per serving |
|---|---|
| Calories | 150 kcal |
| Protein | 1 g |
| Carbohydrates | 8 g |
| Fat | 13 g |
| Saturated fat | 2 g |
| Sodium | 310 mg |
| Fiber | 2 g |
| Sugar | 5 g |
Nutrition figures are estimates calculated from standard ingredient data for the yield stated. Your actual values will vary with brands, substitutions and portion sizes — treat them as a guide, not a guarantee.
Storage & reheating
Coleslaw keeps for up to 3 days in an airtight container in the refrigerator, and a salted batch like this one is still crisp on day two. Stir before serving, since a little dressing settles at the bottom. Do not freeze coleslaw — the cabbage turns limp and watery on thawing and the mayonnaise dressing separates. Nutrition figures are estimates from standard ingredient data and vary with brands and substitutions.
Easy Creamy Coleslaw
Crisp cabbage, tangy-sweet creamy dressing — the side that goes with everything grilled.
Ingredients
Tick ingredients off as you prep, and tap a step below to mark it done as you cook. Scaling adjusts the listed amounts - seasoning to taste stays your call.
Instructions
- Shred the vegetables. Quarter the cabbage, cut out the core, and slice it as finely as you can manage — thin shreds dress and eat better than thick ones. Combine with the grated carrots in a large colander.
- Salt and drain. Toss the cabbage and carrots with the kosher salt and leave in the colander set over a bowl or in the sink for 1 hour, tossing once or twice. The vegetables will wilt slightly and release a surprising amount of liquid.
- Rinse and dry well. Rinse the vegetables briefly under cold water to remove excess salt, then dry thoroughly — a salad spinner in batches is best, or squeeze handfuls in a clean tea towel. This drying step decides whether the dressing stays creamy.
- Whisk the dressing. In a large serving bowl, whisk the mayonnaise, apple cider vinegar, sugar, Dijon, celery seeds and black pepper together until smooth. Reserve about a third of the dressing in a small container in the fridge.
- Dress the slaw. Add the dried cabbage and carrots and the green onions if using to the bowl and fold through the remaining dressing until every shred is lightly coated. Cover and refrigerate for at least 1 hour so the flavours settle.
- Finish and serve. Just before serving, stir in the reserved dressing for a fresh, creamy finish, taste, and adjust with a pinch more sugar or a splash of vinegar if it needs brightness. Serve cold.
Recipe by Shahid Imran · FryDaily. Printing? This card is designed to print cleanly on its own.
