Description

A crisp, tangy coleslaw that stays crunchy for days. This recipe uses a salting technique to prevent sogginess and balances creamy mayo with apple cider vinegar for the perfect barbecue side.

Ingredients

Scale

1 medium head green cabbage (2–3 lbs / 900g-1.3kg), cored and sliced into ¼-inch strips
2 large carrots, grated (about 150g)
1 small red onion, thinly sliced (optional, about 50g)
1 tablespoon kosher salt (for salting cabbage)
½ cup full-fat mayonnaise (120g)
3 tablespoons apple cider vinegar (45ml)
1 tablespoon grainy mustard or Dijon mustard (15g)
2 tablespoons granulated sugar (25g)
1 teaspoon freshly cracked black pepper (2g)
Optional: 1 stalk celery, finely diced
Optional: 2 tablespoons fresh dill or parsley, chopped
Optional: ½ teaspoon celery seed

Instructions

Remove wilted outer leaves from the cabbage, cut in half, and remove the core. Slice the cabbage into uniform ¼-inch strips.
Place the shredded cabbage, grated carrots, and sliced onion (if using) in a large bowl. Sprinkle with 1 tablespoon of salt and toss to distribute evenly.
Let the salted vegetables sit for at least 30 minutes (ideally 1-2 hours) to draw out moisture.
Place the vegetables in a colander and press down to squeeze out excess liquid. Rinse briefly under cold water to remove excess salt, then squeeze dry again.
In a small bowl, whisk together the mayonnaise, apple cider vinegar, mustard, sugar, and black pepper until smooth and emulsified.
Transfer the drained vegetables back to the large mixing bowl. Pour the dressing over the vegetables and toss to coat evenly.
Add optional ingredients like celery, herbs, or celery seed if desired.
Cover and refrigerate for at least 1 hour, ideally 2-4 hours, to allow flavors to meld.
Give the slaw a final toss before serving. Adjust seasoning with more vinegar or salt if needed.

Notes

Salting the cabbage is crucial to prevent watery slaw. Do not skip this step. For a lighter version, substitute half the mayonnaise with Greek yogurt. This slaw keeps well in the fridge for up to 5 days but should not be frozen.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 120
Sugar: 5
Sodium: 250
Fat: 10
Saturated Fat: 1.5
Carbohydrates: 8
Fiber: 2
Protein: 1

Keywords: coleslaw, creamy coleslaw, tangy dressing, barbecue side, summer salad, cabbage recipe, vegan coleslaw, meal prep