Just a great, creamy, traditional Coleslaw recipe with a terrific homemade Coleslaw dressing. Everything you want, none of the unnecessary extras. A staple for that’s even better the next day!
For a healthier version with no mayo, make this Cole slaw with a Creamy Yogurt Coleslaw Dressing (it’s so good!) OR try the RecipeTin No Mayo Coleslaw.
Coleslaw recipe in a snap
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Type of cabbage for Coleslaw – green cabbage is the classic. Red cabbage is great too (but will bleed colour slightly), savoy and Napa cabbage can also be used.
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How long does Coleslaw last? Up to 5 days in the fridge.
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What’s in Coleslaw Dressing? Mayonnaise, sour cream or yogurt, vinegar, mustard, celery salt and sugar.
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Why does my Coleslaw get watery? Because you didn’t use enough dressing. The Dressing extracts water from the cabbage which thins the dressing. You need to start with plenty of thick Coleslaw Dressing which is then thinned out when the cabbage wilts and leaches water.
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How much Coleslaw to make per person? 1/2 a head of cabbage will make enough for 10 people as a side for a meal, or 15 people at a large gathering with plenty of other food on the buffet. So for 100 people, you will need 5 heads of cabbage as a side for a meal, or 3 1/2 heads as part of a larger buffet.
A great Coleslaw doesn’t need a ton of ingredients.
All you need is cabbage, carrot and a terrific Coleslaw dressing for this summertime classic. Along with Macaroni Salad and Caprese Salad, this is the salad we take to gatherings, that we lay out on buffets – because we know it’s a sure thing!
It lasts for days in the fridge so we have a great standby side for dinners and quick additions to lunchboxes. A traditional Coleslaw recipe is a classic that will never go out of fashion!
Coleslaw dressing
I’m a firm believer that Coleslaw should be JUICY. Just like it’s served up at KFC and other popular takeout chains. And juicy means plenty of dressing!
I like BUT if you just load up your dressing with tons of mayo, it weighs it down with too much fat, making the Cole slaw excessively rich and soaking the cabbage to the point of being soggy mush.
So I like to make plenty of dressing with a combination of both mayonnaise and sour cream, plus mustard and celery salt for flavour, and vinegar to cut through the richness.
Why does my Coleslaw get watery?
Most likely because you are not using enough dressing. Coleslaw is meant to be set aside to wilt before serving, during which time water is extracted from the cabbage which thins the dressing.
So you need to ensure there’s enough Dressing otherwise your Coleslaw becomes watery!
Key Tip: Give it time
To achieve that perfect Coleslaw texture, it needs time to soften so you don’t have stiff prints of cabbage poking out all over the place. At least 20 minutes, better at 2 hours or overnight.
The salt and sugar in the dressing draws out the moisture from the cabbage, thinning out the rich dressing and making the Coleslaw ultra juicy, as well as giving time for the flavours to meld.
Serve this with BBQ Pulled Pork (make sliders!), BBQ Brisket or these terrific sticky Country-Style Chicken Thighs with a side of steamed corn for a summer cookout indoors! – Nagi x
MORE SUMMER SALADS to take to gatherings
- Italian Pasta Salad
- Potato Salad and Lemon Potato Salad
- Pearl Couscous Salad <– personal fave!
- Wild Rice Salad <– reader fave!
- 12 Minute Sun Dried Tomato Couscous Salad
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Browse all Pasta Salads and Rice Salad
WATCH HOW TO MAKE IT
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Coleslaw
Ingredients
- 7 cups green cabbage , finely shredded (Note 1)
- 1 medium carrot , shredded (1 1/2 cups)
Dressing
- 1/2 cup Hellman's mayonnaise (or other whole egg mayo)
- 1/2 cup sour cream or yoghurt, full fat is best
- 1 1/2 tbsp apple cider vinegar (or sub with white wine vinegar)
- 2 tsp Dijon mustard
- 2 tbsp white sugar
- 3/4 tsp celery salt
- 1/4 tso black pepper
Instructions
- Mix Dressing ingredients together.
- Place cabbage and carrot in a bowl. Pour over Dressing, toss well. Set aside for at least 20 minutes before serving, preferably 2 hours - this will make the cabbage go limp as it should, and also draw moisture out of the cabbage and carrot to thin out the dressing. Overnight is even better!
- Toss well before serving.
Recipe Notes:
Add chopped or sliced onions
Add shallots/scallions finely sliced on the diagonal
Swap out some of the green cabbage for red cabbage (love the colour)
Granny smith apples cut into batons (YUM that would be fantastic!) 4. Nutrition per serving, assuming 8 servings.
Nutrition Information:
LIFE OF DOZER
Flashback: when he was a puppy and couldn’t get down stairs….
Making a Nagi’s NYE feast for the family tonight – oven baked BBQ ribs with coleslaw, macaroni salad and grilled corn. Coleslaw is perfect! Thanks as always Nagi.
Nagi, I am a regular – and very happy – user of your recipes, but this one didn’t work for me. A bit too sweet (and I used less sugar) and too sloppy. Sorry 😞
Another winning recipe Nagi!
Also enjoying your recipes in the Melbourne Age,
This is my favorite food website. Keep up the Great work 🙂
That puppy is adorable
This is going in my favorites Book. Very delicious and perfect consistency, not watery all.
Nagi, thank you for another successful recook. It has won over all of my family from old to young, even my anti-dairy mom and anti salad dad. It is amazing, followed instruction as is except I used grainy mustard (that is all I have on hand)
This is the VERY best coleslaw
dressing l have ever tasted,and l can tell you l have tasted a lot as l am 81 years old.
Keep up the good work, l love all your recipes.Love to your lovely dog.
Thank you Caroline!! What a lovely comment! I am so glad you enjoyed it. N x