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….
The best!!! My family and I loved it. There was no left overs!
This is unlike any coleslaw I’ve eaten, in a delicious way. I’m not a big eater of coleslaw because the only mayo I like is Praise, so that’s what I used. Also, I didn’t have apple cider vinegar so in went Italian balsamic and I omitted the sugar, being diabetic and I still couldn’t stuff this up! Delicious as all your recipes. Cuddles to Dozer.
This is the best coleslaw recipe ever! We’ve had 4 times this summer.
Thank you!
Hi Nagi , I’m going to make your coleslaw recipe for the fourth of July , question… recipe calls for 7 cups of shredded cabbage. Stores sell
it shredded in 1,2 and 3 lb. bags. how much does 7cups of shredded cabbage weigh or how many heads would I need? Thanks and happy fourth of July
Excellent slaw! We had it as a side to Nagi’s roast pork recipe, which was also stellar!
I halved the amount of sugar and added an extra dash of ACV. It was still sweet enough, in my opinion, and tangy.
Thanks, Nagi! X
I think my reviews are getting a bit predictable, this was easy to make, hard a lovely tangy taste, and as usual, was a hit with the family!
Wahoo! Thanks so much Bettina, that’s great to hear! N x
Haven’t tried yet – Question: Food processor for the cabbage shredding?
Hi Sarah, depends on your attachment, I prefer a mandolin though. N x
Your coleslaw recipe is so, so delicious, thank you!! Will be my forever, go to.
I’ve made this twice now. First was a few months ago and second was last night.
I love the dressing for it!
Last night we served it with your slow cook bbq pork ribs, that were fantastic!
This was supposed to be 5 stars, sorry I don’t know what happened?
Also, I always add scallions to my coleslaw, so big tick for that variation.
I made this with the yoghurt lemon dressing just cos I didn’t have mayo, it was so good I won’t be needing to buy it to make coleslaw anymore thx!
Awesome Jerri, I’m so glad you loved it! N x
Searched for “Coleslaw Recipe Rin Eats” and you produced the goods, Nagi. Honestly don’t know what I’d do without your incredible collection of humble staples that are next-level delicious 😋
Great coleslaw and so easy to make. We served ours in sandwiches with warm chicken. Everyone loved it. Thanks 😀
Served on the Christmas table and it was a hit. The dressing is the best ever!
Tasted just like a store bought one but better! I can only eat a little of the supermarket ones but I could eat a whole plate of this. Was delicious straight away and days later.
Love this coleslaw. I added the suggested apple and had it as a side with por tonkatsu, with some mixed leaves. Thank you Nagi.
Yum!!! Sounds like you nailed it Carol! N x
I live in Costa Rica I have been following for a while love your recipes and your dog. I want to try this recipe tonight what can I used instead of celery salt? Some times is hard to find all the ingredients
Absolutely loved this recipe. Tried it first time and turned out better than if I had bought it. The whole family were pleased. Thank you!!!
Having trouble finding celery salt- any subs?
Hi Edwina, just leave it out if you’re having trouble finding it 🙂 N x
Go to Bin Inn, the bulk buy store.
Nagi ❤️
Made this for the 2nd time today!!! Sooooo easy peasy! I added just a little bit of onion for flavor … yum 😋 My Dozer (Oreo) loves to eat the carrots 🥕 when I’m preparing the coleslaw. I love all your recipes