- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 700 g
- 200 g
- 180 g
- 60 g
- 2 tbsp
- 2 tsp
- 1 tsp
- ½ tsp
- 1 tsp
- ½ tsp
Process
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Finely shred the green cabbage and red cabbage as thinly as you can, ideally 2–3 mm wide. Discard any thick core pieces.
In a large bowl, toss the shredded green cabbage, red cabbage, and grated carrot with the fine salt. Let it sit for 10 minutes, then drain off any liquid that collects at the bottom.
In a separate bowl, whisk the mayonnaise, sour cream, white vinegar, granulated sugar, Dijon mustard, celery seeds, and black pepper until completely smooth.
Pour the dressing over the cabbage and carrot mixture and toss thoroughly with tongs or two forks until every strand is coated.
Taste and adjust with a pinch more fine salt or a few drops of white vinegar if it needs sharpness. Serve immediately, or cover and refrigerate for 30 minutes to let the flavors meld.
Kitchen notes
Kitchen notes
- The most common mistake is dressing the slaw too far ahead: the salt draws water out of the cabbage and the dressing turns watery. If making it ahead, keep the shredded vegetables and dressing separate and toss just before serving.
- Squeeze the salted cabbage gently with your hands or press it in a colander to remove excess moisture; this keeps the finished slaw creamy instead of soupy.
- Shred the cabbage as thinly as possible. Thick shreds stay tough and chewy even after resting, while thin shreds soften just enough to feel tender but still crisp.
- If the slaw looks dry after chilling, stir in 1 tbsp mayonnaise or a splash of milk to loosen the dressing without making it runny.
Substitutions
- sour cream→plain Greek yogurt
- white vinegar→apple cider vinegar
- mayonnaise→vegan mayonnaise for a dairy-free and egg-free version
- granulated sugar→honey
Storage & reheating
Store coleslaw in an airtight container in the refrigerator for up to 3 days. The cabbage will release liquid over time, so drain off any excess before serving. Do not freeze coleslaw; the cabbage becomes mushy and the dressing separates. To revive leftovers, stir in 1 tbsp mayonnaise and a pinch of salt before serving cold.
FAQ
The questions we get asked most
Why is my coleslaw watery?
Salt draws water out of the cabbage, and if the slaw sits too long the dressing separates. Toss the shredded cabbage with salt, let it sit for 10 minutes, then drain and pat dry before adding the dressing. If you are making it ahead, store the vegetables and dressing separately and combine just before serving.
Can I make coleslaw ahead of time?
Yes, but keep the shredded cabbage and carrot in one container and the dressing in another, then toss up to 2 hours before serving. Once dressed, coleslaw is best within 24 hours. If you must dress it early, drain off any liquid that collects and stir in a spoonful of mayonnaise to refresh the texture.
How long does creamy coleslaw last in the fridge?
Properly stored in an airtight container, it keeps for up to 3 days. After that the cabbage softens and the dressing becomes watery. Discard it if it smells sour or looks slimy.
Can I use a food processor to shred the cabbage?
Yes, use the slicing disc, but pulse in short bursts to avoid turning the cabbage into mush. For the best texture, shred by hand with a sharp knife or mandoline. If using a food processor, cut the cabbage into wedges that fit the feed tube and slice them one at a time.
Why is my coleslaw bitter?
The most common cause is the core of the cabbage, which is more bitter than the leaves. Remove the core completely before shredding. If the cabbage is older, it can also taste sharp; soaking the shredded cabbage in ice water for 10 minutes and then drying it well can mellow the flavor.
Can I freeze coleslaw?
No, freezing ruins the texture. The cabbage becomes limp and waterlogged when thawed, and the mayonnaise-based dressing separates. Make only as much as you will eat within a few days.
How do I make coleslaw without mayonnaise?
Replace the mayonnaise and sour cream with an equal amount of plain Greek yogurt or a vinaigrette made from 3 tbsp olive oil, 1 tbsp white vinegar, and 1 tsp Dijon mustard. The result will be tangier and lighter but still creamy if you use yogurt.
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