Coleslaw is one of those recipes everybody assumes is cheap and easy and somehow still messes up. The common failure — watery, soggy, flavorless slaw — comes from skipping two steps: salting the cabbage and letting it rest. Fix both and you end up with the slaw that turns a pulled-pork sandwich into dinner, or a BBQ plate into something you remember.
Side
Easy
American
Creamy coleslaw
A crisp, tangy coleslaw with cabbage, carrots, and a buttermilk-mayo dressing that's creamy without being heavy — perfect for cookouts and sandwiches.
- Prep
- 15 min
- Cook
- 1 min
- Total
- 45 min
- Serves
- 8
Creamy coleslaw
Serves
8
Scaled 1×. Ingredients adjusted — but cook time, pan size, and oven temperature don't scale linearly. A bigger batch usually needs a bigger pan and a few extra minutes; a smaller batch often finishes sooner. Trust your eyes, not the timer.
Ingredients (13)
Dressing
You'll need
- Large mixing bowl
- Colander
- Box grater or food processor
- Sharp knife
- Whisk
Instructions
0 of 7
Nutrition
Estimated per serving · 1 serving (about 3/4 cup)
175
Calories
2 g
Protein
11 g
Carbs
14 g
Fat
3 g
Fiber
7 g
Sugar
440 mg
Sodium
What to look for when you shop
Best varieties
- Green (Dutch) cabbage — the classic; crisp, mild, sturdy
- Red cabbage — adds color and a slight peppery bite
- Savoy — more tender with crinkly leaves; wilts faster, best eaten day-of
- Napa — for Asian-style slaw; too delicate for creamy dressing
- Pointed (sweetheart) cabbage — sweeter and more tender than regular green
Ripeness
Head should feel heavy and dense for its size with tight, crisp outer leaves. Loose, wilted, or yellowing outer leaves indicate it's been sitting. A light thump should sound solid, not hollow.
Imperfections are fine
A few wilted outer leaves peel away to reveal crisp cabbage underneath — this is normal and no reason to pass on a head. Small black spots can be trimmed. Splits at the top usually happen from rain close to harvest and don't affect the heart.
Good substitutions
- Pre-shredded bagged coleslaw mix — shortcut if time is tight; skip the salting step
- Broccoli slaw (shredded stems) — swap half the cabbage for variety
- Brussels sprouts, shredded — heartier, slightly bitter, great for winter slaw
- Kohlrabi, grated — adds a sweet, crisp element
In season
US cabbage is available year-round from storage, but is at its sweetest in fall (September – November) and spring (March – May).
How much to buy
About 2 1/4 lb — 1 medium green cabbage plus a wedge of red, or 2 smaller heads.
From a grower near you
Find your cabbage grower on CollectiveCrop
A fresh cabbage head from a local farm is crisp, juicy, and genuinely sweet. A storage cabbage from a supermarket that's been sitting in cold rooms for months often tastes bitter and sulfurous — no amount of dressing covers it up. CollectiveCrop is how the local farm finds you, especially during spring and fall peak. For a recipe this simple, fresh cabbage is 80% of the work.
- In season September – November and March – May (peak); year-round from storage
- For this recipe 2 1/4 lb / 1 medium green + wedge of red
- Freshness Picked within this week
- Imperfects welcome Second-grade produce works great here
- Diet-friendly vegetarian · gluten-free
- While you're there Carrots · Scallions or spring onions · Apples (for sweeter slaw variations) · Fresh dill · Buttermilk from a local dairy
At the market
About 2 1/4 lb — 1 medium green cabbage plus a wedge of red, or 2 smaller heads.
Best varieties
- Green (Dutch) cabbage the classic; crisp, mild, sturdy
- Red cabbage adds color and a slight peppery bite
- Savoy more tender with crinkly leaves; wilts faster, best eaten day-of
Good to know
Tips
- Thin shreds matter. Thick cabbage ribbons never soften enough — aim for the thinnest ribbons your knife or processor will make.
- Taste the dressing before tossing. It should be a little too tangy and sweet on its own — the cabbage mutes everything.
- Letting it sit is non-negotiable. The slaw you make at 5pm tastes better at 7pm than at 5:05.
- Add the scallions just before serving so they stay crisp.
- For a cookout, double the recipe and hold half undressed — mix the second batch fresh at the 4-hour mark.
Storage
- Refrigerator: 3 to 4 days in an airtight container. Gets softer on day 3 but still tastes good.
- Dressing (separate): 1 week in a sealed jar.
- Shredded undressed cabbage: 3 days in an airtight container with a paper towel to absorb moisture.
- Freezer: not recommended — cabbage turns mushy when thawed.
Reheating
- Not applicable — coleslaw is served cold.
- To revive dull leftovers: toss with 1 teaspoon fresh vinegar and a pinch of salt.
Make ahead
- Shred the cabbage and carrots up to 2 days ahead; store separately.
- Whisk the dressing up to 4 days ahead; store refrigerated in a jar.
- Combine 1 to 4 hours before serving for the best texture.
Variations
- Vinegar coleslaw (Carolina-style): swap mayo for 1/4 cup olive oil; double the vinegar; add 1 tsp celery seed and 1/2 tsp mustard seed.
- Apple-walnut slaw: add 1 diced apple and 1/3 cup toasted walnuts; great for fall.
- Spicy slaw: add 1 finely diced jalapeño and 1 tablespoon sriracha to the dressing.
- Bacon and cheddar slaw: fold in 1/2 cup crumbled cooked bacon and 1/2 cup shredded sharp cheddar.
- Asian slaw: swap mayo for 3 tbsp tahini + 2 tbsp soy sauce + 1 tbsp rice vinegar; finish with sesame seeds.
- Fish taco slaw: add 1/2 cup chopped cilantro, 1 jalapeño, and juice of a lime.
Swaps
- Vegan: use vegan mayo (Vegenaise or Hellmann's vegan) and skip the buttermilk or use unsweetened oat milk + 1 tsp vinegar.
- Dairy-free: skip the buttermilk; use water + vinegar or unsweetened plant milk + vinegar.
- Lower-sugar: omit the sugar or reduce to 1 tablespoon; let the sweet carrots carry the balance.
- Lighter: swap half the mayo for Greek yogurt for a tangier, less rich version.
Frequently Asked Questions
How do I keep coleslaw from getting watery?
Salt the shredded cabbage and let it sit in a colander for 30 minutes, then squeeze out the released water before dressing. This single step is the difference between crisp slaw and soupy slaw at day two.
How long does homemade coleslaw last?
3 to 4 days refrigerated in an airtight container. The texture actually improves after the first 2 hours as flavors meld; after day 3 it starts to soften. If you need it to hold longer, dress half the batch now and keep the rest undressed.
Can I make coleslaw without mayonnaise?
Yes. Replace the mayo with Greek yogurt (tangier, lighter) or a vinegar-based dressing (olive oil, apple cider vinegar, mustard, and sugar) for a Carolina-style slaw.
What cabbage is best for coleslaw?
Green cabbage is the standard — crisp and mild. A mix of green and red (about 3:1) is classic for color. Savoy is more tender and wilts faster. Napa works for an Asian-style slaw but is too delicate for the classic creamy version.
Should I use a food processor or shred by hand?
Both work. A food processor with a shredding disc is fastest for big batches. Hand-shredding with a sharp knife gives thinner ribbons and better texture — aim for 1/8-inch strands. Avoid the grater — it turns cabbage mushy.
Can I make coleslaw ahead for a party?
Yes. Shred the vegetables and make the dressing up to 2 days ahead, storing separately. Combine 1 to 4 hours before serving for the best texture — just enough time to meld, not enough to go limp.
What's the difference between KFC coleslaw and deli coleslaw?
KFC-style is finely chopped with a sweeter, more vinegar-heavy dressing. Deli coleslaw is coarsely shredded with a richer mayo base. This recipe leans deli-style but sweeter — if you prefer KFC's texture, pulse everything in a food processor until very fine.
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