Creamy Coleslaw
Creamy coleslaw with a tangy homemade dressing that stays crunchy, not watery. Great with pulled pork, fried chicken and fish tacos.
17% of it needs you at the counter
- Hands-on
- 15 min
- Resting
- 1 hr 15 min
- Serves
- 8
- Calories
- 170
- Protein
- 1 g
- Per serving
- $0.45
Why this recipe works
Coleslaw is the side that goes with almost everything from the grill or the fryer. Most homemade slaw goes wrong for one reason, water, and the fix is a short salt-and-drain step before the dressing goes on.
- Salting the shredded cabbage and letting it drain draws out the water that would otherwise thin the dressing into a puddle at the bottom of the bowl.
- Squeezing the cabbage after salting keeps it crunchy and lets the dressing cling, so you need less mayonnaise.
- Celery seed and cider vinegar give the classic deli coleslaw flavor that plain mayonnaise and sugar don't.
Ingredients
For the dressing
You will need
- Colander
- Large bowl
- Sharp knife or food processor with slicing disk
Method
Tap a step number to mark it done.
Shred the cabbage
Quarter the cabbage, cut out the core and slice it as thinly as you can, about ⅛ inch. Long, fine shreds hold dressing better than chunky ones.
AI-generated illustration of this step. Salt and drain
Toss the cabbage with 1 teaspoon salt in a colander set over a bowl and leave for 45 minutes. Water will drip out and the cabbage will soften slightly but stay crisp.
AI-generated illustration of this step. Squeeze it dry
Grab the cabbage by the handful and squeeze firmly, then press it in a clean towel. Put it in a large bowl with the carrots.
AI-generated illustration of this step. Whisk the dressing
Whisk the mayonnaise, vinegar, sugar, mustard, celery seed and a few grinds of pepper until smooth.
AI-generated illustration of this step. Toss and chill
Pour the dressing over the cabbage and toss until evenly coated. Taste; it usually needs no more salt. Cover and chill for 30 minutes to 1 hour before serving.
AI-generated illustration of this step.
Cook's notes
- Don't rinse the cabbage after salting. Squeezing removes enough salt, and rinsing puts the water back.
- For pulled pork sandwiches, add another tablespoon of vinegar so the slaw cuts through the rich meat.
- It stays crunchy for 2 days in the fridge. Stir before serving and pour off any liquid that collects.
Nutrition per serving
170 calories
$0.45 estimated cost per serving
Where the calories come from
| Protein | 2% of calories | 1 g |
|---|---|---|
| Carbs | 16% of calories | 7 g |
| Fat | 82% of calories | 16 g |
| Fiber | 2 g | |
| Sodium | 310 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
How do you keep coleslaw from getting watery?
Salt the shredded cabbage and let it drain for 30 to 60 minutes, then squeeze it before dressing. Raw cabbage releases a lot of water once salted dressing touches it.
Can I use a bag of coleslaw mix?
Yes. A 14-ounce bag replaces the cabbage and carrots. Salting is still worth doing, though 20 minutes is enough for the thinner shreds.
Is this coleslaw gluten-free?
Yes, as long as your mayonnaise and mustard are labeled gluten-free, which most major brands are.
