Creamy Shredded Cabbage Salad

There's something about the sound of a knife hitting a cutting board that still takes me back to my neighbor's kitchen on a sweltering July afternoon. She was making coleslaw for a neighborhood barbecue, and I watched her move through it with such ease—shredding cabbage into ribbons so thin they were almost see-through. I realized then that coleslaw wasn't just a side dish; it was comfort wrapped in crunch, the kind of thing that makes everything else taste better when it sits right beside it on your plate.

I made this coleslaw for the first time as a potluck contribution, slightly nervous I'd overcomplicate something so straightforward. When I pulled it out of the cooler and set it on the table, three different people asked me for the recipe within minutes. That's when I understood—it wasn't fancy or complicated, but it was exactly what people wanted on their plate.

Ingredients

• Green cabbage: A small head gives you about 700 grams of potential—look for one that feels dense and heavy for its size, which means crisp layers waiting inside.
• Carrots: Two medium ones add natural sweetness and a pop of color that makes the whole bowl more inviting.
• Red onion: Optional but honestly, it transforms the dish with a gentle bite and visual appeal that green alone can't match.
• Mayonnaise: This is your creamy base, so use something you actually enjoy eating on its own.
• Apple cider vinegar: The tang that wakes everything up—don't skip it or substitute it lightly.
• Dijon mustard: A tablespoon adds complexity and prevents the dressing from feeling one-dimensional.
• Sugar: Just enough to balance the vinegar's punch without making it sweet.
• Celery seed: A secret weapon that adds a subtle depth, though the coleslaw works beautifully without it.
• Salt and pepper: Season at the end so you can taste as you go.

Instructions

Prep your vegetables:

Shred the cabbage by hand or with a mandoline until it's fine and delicate, then grate the carrots and slice the onion thin. This prep work is where the final texture lives, so take a breath and do it mindfully.

Build the dressing:

Whisk mayonnaise, apple cider vinegar, Dijon mustard, sugar, and celery seed together in a small bowl until completely smooth and the color is even throughout.

Bring it together:

Combine all your shredded vegetables in a large bowl, pour the dressing over them, and toss thoroughly until every piece glistens with the creamy mixture.

Let it rest:

Cover and refrigerate for at least 30 minutes so the vegetables soften slightly and the flavors begin to talk to each other in the cold.

Taste and adjust:

Before serving, give it another toss and taste a bite—you might want a crack more pepper or a pinch more salt, and this is your moment to make it yours.

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I brought this to a family dinner once when I was worried nobody would appreciate my contribution, and my grandmother asked me to write it down. She never asked for recipes—she trusted her instincts in the kitchen—but something about this one felt worth preserving to her, and that meant everything.

Make It Your Own

The beauty of coleslaw is how it responds to what you have on hand and what you're craving. I've stirred in fresh herbs like parsley or dill, scattered raisins for sweetness, added a handful of sunflower seeds for crunch, or even swapped half the mayo for Greek yogurt on mornings when I wanted something lighter. None of these changes feel wrong; they feel like conversations between you and the dish.

The Vinegar-Based Version

Sometimes I crave a brighter, sharper coleslaw—the kind that cuts through rich foods like pulled pork or fried chicken. For this, I replace the mayonnaise with 60 milliliters of good olive oil and increase the vinegar to 3 tablespoons, keeping everything else the same. It tastes completely different but equally satisfying, and it's the recipe I reach for in summer when heat makes me want something that refreshes rather than coats.

Storage and Serving

This coleslaw actually improves after a day in the refrigerator as the cabbage continues to soften and the flavors meld deeper. I've kept it for up to three days and been thrilled with it each time. Always give it a gentle toss before serving and taste for seasoning one final time, since the salt levels can shift slightly as moisture releases from the vegetables.

• Serve it cold straight from the refrigerator—never at room temperature, which dulls its crispness.
• If it seems dry when you come back to it, stir in a tablespoon of vinegar or a splash of water rather than more mayo.
• It's the perfect companion to barbecue, sandwiches, fish tacos, or grilled meats of any kind.

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Coleslaw has a quiet way of becoming indispensable once you've made it a few times—suddenly you're making extra batches, sharing it with friends, and finding new meals to pair it with. It's one of those dishes that proves the simplest things, made with care and the right proportions, are often exactly what we needed.

Recipe FAQs

→ Can I make this salad in advance?

Yes, refrigerate the salad for at least 30 minutes to let flavors meld. It can be made up to a day ahead.

→ What can I use instead of mayonnaise?

For a lighter version, replace half the mayonnaise with Greek yogurt or use olive oil to create a vinegar-based dressing.

→ Is red onion necessary in the salad?

Red onion is optional but adds a mild sharpness and color contrast to the salad.

→ How do I get a crunchy texture in this dish?

Using finely shredded fresh cabbage and grating carrots ensures a crisp texture that pairs well with the creamy dressing.

→ What are good additional flavorings for this salad?

Try adding sliced green onions, chopped parsley, or raisins for extra flavor and texture variety.