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Classic Coleslaw
Crunch, tang, creaminess, and celery seeds — the tiny ingredient that turns creamy cabbage into actual coleslaw.
DifficultyEasyTotal time15 minServes8
Overview
Prep15 min
Cook0 min
Total15 min
Servings8
DifficultyEasy
Ingredients
Equipment
- Large bowl
- Whisk
Method
01
Make the dressing
Whisk mayonnaise, apple cider vinegar, Dijon, sugar, celery seeds, salt, and pepper.
02
Combine the vegetables
Combine green cabbage, red cabbage, carrots, and red onion in a large bowl.
03
Dress
Pour the dressing over the vegetables.
04
Toss
Toss until everything is evenly coated.
05
Season
Season to taste.
06
Chill
Refrigerate for at least 1 hour before serving.
Tips
NoteThat hour in the refrigerator matters. The cabbage softens slightly and the dressing gets a chance to become part of the salad instead of simply sitting on top.
NotePre-shredded slaw mix works when time matters more than knife practice.
Nutrition
AllergensEggs, Mustard
Storage
RefrigeratorAirtight up to 3 days; it gets softer but the flavor keeps developing, so day-two slaw is a legitimate snack.
Frequently asked
Can I make it without mayo?+
Yes — a vinegar-based slaw with olive oil, vinegar, and mustard is lighter and keeps longer at picnics.
How do I keep it crunchy?+
Salt the cabbage lightly and let it drain for 20 minutes before dressing, and don't dress until close to serving.
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