The Creamy Coleslaw Recipe That Doesn't Get Soggy by Hour Two — Finally
This creamy coleslaw recipe uses one simple trick — salting the cabbage — to stay crunchy for days instead of turning soggy. It's the perfect make-ahead side for BBQs, potlucks, and summer cookouts.
Equipment
- Large Colander
- Chef's knife (or mandoline)
- Box Grater or Food Processor
- Clean Kitchen Towel
- Large Mixing Bowl
- Medium bowl
- Whisk
Ingredients
Coleslaw
- 1 medium head green cabbage (about 2 pounds)
- 2 large carrots, peeled and shredded
- 1/2 small red onion, very thinly sliced
- 1 teaspoon kosher salt
Dressing
- 2/3 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon granulated sugar
- 1/2 teaspoon celery seed
- 1/4 teaspoon black pepper
- 1 pinch salt
Instructions
- Shred the cabbage into thin 1/8-inch ribbons.
- Place the shredded cabbage in a colander and toss with 1 teaspoon kosher salt. Let sit for 30 minutes.
- Rinse the cabbage thoroughly under cold water to remove the salt.
- Transfer the cabbage to a clean kitchen towel, gather the corners, and squeeze out as much water as possible.
- In a large bowl, combine the dry cabbage with shredded carrots and thinly sliced red onion.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, black pepper, and a pinch of salt.
- Pour about three-quarters of the dressing over the vegetables and toss well. Add more dressing until every shred is coated, but no dressing pools at the bottom.
- Transfer to a serving bowl, give it one last toss, and garnish with extra carrot ribbons and black pepper if desired.
Notes
Make ahead: Salt, rinse, and squeeze the cabbage up to 2 days ahead. Store dry in a sealed container in the fridge. Toss with dressing 15-20 minutes before serving.
Storage: Dressed coleslaw keeps in an airtight container in the fridge for up to 4 days. The crunch softens slightly after day one, but the flavor gets tangier and better.
Substitutions: Use vegan mayonnaise for a dairy-free version. Add minced jalapeño or hot sauce for a spicy kick. Swap sugar for honey. Use a 14-ounce bag of coleslaw mix, but still salt and squeeze it.