The first time I made this coleslaw I thought it might be too simple to be memorable.
Two weeks later it was the first thing people helped themselves to at a backyard BBQ.
This version is creamy, slightly tangy, and stays crisp longer than most store-bought slaws.
It’s a winner because the dressing balances mayo and Greek yoghurt for richness and brightness.
The salt-and-squeeze trick on the cabbage keeps the texture perfectly crunchy.
If you’re pairing it with oven chicken or sandwiches, it’s the kind of recipe that improves with a little chill time.
Why You’ll Love This Recipe
- Quick to make with a food processor or box grater.
- Balanced dressing: rich but not cloying, with vinegar tang and mustard bite.
- Crisp texture holds up for hours — great for picnics and meal prep.
- Easy to scale up for a crowd without losing crunch.
- Uses pantry staples and lets the veg shine.
This coleslaw delivers a satisfying crunch from freshly shredded cabbage and snap from grated carrot, rounded by the creamy dressing that has just enough acid to cut through the fat.
Every mouthful alternates texture and flavor — the cabbage keeps its structure, the carrot brings sweetness, and the onion adds a faint sharpness that the mustard ties together.
"Five stars — I doubled it for a family cookout and it disappeared first. Perfectly balanced and stays crunchy all afternoon." — Reader: Emma
Key Ingredients
White cabbage (about 900g): The cabbage is the backbone of this slaw. Choose a firm, pale-green head with tightly packed leaves for the best crunch and neutral flavor. Green or white cabbage is classic here; avoid older, wilted heads which will be soft and watery.
Good-quality mayonnaise (150g): Mayonnaise provides the creamy mouthfeel and carries flavors. Use a full-fat, flavorful mayo — brands like Hellmann’s or a trusted local jarred mayo work well — because a thin, bland mayo will make the dressing taste flat.
Greek yoghurt or soured cream (100g): This brings tang and lightens the dressing so it isn’t overwhelmingly heavy. Full-fat Greek yoghurt gives creaminess without thinning the dressing; if you want extra tang, use soured cream or extra-sturdy Greek yoghurt.
Apple cider vinegar (3 tablespoons) and Dijon mustard (1 tablespoon): These two ingredients build the dressing’s acid and depth. Apple cider vinegar gives a mellow, fruity sharpness while Dijon adds savory complexity and helps emulsify the dressing.
Full ingredient list:
- 1 medium white or green cabbage (about 900g), core removed and finely shredded
- 2 large carrots, peeled and coarsely grated
- 1 small red onion, very finely sliced or minced
- 150g good-quality mayonnaise
- 100g Greek yoghurt or soured cream (for extra tang)
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1–2 tablespoons caster sugar (adjust to your taste)
- 1/2 teaspoon celery salt (optional, but recommended)
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- A handful of fresh parsley, finely chopped (for garnish)
Step-by-Step Instructions
Step 1: Prepare the vegetables
Finely shred the cabbage, grate the carrots, and slice the red onion very thinly.
Place all the prepared vegetables in a large mixing bowl so they can be dressed easily.
Pro Tip: Use a mandoline or the shredding disc on a food processor for even, restaurant-style slices.
Visual cue: The cabbage pieces should be thin ribbons that bend easily without feeling soggy.
Step 2: Optional salt-and-rest for extra crispness
For extra crunch, sprinkle 1/2 teaspoon fine sea salt over the shredded cabbage and toss.
Place the cabbage in a colander over the sink and let it rest for 30–60 minutes; this draws out excess water.
After resting, press handfuls of cabbage to squeeze out moisture, then pat dry with a clean towel or paper towel.
Pro Tip: You’ll know it’s ready when the cabbage feels drier and has lost a little bulk — this reduces dilution of the dressing.
Step 3: Make the dressing
In a medium bowl, whisk together the mayonnaise, Greek yoghurt (or soured cream), apple cider vinegar, and Dijon mustard until smooth.
Add 1–2 tablespoons caster sugar, celery salt if using, and the black pepper, then taste and adjust seasoning.
Pro Tip: Whisk vigorously or use a small immersion blender to get a silky, emulsified dressing that clings to the veg.
Visual cue: The dressing should be glossy and thick enough to coat the back of a spoon without running off immediately.
Step 4: Combine and chill
Pour the dressing over the prepared vegetables and mix gently until everything is evenly coated.
Cover the bowl and chill for at least 1 hour before serving to let flavours meld.
Pro Tip: If you want the slaw ready sooner, mix and let it rest 20–30 minutes, but the full hour gives the best depth of flavor.
Visual cue: After chilling, the cabbage should glisten with dressing but still look visibly crisp, not limp.
Expert Tips for Success
- Use the right shred size: Shred cabbage thinly (about 2-3 mm). Thicker shreds can taste stringy and won’t pack or toss as nicely. A food processor with a thin shredding disk speeds the job and creates uniform texture.
- Control moisture: If your cabbage is watery after shredding, salt it and press as described. Removing excess water prevents a soggy slaw and keeps the dressing concentrated.
- Balance the acid and sugar: Start with 1 tablespoon sugar and add more only if the dressing tastes too sharp. The sugar smooths the acidity without making the slaw sweet.
- Taste as you go: Season the dressing before you combine. The flavors change slightly after chilling, so aim for slightly brighter than you want when warm.
- Use full-fat ingredients: Full-fat mayo and Greek yoghurt give the best mouthfeel. Low-fat versions can become thin and less satisfying.
- Mustard as an emulsifier: Dijon mustard helps the oil and vinegar elements bind with mayo; don’t skip it unless you dislike mustard.
- Make ahead smartly: You can make the dressing a day ahead and refrigerate it. Give it a good whisk before tossing with the vegetables.
- Equipment note: A salad spinner is invaluable for drying cabbage after the salt-rest. Alternatively, press with paper towels until moisture stops appearing.
- Onion milder: If red onion is too sharp raw, soak the sliced onion in iced water for 5-10 minutes to mellow it before adding. Pat dry thoroughly.
- Presentation tip: Toss half the parsley into the slaw and reserve the rest to sprinkle on top just before serving for a fresh pop of color.
Storage & Freezing
Fridge storage: Store the coleslaw in an airtight container in the refrigerator.
It will stay at peak texture for up to 3 days; expect gradual softening after that, as the dressing continues to break down the cell walls.
Make-ahead: For best freshness, store the dressing and vegetables separately.
Keep the veggies in a sealed container and the dressing in a smaller jar; combine within 24 hours for the freshest crunch.
Freezing: Do not freeze assembled coleslaw — freezing destroys the cabbage texture and makes it mushy.
If you must freeze components, freeze the dressing only in a sealed container for up to one month and thaw in the fridge before whisking and serving.
Reheating / serving after storage: Serve chilled straight from the refrigerator.
If the slaw has softened slightly, stir in a tablespoon of fresh yogurt or a squeeze of lemon to refresh the flavor and texture.
Variations & Substitutions
- Creamy but lighter: Swap half the mayonnaise for extra Greek yoghurt, or use a light mayo and full-fat Greek yogurt for a lighter feel without losing tang.
- Vegan option: Replace mayonnaise with a vegan mayonnaise and Greek yoghurt with unsweetened, thick plant-based yogurt. Increase mustard slightly to boost flavor.
- Herb-forward: Add chopped dill or tarragon instead of parsley for a different aromatic lift. A tablespoon of chopped chives also works well.
- Crunch add-ins: Fold in a handful of toasted sunflower seeds or slivered almonds for an extra textural contrast and nutty flavor.
- Spicy twist: Stir in 1 teaspoon Sriracha or 1/2 teaspoon cayenne to the dressing for a subtle heat that pairs well with smoky meats.
- Swap cabbage: Use half red cabbage and half white for color and a slightly earthier flavor; note that red cabbage can tint the dressing pink.
- Pairing note: This coleslaw plays perfectly with roasted or baked chicken; for oven chicken recipes I often reference simple juicy baked chicken breast recipes to serve alongside.
Frequently Asked Questions
Q: Can I make coleslaw without mayonnaise?
A: Yes. Use a base of Greek yoghurt and a small amount of olive oil to replace mayo, and add Dijon for emulsion. A vinaigrette-style slaw (vinegar, oil, mustard, sugar) is also excellent for a lighter, tangier version.
Q: How far in advance can I prepare this coleslaw?
A: For optimal texture, prepare the vegetables and dressing separately up to 24 hours ahead, then toss within an hour of serving. Fully assembled slaw holds for about 3 days in the fridge but will soften over time.
Q: Why did my coleslaw turn watery?
A: Common causes: using a watery cabbage, not removing moisture after salting, or over-thinning the dressing. Salt-and-rest or a salad spinner helps, and keep the dressing thick enough to coat without pooling.
Q: Can I use pre-shredded coleslaw mix from the store?
A: You can, but pre-shredded mixes often contain excess moisture and lose crunch faster. If you use store-bought mix, pat it dry and salt briefly to remove water before dressing.
Q: How can I keep the slaw from losing color and going limp at a picnic?
A: Keep it chilled until serving, use the salt-and-rest trick to remove excess moisture, and store in an insulated cooler. Serving it in smaller shallow bowls rather than one large bowl reduces warming from ambient air and hands.
Final Thoughts
This coleslaw is an everyday recipe that behaves like something special at the table.
It’s flexible, forgiving, and keeps its crunch longer than most.
If you try it, please leave a star rating in the recipe card below or pin this to Pinterest so others can find it.
Conclusion
If you want a comparison to other popular coleslaw recipes, I recommend checking this classic take at Ask Chef Dennis’ Easy Homemade Coleslaw Recipe for another straightforward method.
For a roundup that ranks creamy coleslaw styles and variations, the Allrecipes piece I Tried Our 5 Most Popular Creamy Coleslaw Recipes and the … offers useful perspective.
If you’re curious about a Southern-style slaw with a slightly different seasoning profile, see the recipe at Whisk It Real Gud’s Easy Southern Coleslaw Recipe.
Creamy Coleslaw
Ingredients
Vegetables
- 1 medium white or green cabbage (about 900g), core removed and finely shredded Choose a firm, pale-green head for best crunch.
- 2 large carrots, peeled and coarsely grated
- 1 small red onion, very finely sliced or minced Soaking in ice water can mellow the flavor.
Dressing
- 150 g good-quality mayonnaise Use full-fat for the best mouthfeel.
- 100 g Greek yoghurt or soured cream For extra tang, use soured cream.
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard Helps emulsify the dressing.
- 1-2 tablespoons caster sugar Adjust to taste.
- 1/2 teaspoon celery salt (optional) Recommended for added flavor.
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
Preparation
- Finely shred the cabbage, grate the carrots, and slice the red onion very thinly. Place all the prepared vegetables in a large mixing bowl.
- For extra crunch, sprinkle 1/2 teaspoon fine sea salt over the shredded cabbage and toss. Let it rest in a colander for 30–60 minutes to draw out excess moisture.
- After resting, press handfuls of cabbage to squeeze out moisture, then pat dry with a clean towel.
Make the Dressing
- In a medium bowl, whisk together the mayonnaise, Greek yoghurt (or soured cream), apple cider vinegar, and Dijon mustard until smooth.
- Add 1–2 tablespoons caster sugar, celery salt if using, and black pepper. Adjust seasoning to taste.
Combine and Chill
- Pour the dressing over the prepared vegetables and mix gently until everything is evenly coated.
- Cover the bowl and chill for at least 1 hour before serving to let flavors meld.
