Simple and Tasty Coleslaw Recipe

Short Description

This creamy cabbage coleslaw combines finely shredded green cabbage, sharp red onion, sweet carrot, and fresh parsley—all tossed in a tangy, creamy dressing. It’s a crunchy, colorful salad that balances sweet, savory, and zesty flavors beautifully.

Why You’ll Love This Recipe

It’s refreshingly crisp, suitably creamy, and bursting with bright, well-balanced flavors. Perfect for pairing alongside grilled dishes, sandwiches, or as a standalone salad. The texture and flavor depth make it a timeless favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 large head green cabbage (about 3½ lb), finely shredded
• 1 large red onion, finely sliced
• 1 large carrot, peeled and grated
• ¼ cup roughly chopped fresh parsley leaves
• 1 cup white sugar
• ½ cup kosher salt
• ¾ cup mayonnaise
• ¼ cup apple cider vinegar
• 2 Tbsp Dijon mustard
• 1 Tbsp freshly ground black pepper
• 3 Tbsp sugar

Directions

1. Prepare the vegetables: Finely shred the cabbage using a mandoline or slice thinly by hand. Thinly slice the red onion. Peel and grate the carrot using a box grater (large holes) or food processor. Roughly chop the parsley.
2. Dry-salt the veggies: In a large bowl, toss together the cabbage, red onion, carrot, parsley, 1 cup white sugar, and ½ cup kosher salt. Mix until evenly coated. Let sit for about 30 minutes—this step helps draw out excess moisture and mellows the sharpness.
3. Rinse and drain: Rinse the vegetable mixture under cold running water to remove excess salt and sugar, then drain thoroughly. For extra crispness, you can gently press or pat with paper towels to remove as much liquid as possible.
4. Make the dressing: In a separate bowl, whisk together ¾ cup mayonnaise, ¼ cup apple cider vinegar, 2 Tbsp Dijon mustard, 1 Tbsp freshly ground black pepper, and an additional 3 Tbsp sugar until smooth and well combined.
5. Combine: Add the drained vegetables to the dressing. Toss well until everything is evenly coated. Adjust seasoning to taste—add more sugar for sweetness, vinegar for tang, or pepper for bite.
6. Chill before serving: Cover and chill the coleslaw in the fridge for at least 1 hour. This helps meld the flavors and gives it a refreshingly chilled texture.

Servings and timing

• Servings: Approximately 8–10 as a side dish
• Prep time: ~20 minutes (plus 30 minutes for salting and resting)
• Total time: ~50 minutes (including resting and chilling)

Variations

• Lighter version: Use Greek yogurt instead of mayonnaise for a tangier, lighter dressing.
• Herb twist: Substitute parsley with chopped cilantro for a different herbal profile.
• Onion swap: Replace red onion with yellow onion for a milder flavor.
• Extra crunch: Add sliced bell peppers or diced celery for additional texture and flavor.
• Healthier sweetener: Replace some sugar with honey or maple syrup for a natural sweetness.

Storage/Reheating

• Storage: Store the coleslaw in an airtight container in the refrigerator for up to 3 days.
• Refrigeration tip: The coleslaw will release more liquid over time; gently toss again before serving to redistribute the dressing and keep it creamy.
• Freezing: Not recommended, as the vegetables will release too much water and become soggy.

FAQs

Can I skip the salting step?

It’s not recommended—the salt helps draw out moisture, improving the coleslaw’s texture and flavor. Without it, the final result may feel watery or less flavorful.

Why are there two amounts of sugar?

Yes—1 cup sugar is used in the dry-salting step to tenderize and season the cabbage and onion. The additional 3 tablespoons go into the dressing to balance the vinegar’s tang.

Is the coleslaw gluten‑free?

Yes. Ensure that your mayonnaise and mustard are gluten-free to keep the dish safe for gluten-sensitive individuals.

Can I make this ahead of time?

Yes—prepare earlier in the day, chill, and toss again just before serving. It’s great for entertaining as flavors develop over time.

Can I adjust the sweetness or tang?

Absolutely—feel free to tweak sugar or vinegar quantities to suit your taste preferences.

Can I use regular salt instead of kosher salt?

You can, but reduce the amount by half, as table salt is denser and more mineral-rich than kosher salt.

Is this vegan-friendly?

To make it vegan, substitute mayonnaise with a plant-based version and ensure mustard doesn’t contain honey.

How long is it good in the fridge?

Store for up to 3 days. Stir before serving if liquid separation occurs.

Can I add extra herbs or spices?

Yes—try adding chopped dill, chives, or a pinch of celery seed for added flair.

What goes well with this coleslaw?

It pairs beautifully with BBQ meats, fish tacos, grilled chicken, or just as a fresh side to sandwiches and burgers.

Conclusion

This creamy cabbage coleslaw is a reliable side that delivers a satisfying crunch, vibrant flavors, and perfect balance of sweet, tangy, and savory notes. Whether for casual meals or parties, it’s easy to prepare and beautifully versatile.