Classic Creamy Coleslaw
Easy Classic Creamy Coleslaw with shredded green and red cabbage, grated carrot, and a tangy creamy mayo dressing with apple cider vinegar, Dijon mustard, sugar, and celery seed — the best make-ahead potluck side dish ready in 15 minutes.
Equipment
- large mixing bowl
- Sharp knife or mandoline
- box grater
- Small bowl for dressing
- Whisk or jar
Ingredients
Coleslaw
- 0.5 head green cabbage, shredded thin about 6 cups shredded
- 0.25 head red cabbage, shredded thin about 2 cups shredded
- 2 medium carrots, grated
- 1 tsp salt for salting cabbage before dressing
Creamy Dressing
- 0.5 cup full-fat mayonnaise
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tbsp granulated sugar adjust to taste
- 0.5 tsp celery seed
- 0.25 tsp black pepper
- pinch of salt to taste in dressing
Instructions
- Shred the green and red cabbage as thin as possible. Grate the carrots. Combine in a large bowl. Sprinkle with 1 teaspoon salt, toss, and let sit 15 minutes.
- Squeeze handfuls of the salted cabbage firmly over the sink to remove excess liquid. Return to the bowl.
- Whisk together mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seed, black pepper, and a pinch of salt until smooth. Taste and adjust.
- Pour dressing over the cabbage and toss thoroughly until every strand is coated.
- Cover and refrigerate for at least 2 hours — 4 hours or overnight is ideal.
- Toss again before serving. Taste and adjust with a splash of vinegar or pinch of salt if needed. Serve cold.
Notes
Salt the shredded cabbage and let sit 15 minutes, then squeeze out all excess liquid before dressing — this prevents watery coleslaw. Taste the dressing before adding to cabbage — it should taste slightly over-seasoned. Dress at least 2 hours ahead, ideally overnight. Start with less dressing than you think you need — the cabbage releases more moisture as it sits. Celery seed is essential — don't skip it.