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Home Side Salads

Coleslaw

By:Nagi
Published:30 Jun '18Updated:14 Sep '20
176 Comments
Recipe v Video v Dozer v

Just a great, creamy, traditional Coleslaw recipe with a terrific homemade Coleslaw dressing. Everything you want, none of the unnecessary extras. A staple for that’s even better the next day!

For a healthier version with no mayo, make this Cole slaw with a Creamy Yogurt Coleslaw Dressing (it’s so good!) OR try the RecipeTin No Mayo Coleslaw.

Close up of juicy Coleslaw in a glass bowl

Coleslaw recipe in a snap

  • Type of cabbage for Coleslaw – green cabbage is the classic. Red cabbage is great too (but will bleed colour slightly), savoy and Napa cabbage can also be used.

  • How long does Coleslaw last? Up to 5 days in the fridge.

  • What’s in Coleslaw Dressing? Mayonnaise, sour cream or yogurt, vinegar, mustard, celery salt and sugar.

  • Why does my Coleslaw get watery? Because you didn’t use enough dressing. The Dressing extracts water from the cabbage which thins the dressing. You need to start with plenty of thick Coleslaw Dressing which is then thinned out when the cabbage wilts and leaches water.

  • How much Coleslaw to make per person? 1/2 a head of cabbage will make enough for 10 people as a side for a meal, or 15 people at a large gathering with plenty of other food on the buffet.  So for 100 people, you will need 5 heads of cabbage as a side for a meal, or 3 1/2 heads as part of a larger buffet.

A great Coleslaw doesn’t need a ton of ingredients.

All you need is cabbage, carrot and a terrific Coleslaw dressing for this summertime classic. Along with Macaroni Salad and Caprese Salad, this is the salad we take to gatherings, that we lay out on buffets – because we know it’s a sure thing!

It lasts for days in the fridge so we have a great standby side for dinners and quick additions to lunchboxes. A traditional Coleslaw recipe is a classic that will never go out of fashion!

Coleslaw dressing being poured over the Coleslaw

Coleslaw dressing

I’m a firm believer that Coleslaw should be JUICY. Just like it’s served up at KFC and other popular takeout chains. And juicy means plenty of dressing!

I like BUT if you just load up your dressing with tons of mayo, it weighs it down with too much fat, making the Cole slaw excessively rich and soaking the cabbage to the point of being soggy mush.

So I like to make plenty of dressing with a combination of both mayonnaise and sour cream, plus mustard and celery salt for flavour, and vinegar to cut through the richness.

Why does my Coleslaw get watery?

Most likely because you are not using enough dressing. Coleslaw is meant to be set aside to wilt before serving, during which time water is extracted from the cabbage which thins the dressing.

So you need to ensure there’s enough Dressing otherwise your Coleslaw becomes watery!

Photo of Coleslaw in a bowl, ready to be served.

Key Tip: Give it time

To achieve that perfect Coleslaw texture, it needs time to soften so you don’t have stiff prints of cabbage poking out all over the place. At least 20 minutes, better at 2 hours or overnight.

The salt and sugar in the dressing draws out the moisture from the cabbage, thinning out the rich dressing and making the Coleslaw ultra juicy, as well as giving time for the flavours to meld.

Serve this with BBQ Pulled Pork (make sliders!), BBQ Brisket or these terrific sticky Country-Style Chicken Thighs with a  side of steamed corn for a summer cookout indoors! – Nagi x


MORE SUMMER SALADS to take to gatherings 

  • Italian Pasta Salad
  • Potato Salad and Lemon Potato Salad
  • Pearl Couscous Salad <– personal fave!
  • Macaroni Pasta Salad

  • Wild Rice Salad <– reader fave!
  • 12 Minute Sun Dried Tomato Couscous Salad
  • Browse all Pasta Salads and Rice Salad

Coleslaw being served with tongs, showing how juicy the Coleslaw is.

WATCH HOW TO MAKE IT

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Close up of juicy Coleslaw in a glass bowl

Coleslaw

Author: Nagi | RecipeTin Eats
Prep: 10 minutes mins
Cook: 20 minutes mins
Resting: 20 minutes mins
Total: 30 minutes mins
Side
Western
4.93 from 78 votes
Servings6 - 8 people
Tap or hover to scale
Print
  • 77
RECIPE VIDEO ABOVE. A really great Coleslaw doesn't have tons of ingredients in it - just cabbage and carrot. It's really all about the dressing! Serve as a side salad or pile onto sandwiches. A terrific summer salad that's even better the next day. Try this on BBQ Pulled Pork Sandwiches! User slider to scale recipe - click on servings.

Ingredients

  • 7 cups green cabbage , finely shredded (Note 1)
  • 1 medium carrot , shredded (1 1/2 cups)

Dressing

  • 1/2 cup Hellman's mayonnaise (or other whole egg mayo)
  • 1/2 cup sour cream or yoghurt, full fat is best
  • 1 1/2 tbsp apple cider vinegar (or sub with white wine vinegar)
  • 2 tsp Dijon mustard
  • 2 tbsp white sugar
  • 3/4 tsp celery salt
  • 1/4 tso black pepper

Instructions

  • Mix Dressing ingredients together.
  • Place cabbage and carrot in a bowl. Pour over Dressing, toss well. Set aside for at least 20 minutes before serving, preferably 2 hours - this will make the cabbage go limp as it should, and also draw moisture out of the cabbage and carrot to thin out the dressing. Overnight is even better!
  • Toss well before serving. 

Recipe Notes:

1. 7 cups of shredded cabbage is less than half a medium sized cabbage, 1/4 of a large one (i.e. just smaller than the size of a basketball).
2. MAKE AHEAD: Coleslaw that's already dressed is terrific for 2 days, still very good on Day 3, and still good up to 5 days.
You can also place carrot and cabbage in a ziplock bag, squeeze out excess air then refrigerate for up to 5 days. Make the dressing and store in the fridge separately. Then dress before serving (remember to set aside to wilt!).
3. This recipe serves 6 - 8 as a side. It makes enough for one batch of the BBQ Pulled Pork Sandwiches.
3. VARIATION suggestions from readers (and some from me!):
Add chopped or sliced onions
Add shallots/scallions finely sliced on the diagonal
Swap out some of the green cabbage for red cabbage (love the colour)
Granny smith apples cut into batons (YUM that would be fantastic!)
4. Nutrition per serving, assuming 8 servings.

Nutrition Information:

Calories: 169cal (8%)
Keywords: Coleslaw, Coleslaw Recipe
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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176 Comments

  1. Naomi Stoeckigt says

    December 14, 2023 at 8:15 am

    5 stars
    This coleslaw recipe is da bomb!! It’s winter here in Germany so this salad is high on my rotation right now. My only criticism is please Nagi, can you write recipes with dry measurements first followed by wet so I can reuse my measuring spoons. (I’ve actually rewritten the dressing from this recipe and I’ve stuck it on my kitchen wall where I prep, that’s how often I make this!! 😁😁)

    Reply
  2. Viv says

    December 3, 2023 at 3:17 am

    5 stars
    This rating is for the dressing.

    Neither my partner nor I have historically liked coleslaw, but we needed a quick and easy dressing for some precut broccoli slaw.

    So good!! Nagi, you’ve changed both of our minds on coleslaw, and we’re excited for the leftovers!

    Reply
    • Naomi Stoeckigt says

      December 14, 2023 at 8:16 am

      Ooh, never thought to repurpose this dressing!!! Such a great idea. 😁😁

      Reply
  3. Chris says

    October 29, 2023 at 4:09 pm

    I rate this the best coleslaw dressing ever. It’s truly great.

    Reply
  4. Leanne says

    October 13, 2023 at 3:12 pm

    5 stars
    I’ve been making this coleslaw for a while now and it is amazing!!!! Just made a batch using a newly opened jar of Masterfoods Celery Salt Blend and it is so salty it’s made the whole thing inedible 😖. Just thought I’d let this community know to either steer clear of the brand or add to taste as 3/4 tsp of that one is way too much!

    Reply
  5. Raelene says

    September 21, 2023 at 2:21 am

    5 stars
    OMG Nagi! This the best coldslaw I have ever made! Not only is it really pretty with the red bell pepper, the dressing is absolutely perfect! I used spring onion and a jalapeno for a tiny kick! You have always been my hero when it comes to the kitchen and you shall away be!

    Reply
  6. Jan Parsons says

    August 4, 2023 at 7:48 pm

    Seriously good, Nagi. You NEVER disappoint. Delicious – and no sugar! Just a little honey – less than a teaspoon. A keeper – as are ALL your recipes. x

    Reply
  7. Ail says

    July 14, 2023 at 3:46 pm

    5 stars
    Just yum! Delighted – as were my (some times fussy) kids 😃

    Reply
  8. Chef Big Steve says

    May 8, 2023 at 2:06 am

    5 stars
    Just made this dressing. As written, except tripled and used 8 tbs of allulose sweetener instead of sugar. Haven’t even eaten the slaw yet and OMG, this dressing is AWESOME! Really well balanced – tangy, sweet, enough salt to set everything off. Glad I made extra! Just YUMMY.

    Reply
  9. Daniel Kim says

    April 24, 2023 at 10:30 am

    5 stars
    This is the best coleslaw I ever had and I’m still amused that it was made from my kitchen! Thank you so much for this amazing recipe Nagi! I’m a fan from across the ditch (NZ) 🙂

    Reply
  10. Sandie Goodchild says

    April 8, 2023 at 11:24 am

    Coooee! 😁. Anybody out there with time to tell me on Easter Saturday if my dressing should be as runny as it is? Have done per recipe but doesn’t look right to me.

    Reply
  11. Xara says

    March 14, 2023 at 6:11 am

    5 stars
    I married at 20 and am now 66. I’ve been cooking for my husband (and for 25 years for my kids) for a long time. Although I love coleslaw I hardly ever made it… until I tried this recipe. Now I’ve been making it again and again and again. So good!

    Reply
  12. Julian Feldberg says

    December 23, 2022 at 5:15 pm

    5 stars
    I’ve made this recipe a few times now, always for christmas or birthdays but the one part that always confuses me is how to incorporate the puppy into the recipe?

    Reply
  13. Moira says

    December 20, 2022 at 5:47 pm

    This is amazing Nagi!!! The dressing is so tasty!! Can make it super quickly too. Thank you xx

    Reply
  14. Nicholas says

    December 14, 2022 at 7:06 pm

    4 stars
    Suggest you cut down on the sugar in the dressing. Too sweet. Suggest two teaspoons in lieu of two tablespoons.

    Reply
  15. Emma says

    October 24, 2022 at 10:48 am

    5 stars
    Obsessed! What a perfect coleslaw this makes

    Reply
  16. Simon says

    September 25, 2022 at 3:25 pm

    5 stars
    You are of course missing a trick here – it’s even better with grated cheddar added.

    Reply
  17. Mel says

    July 7, 2022 at 7:22 pm

    5 stars
    OMG, I can’t believe how amazing this is Nagi! I know I shouldn’t be surprised as I’ve loved every single recipe I’ve made of yours, but this was sooooooooo delicious … I think I could have that dressing with anything and devour it. I didn’t have celery salt, but had some celery seed so used a little of that instead. Thank you again 🤤

    Reply
    • Blork says

      March 7, 2023 at 12:54 pm

      5 stars
      Same here. Celery salt is basically just celery seed mixed with salt (and usually anti-caking agents like silicon dioxide). I never use celery salt but I used celery seed all the time! Sometimes I grind it up with a mortar and pestle (which I did for this) and added a pinch more salt.

      Reply
  18. Kim says

    April 12, 2022 at 4:24 am

    5 stars
    Another wonderful recipe! This is the second time I’ve made it! This time though, I didn’t have sour cream but I did have Mexican Crema, and added a little lemon juice to that. It was so yummy! Thanks!

    Reply
  19. ahp says

    March 20, 2022 at 4:46 am

    5 stars
    Easy and delicious! Made for a dinner party. Used monkfruit sweetener instead of sugar to drop carbs a bit and no one knew. 🙂

    Reply
    • Nagi says

      March 20, 2022 at 10:56 pm

      That’s a great tip AHP!! N x

      Reply
  20. George says

    January 30, 2022 at 12:13 pm

    5 stars
    Although I never actually made this myself, A friend came over for dinner and made it. After the first mouthful, I said clearly this is not a jar dressing. I would love the recipe. She directed me to this site. Not blowing my own trumpet but I consider myself a fairy reasonable cook and I must say, this is by far the best coleslaw dressing I have ever had. I noticed a couple of comments mentioning the amount of sugar. My friend also halved the sugar. Absolutely delicious!!!!

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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