Ina Coleslaw Recipe with a Creamy, Tangy Homemade Dressing

This Ina coleslaw recipe is a creamy American-style slaw made with finely shredded cabbage, carrot, and a lightly sweet, tangy dressing. A short chill gives the vegetables time to take on the dressing while keeping the cabbage pleasantly crisp, making this a useful make-ahead side for picnics, sandwiches, and casual dinners.

Ingredients

8 cups finely shredded green cabbage (about 700 g), from 1 medium head
1 medium carrot, peeled and coarsely grated (about 100 g)
1/2 cup mayonnaise (115 g)
1/4 cup sour cream (60 g)
2 tablespoons apple cider vinegar (30 ml)
1 tablespoon Dijon mustard (15 g)
1 tablespoon granulated sugar (12 g)
1 teaspoon celery seed (2 g)
3/4 teaspoon fine salt (about 4 g), plus more to taste
1/4 teaspoon freshly ground black pepper (about 0.5 g)

Instructions

Prepare the cabbage. Remove any wilted outer leaves, rinse the cabbage, and dry it well. Cut the head into quarters through the core, then cut away the firm core from each piece. Slice the cabbage crosswise into thin shreds, aiming for pieces about 1/8 inch (3 mm) wide. Put the shreds in a large mixing bowl. If using a knife feels awkward, a mandoline can make even shreds; use its hand guard and keep your fingers clear of the blade.
Add the carrot. Peel and grate the carrot using the large holes of a box grater. Add it to the cabbage and toss briefly so the orange strands are distributed. If you prefer a finer, more delicate slaw, grate the carrot on the smaller holes, but avoid turning it into a wet puree.
Mix the dressing. In a separate medium bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, celery seed, salt, and black pepper until smooth. Scrape the sides of the bowl as needed so the mustard and seasonings are evenly blended. Taste a small dab; it should be creamy, gently sharp, and a little sweet, not strongly sugary or sour.
Dress the vegetables. Pour about three-quarters of the dressing over the cabbage and carrot. Toss thoroughly with tongs or two large spoons, lifting from the bottom so the dressing reaches the vegetables throughout. Add the remaining dressing a little at a time until the slaw is lightly coated. The cabbage will soften and release a little moisture as it rests, so it is better to start with less dressing than to make the mixture overly wet.
Chill before serving. Cover the bowl and refrigerate the slaw for 1 hour. This resting time lets the flavors mingle and gives the cabbage a chance to relax without losing all of its crunch. Keep it refrigerated during the wait rather than leaving the bowl on the counter.
Season and serve. Toss once more, then taste a strand of cabbage with a little carrot. Add a pinch of salt, pepper, or a small splash of vinegar if needed. If the slaw seems a little dry after chilling, stir in a spoonful of mayonnaise or sour cream. Serve cold.

Tips

Dry the cabbage well. Water clinging to rinsed leaves dilutes the dressing and can make the bottom of the bowl watery. Use a salad spinner if you have one, or pat the cabbage dry with a clean kitchen towel before shredding. If you buy pre-shredded cabbage, check that it is fresh and dry, and remove any limp pieces.
Slice evenly and fairly thin. Very thick cabbage pieces can be hard to coat and awkward to eat, while paper-thin shreds soften quickly. A consistent, narrow slice gives a good balance of crunch and tenderness. A sharp knife works well; a food processor fitted with a slicing disk is a quick option, but check the pieces because some machines cut unevenly.
Balance the dressing after chilling. Cabbage releases moisture as it sits, and cold temperatures can mute the perception of salt and acidity. Taste the finished slaw just before serving rather than adding lots of seasoning at the start. A little vinegar brightens a rich dressing; a pinch of sugar can soften an edge that tastes too sharp.
Use a light hand with added liquid. Do not salt the cabbage far in advance or press it to squeeze out liquid for this version; either can make the slaw limp. If you want to prepare vegetables ahead, keep them dry and separate from the dressing, then combine them closer to serving time. For a thinner coating, stir a teaspoon of water into the dressing rather than pouring in a large amount.

Serving Suggestions

Serve this slaw cold as a crisp counterpoint to rich or savory mains. It pairs naturally with grilled chicken, burgers, sausages, barbecue, baked beans, or a simple plate of roasted vegetables. Spoon it beside the main rather than directly underneath hot food if you want it to stay crunchy. For a casual buffet, transfer it to a chilled serving bowl and set out a clean spoon so guests do not return serving utensils to the mixing bowl.

It also works in sandwiches and wraps. Add a small handful to a pulled-pork-style sandwich, a roast chicken roll, or a veggie wrap just before eating so the bread does not sit against the dressing for too long. For fish sandwiches, keep the slaw on the side or add it at the last moment for a creamy, crunchy contrast. If serving it with a spicy main, the mild, cool dressing can balance the meal without competing with the other flavors.

For a simple lunch spread, serve a modest portion with sliced tomatoes, pickles, and bread. The recipe makes about eight side servings, though portions may be smaller when several side dishes are on the table. If the slaw is part of a buffet, keep the main bowl refrigerated between servings and set out smaller portions as needed; a large bowl left warm for a long time will lose its crisp texture.

Variations

Make it lighter: Replace half of the mayonnaise with plain Greek yogurt. The dressing will taste tangier and less rich, so begin with the listed vinegar and add more only after tasting. You can also use all mayonnaise for a smoother, richer dressing, or all sour cream for a sharper, less traditional result.

Change the cabbage: Replace up to half of the green cabbage with finely shredded red cabbage for color and a slightly firmer bite. A bag of mixed green and red slaw vegetables is convenient; use about 8 cups (700 g) in total and check that it contains no dressing. Napa cabbage is more tender and releases moisture faster, so dress it shortly before serving and expect a softer texture.

Adjust the flavor: Use white wine vinegar in place of apple cider vinegar for a clean, mild acidity. A teaspoon of prepared horseradish adds a subtle kick, while a tablespoon of chopped fresh parsley gives the finished slaw a fresh herbal note. Celery seed contributes a recognizable savory, slightly earthy flavor; if it is difficult to find, omit it rather than substituting celery salt, which adds extra salt and changes the seasoning.

Make it dairy-free: Use a dairy-free mayonnaise and replace the sour cream with an unsweetened dairy-free yogurt or an additional 1/4 cup (60 g) mayonnaise. Check the product labels for sweetness and thickness. Some dairy-free yogurts are thinner or sweeter than sour cream, so mix the dressing first and add it gradually to avoid a runny or unexpectedly sweet slaw.

Storage and Reheating

Refrigerate the slaw within 2 hours of preparing it, in a covered container at 40°F (4°C) or colder. If the room temperature is above 90°F (32°C), refrigerate it within 1 hour. For the best crunch, eat it within 1 to 2 days; it can generally be kept for 3 to 4 days when continuously refrigerated, though the cabbage becomes softer and may release more liquid over time. Stir before serving and drain off excess liquid if the texture has become watery.

This is a cold side dish, so it does not need reheating. Do not warm the mayonnaise-based dressing; heat will make the vegetables limp and can cause the dressing to separate. If you are preparing it ahead, the best texture usually comes from storing the shredded cabbage and carrot separately from the dressing, both covered and refrigerated, then tossing them together and chilling for 1 hour before serving. Once dressed, keep the slaw covered and cold. Discard any portion that has been left out beyond the safe time limits above.

Frequently Asked Questions

Can I make this coleslaw the day before?
Yes. For the crispest result, shred and dry the cabbage and carrot, then refrigerate them in a covered container and keep the dressing in a separate covered container. Toss them together about 1 hour before serving. You can also dress the slaw the day before; it will taste well blended, but the cabbage will be softer and may need a brief toss or a spoonful of fresh dressing before it goes to the table.

Why is my coleslaw watery?
Cabbage naturally releases moisture, especially after it is salted or left dressed for a long time. Wet vegetables, very thin shreds, and an excess of dressing can add to the problem. Dry the cabbage thoroughly, dress it gradually, and avoid salting it well in advance. If liquid gathers after chilling, toss the slaw and spoon or drain off the excess before serving.

Can I use bagged coleslaw mix?
Yes. Use 8 cups (about 700 g) of plain shredded cabbage mix, which is often a mixture of green cabbage, red cabbage, and carrot. You may not need the additional grated carrot if the mix already contains enough. Check the package for freshness, discard any wet or discolored pieces, and add dressing gradually because the cut size and moisture level vary between brands.

How can I make the dressing less sweet or more tangy?
For a less sweet dressing, reduce the sugar to 1 teaspoon (4 g) or omit it; taste before deciding, since it helps round out the vinegar. For more tang, add apple cider vinegar 1 teaspoon (5 ml) at a time. Make small changes after the slaw has chilled, because the cabbage softens and the flavors shift as it rests.

Can I freeze leftover coleslaw?
Freezing is not recommended for this creamy version. The cabbage becomes soft after thawing, and the mayonnaise-and-sour-cream dressing can separate and turn watery. Make only the amount you expect to use, or refrigerate leftovers and serve them within 3 to 4 days for the best quality.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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