Creamy Tangy Coleslaw

My dad's coleslaw was legendary at every summer cookout growing up. He'd make it the night before, tucking the bowl into the back of the fridge where nobody'd find it until the next day. That waiting game was torture, but he insisted it needed time for the flavors to become friends.

Last summer I brought this to a neighborhood potluck and watched three different people ask for the recipe. One woman confessed she usually hates coleslaw but went back for seconds. That's when I knew this wasn't just another side dish.

Ingredients

• Green cabbage: A fresh head should feel heavy and make that satisfying crunch when you squeeze it
• Carrots: Grating them by hand releases more sweetness than pre-shredded bags
• Red onion: Thin slices are key here, otherwise they overpower everything
• Apple cider vinegar: Brings a bright tang that makes the whole salad sing
• Celery seed: Skip this and you'll miss that classic diner coleslaw flavor

Instructions

Prep your vegetables:

Shred the cabbage into thin ribbons and grate those carrots until you have a colorful mound ready for the bowl

Make the creamy dressing:

Whisk together the mayonnaise, vinegar, mustard, sugar, and celery seed until everything's smooth and inviting

Bring them together:

Pour the dressing over your vegetables and toss until every piece is coated in that creamy goodness

Practice patience:

Cover the bowl and let it chill for at least 30 minutes, though overnight is even better

Final toss before serving:

Give it one last mix and taste for salt and pepper, adjusting until it's perfect

Save

This coleslaw has become my go-to for comforting friends who need a homemade meal. There's something about that crunch and creaminess that feels like a hug on a plate.

Make It Your Own

Swapping half the mayo for Greek yogurt works beautifully when you want something lighter. The tang from yogurt plays nice with the vinegar and keeps all that creaminess without weighing you down.

Serving Suggestions

Pile it high on pulled pork sandwiches or serve alongside grilled chicken at your next cookout. The cool crunch balances anything hot and smoky coming off the grill.

Storage & Make Ahead

This coleslaw keeps beautifully in the fridge for up to five days, though it rarely lasts that long in my house. The vegetables maintain their texture surprisingly well.

• Store in an airtight container to prevent absorbing other fridge flavors
• Give it a quick stir before serving if it's been sitting
• Add fresh parsley right before serving for a pop of color

Save

There's something deeply satisfying about a bowl of coleslaw sitting on the picnic table, ready to complete a perfect summer meal.

Recipe Questions & Answers

→ How long should coleslaw chill before serving?

Refrigerate for at least 30 minutes to allow flavors to meld together. For best results, chill 1-2 hours before serving.

→ Can I make coleslaw ahead of time?

Yes, you can prepare it up to 1 day in advance. Store covered in the refrigerator and toss again before serving.

→ How do I make a lighter version?

Substitute half the mayonnaise with Greek yogurt for a lighter dressing while maintaining creaminess.

→ What vegetables work best in coleslaw?

Green cabbage is traditional, but you can add red cabbage, grated carrots, sliced red onion, or even Brussels sprouts for variety.

→ Can I make a vinegar-based coleslaw?

Absolutely. Replace the mayonnaise with 60 ml olive oil and increase the apple cider vinegar to 3 tablespoons for a lighter, oil-based version.

→ What pairs well with coleslaw?

It's perfect alongside barbecued meats, pulled pork sandwiches, fried chicken, or as part of a picnic spread.