Coleslaw Recipe: Creamy, Tangy Slaw for BBQ and Sandwiches

By Aquarium Guides Editorial Team · Updated November 10, 2026

Last Updated: November 10, 2026

Coleslaw is a simple mix of shredded cabbage and carrots in a creamy, tangy dressing, and it belongs next to pulled pork, fried chicken, fish tacos and burgers. The best versions balance sweetness, acid and creaminess and avoid the watery pool that collects at the bottom of the bowl. This recipe makes a classic creamy slaw in 15 minutes, plus a hands-off resting time, and includes a vinegar-based option for outdoor gatherings.

Ingredients

This serves 8 as a side dish.

For the slaw

• 1 medium head green cabbage (about 2 pounds), cored and finely shredded, or 1 bag (14 ounces) coleslaw mix
• 2 large carrots, peeled and shredded
• 2 green onions, thinly sliced
• 1 teaspoon kosher salt (for salting the cabbage)

For the dressing

• 3/4 cup mayonnaise
• 2 tablespoons sour cream or plain Greek yogurt
• 2 tablespoons apple cider vinegar
• 1 tablespoon granulated sugar, or to taste
• 1 teaspoon Dijon mustard
• 1/2 teaspoon celery seed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 teaspoon lemon juice

Instructions

1. Quarter the cabbage through the core, cut out the core from each wedge, then slice the cabbage as thin as you can with a sharp knife, or use the shredding disc of a food processor.
2. Toss the cabbage with 1 teaspoon salt in a colander set over a bowl. Let it drain for 30 minutes. This pulls out water that would otherwise thin the dressing.
3. Rinse the cabbage briefly under cold water, then dry it well in a salad spinner or press it between clean kitchen towels.
4. In a large bowl, whisk the mayonnaise, sour cream, vinegar, sugar, mustard, celery seed, salt, pepper and lemon juice until smooth.
5. Add the cabbage, carrots and green onions and toss until evenly coated.
6. Cover and refrigerate for at least 1 hour, and up to 4 hours, so the cabbage softens slightly and the flavors blend.
7. Stir once more before serving, and taste for salt, sugar and tang. Add a splash more vinegar if it needs brightness.

What Makes Coleslaw Work

Cut the cabbage thinly

Fine shreds soak up dressing evenly and are easy to eat on a sandwich. Thick pieces stay crunchy and awkward. A mandoline, sharp chef’s knife or food processor all produce thin, consistent ribbons.

Salt and drain first

Cabbage is mostly water. Salting it draws water out through osmosis, so the slaw stays crisp and the dressing stays thick. If you are short on time, skip the rinse step and reduce the salt in the dressing instead, or serve the slaw within an hour of mixing.

Balance sweet, sour and creamy

The dressing should taste a little too tangy and sweet on its own because cabbage dilutes it. Taste the dressing before adding the vegetables and adjust. A tablespoon of sugar suits most palates, but Southern-style slaws often use two.

Let it rest

Freshly dressed slaw is crisp but sharp. After an hour in the refrigerator, it mellows. Beyond four hours, the cabbage starts to soften and release more liquid.

Dressing Styles Compared

Vinegar Coleslaw Option

For a mayo-free slaw that holds up outdoors, whisk 1/2 cup apple cider vinegar, 1/3 cup neutral oil, 1/3 cup sugar, 1 teaspoon Dijon mustard, 1 teaspoon celery seed and 1 teaspoon salt in a small saucepan. Heat until the sugar dissolves, cool for 10 minutes, then pour over the cabbage and carrots. Chill at least 2 hours. This version improves overnight and keeps for up to 5 days.

Variations

• Red cabbage mix: Use half red and half green cabbage for color. Red cabbage can tint the dressing pink as it sits.
• Apple slaw: Add 1 julienned crisp apple, such as Granny Smith, with a squeeze of lemon to keep it from browning.
• Spicy: Stir in 1 minced jalapeño and a teaspoon of hot sauce.
• Herby: Fold in 1/4 cup chopped fresh parsley or cilantro.
• Crunch: Top with toasted sunflower seeds, sliced almonds or crushed ramen noodles right before serving.
• Dried fruit: Add 1/3 cup dried cranberries or golden raisins for chewy sweetness.
• Kentucky-style: Chop the cabbage very fine and increase the sugar and vinegar for a sweeter, tangier slaw, often served on barbecue sandwiches.

Storage and Make-Ahead

• Make ahead: Prepare the dressing up to 3 days in advance and keep the shredded vegetables separate. Combine them 1 to 2 hours before serving.
• Leftovers: Creamy slaw keeps in an airtight container in the refrigerator for 3 to 4 days, though it softens daily.
• Revive it: Drain any liquid and stir in a spoonful of mayonnaise and a splash of vinegar.
• Freezing: Not recommended, as the cabbage turns limp and the mayonnaise separates.

Serving Ideas

Coleslaw does more than sit on the side of the plate. Pile it onto pulled pork sandwiches, where the cool crunch cuts through smoky meat. Tuck it into fish tacos with a squeeze of lime, or layer it on a fried chicken sandwich with pickles. It also works as a topping for hot dogs and burgers. For a picnic, pack it in a chilled container and keep it in a cooler until serving. The vinegar-based version holds up especially well on a buffet line.

FAQ

Why is my coleslaw watery?

Cabbage releases liquid after it meets salt and acid. Salting and draining the cabbage first, drying it thoroughly and dressing it close to serving time all prevent a watery bowl.

Can I use bagged coleslaw mix?

Yes, it saves prep. The shreds are usually thicker than hand-cut, so salting and a 1-hour rest in the refrigerator help soften them.

How far ahead can I make coleslaw?

Dressed creamy slaw is best within 4 hours but acceptable for a day. Vinegar-based slaw keeps better and can be made the day before.

What can I use instead of mayonnaise?

Plain Greek yogurt, sour cream or a mix of both gives a tangy, creamy dressing. Add a teaspoon of olive oil to round out the texture.

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