North American

Serving

North American Kid-friendly Quick & easy

Coleslaw

Name: Coleslaw
Total time: 15 min
Yield: 4 servings
Cuisine: North American
Ingredients: 1 medium head green cabbage (finely shredded; about 6 cups); 2 large carrots (grated); 3/4 cup mayonnaise; 2 tbsp apple cider vinegar; 1 tbsp granulated sugar; 1/2 tsp celery seed; 1/2 tsp kosher salt; 1/4 tsp black pepper

A salad consisting primarily of finely shredded raw cabbage.

15 minutes

Serves 4

Side

7 min prep

11 min cook

Contains common allergens

celery Egg

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Good to know

Ready in under 30 minutes

Matched from this dish's own ingredients and timing. Browse more: 30-minute meals

Instructions

6 steps

1
Prepare the vegetables by very finely shredding the cabbage (using a knife or food processor) and grating the carrots. Place them in a large mixing bowl.
2
In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed, salt, and black pepper until completely smooth and the sugar is dissolved.
3
Pour the creamy dressing over the shredded cabbage and carrots.
4
Use tongs or a large spoon to toss the slaw vigorously until every shred of cabbage is evenly coated with the dressing.
5
Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This resting time allows the cabbage to soften slightly and absorb the tangy flavors.
6
Toss once more just before serving cold.

Coleslaw — plated and served — Serving moment. How Coleslaw looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

79/100

Good fit for most families

Allergen-friendly 80

Kid-friendly 85

Weeknight-easy 96

Budget-friendly 86

Great leftovers 56

Pantry-friendly 44

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

310

Calories

1 g

Protein

7 g

Carbs

31 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Coleslaw derives from the Dutch koolsla, meaning cabbage salad, brought to North America by Dutch settlers in the 1700s. The original versions were often dressed with vinegar or hot butter. The creamy mayo-based version that became standard across North America emerged in the 20th century alongside the mass-market spread of commercially bottled mayonnaise. Today it functions as the default cooling counterpoint to rich, smoked, or fried foods at barbecues and diners across the continent.

Listahan note

This version prioritizes texture by shredding the cabbage very finely and keeping the dressing assertively seasoned with celery seed and a proper amount of vinegar, so the slaw does not go flat when it sits.

Technique cues

The finer the cabbage is shredded, the more evenly the dressing coats it and the more the final texture reads as creamy rather than crunchy and separate.
Letting the dressed coleslaw rest for at least 20 minutes before serving is not optional; the salt and vinegar pull just enough moisture from the cabbage to marry the dressing to the vegetable.
Celery seed is small but essential here; it provides a savory herbal note that distinguishes a well-seasoned slaw from a plain cabbage-and-mayo mix.

Kitchen flow

Parallel prep: Whisk the dressing while someone else shreds the cabbage; both tasks take about the same time.
Make-ahead: Make up to 24 hours ahead and refrigerate; the slaw softens further but the flavor improves.
Leftover move: Pile leftover slaw inside a pulled pork or fish taco for a ready-made topping that needs no extra dressing.
Cleanup rhythm: One mixing bowl plus grater; rinse both while the slaw rests so they are clean before serving.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

green cabbage

Main body

Purpose: Green cabbage has the right balance of crunch and mild bitterness to carry a creamy dressing without being overpowering.

Handling: Remove the outer leaves and cut out the core before shredding; use a sharp knife or mandoline for the finest, most consistent results.

Adaptation: A mix of green and red cabbage adds color and a slightly peppery note; Napa cabbage will be softer and more delicate.

carrots

Color and sweetness

Purpose: Grated carrot adds natural sweetness that balances the vinegar and provides an appealing color contrast.

Handling: Use the large holes of a box grater for strands that are similar in size to the shredded cabbage.

Adaptation: Shredded broccoli stem is a less sweet, firmer alternative that adds similar color without the sugar.

mayonnaise

Creamy binder

Purpose: Full-fat mayonnaise creates the rich base that clings to the cabbage and holds the dressing emulsified.

Handling: Whisk with the vinegar, sugar, and seasonings before adding to the vegetables so the dressing is fully smooth.

Adaptation: Vegan mayo works well here; Greek yogurt can replace up to half the mayo for a tangier, lighter version.

apple cider vinegar

Acid and brightness

Purpose: Cuts through the fat in the mayonnaise and keeps the slaw tasting fresh rather than heavy.

Handling: Add directly to the mayo mixture before dressing the vegetables; a little goes a long way.

Adaptation: White wine vinegar is milder; rice vinegar is even gentler and works well for a less assertive slaw.

celery seed

Herbal seasoning

Purpose: Provides a distinctive savory, slightly bitter note that makes a classic American coleslaw taste complete and not just like mayo-dressed cabbage.

Handling: No preparation needed; just measure and add to the dressing mixture.

Adaptation: A small amount of finely minced celery can fill part of the role, but the intensity will be lower.

Technique notes

Do not dress the slaw and serve it immediately; even 15 minutes of rest transforms the texture from crunchy-and-separate to creamy and cohesive.
If the slaw weeps liquid in the bowl after resting, pour it off rather than stirring it back in so the dressing stays thick.
Taste for acid last; after resting, the vinegar mutes slightly, and you may want to add a small splash more before serving.

Ingredient swaps

Dairy-free direction: Standard coleslaw is already dairy-free; use a vegan mayo if serving to guests avoiding all animal products.
Lower-fat direction: Replace half the mayonnaise with plain non-fat Greek yogurt for a tangier, significantly lighter dressing.

Serve alongside

BBQ pulled pork sandwiches
Fried chicken
Grilled corn with chili butter
Baked beans
Sweet iced tea
Cold ginger beer
Dry hard cider

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate in a sealed container for up to 3 days; it will soften further over time but remains flavorful.
Serve cold; coleslaw does not reheat and should not be left at room temperature for more than 2 hours.
Do not freeze; the cabbage and dressing will separate and turn watery when thawed.

Equipment

Sharp chef knife or mandoline for fine shredding
Box grater for carrots
Large mixing bowl
Small whisk for the dressing

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