My favorite coleslaw is incredibly crunchy and tangy, with the most delicious creamy dressing. I love the dressing so much that I also use it on my broccoli slaw! This slaw is fantastic, served with our pulled pork or served next to these amazing ribs. It’s also the perfect complement to other summery sides like our potato salad, corn salad, and pasta salad.
Key Ingredients
Cabbage: I love using red and green cabbage (it looks so pretty), but you can use just one variety. Green, red, savoy, or Napa cabbage all work wonderfully. I’ve also used broccoli to make this recipe. See our broccoli slaw to see how I do it. If you’re short on time, try using a bag of pre-shredded cabbage or coleslaw mix. Carrots: Adds color, a little sweetness, and flavor. I use a box grater to shred my carrots, but you can also buy them pre-shredded if that is easier. Parsley: Adds color and fresh flavor. Homemade coleslaw dressing: Made with mayonnaise (try homemade mayo), vinegar, mustard, and celery seeds. For a vinegar-based dressing, see our mayo-free coleslaw.
How to Make the Best Coleslaw
I start with a head of cabbage. To prepare cabbage for coleslaw, remove any damaged outer leaves and cut the head into quarters. This will make it easier to slice the core at an angle. Then, create the perfect coleslaw shreds by slicing the cabbage thinly (I cut cabbage the same way when making our homemade sauerkraut). Remember, you can combine red and green cabbage (like in our photos). This means you will have some leftover, but you can use it to make my favorite roasted cabbage or our bacon fried cabbage (yum). I grate a few carrots, and chop fresh parsley (I love the extra pop of color they add), then toss everything with my favorite creamy coleslaw dressing. I’ve tried many coleslaw recipes, and this is the best creamy coleslaw dressing. It’s the perfect blend of creamy, zesty, and fresh. To make my favorite coleslaw dressing, stir mayonnaise, apple cider vinegar, Dijon mustard, and celery seeds. Season with salt and pepper, and add it to your cabbage. I don’t add sugar to my coleslaw dressing, but if you prefer a sweeter dressing, feel free to add a teaspoon or two of sugar or honey. After tossing the veggies with the dressing, you can serve the coleslaw straight away or slide it into the fridge for an hour, which helps the flavors meld a bit.
What to Serve with Coleslaw
Serve this coleslaw with just about anything. It’s perfect for summer cookouts. I love it with burgers, turkey burgers, pork ribs, and grilled chicken. It’s also excellent served on top of sandwiches. Try this pulled pork sandwich or BBQ chicken sandwich. I also love it served next to crab cakes and lobster rolls! 3 medium carrots, peeled and shredded 1/2 cup loosely packed fresh parsley leaves, coarsely chopped 1 cup (225g) mayonnaise, see homemade mayonnaise 2 tablespoons apple cider vinegar 2 tablespoons Dijon mustard or coarse ground mustard 1 teaspoon celery seeds 1/4 teaspoon fine sea salt 1/4 teaspoon fresh ground black pepper 1 to 2 teaspoons sugar or honey, optional, add for a sweeter coleslaw 2Add the shredded carrot and parsley to the cabbage and toss to mix. 3In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning, then adjust as desired. If the dressing tastes too tart and you prefer a sweeter coleslaw, stir in the optional sugar. 4Pour two-thirds of the dressing over the cabbage and carrot, then mix well. (Clean hands are the quickest tool). 5If the coleslaw seems dry, add a little more of the dressing. Eat immediately or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage softens.
