A great coleslaw recipe should give you crunch first and creaminess second, with enough tang to cut through rich food. Too many shop-bought tubs are soggy, sweet and swimming in dressing. This homemade version keeps the cabbage crisp, the dressing balanced, and the whole bowl ready in about 15 minutes.
The trick is a short salting step that draws excess water out of the cabbage before it meets the dressing. That one move means your slaw stays crunchy for hours instead of turning into a watery puddle by the time the burgers come off the grill. It is the kind of side dish that quietly steals the show at a barbecue.
What Makes This Coleslaw Different
Most people skip the salting step, and that is exactly why their slaw weeps. Cabbage is mostly water; salt pulls some of it out so the dressing clings rather than thins. The dressing itself uses a blend of mayonnaise and yoghurt, which keeps it creamy but lighter and tangier than an all-mayo mix. A spoonful of mustard and a splash of vinegar give it backbone, and a little sugar rounds off the edges without making it taste like dessert.
It is also an extremely flexible coleslaw recipe. Use green cabbage alone on a budget, add red cabbage for colour, or turn it into a spicy desi-style slaw with green chilli and chaat masala.
Choosing Your Ingredients
- Green cabbage: the classic base. Choose a heavy, tight head with crisp outer leaves. Savoy cabbage is more tender but less crunchy.
- Red cabbage: optional, for colour and an earthier flavour. It can bleed purple into the dressing, so add it close to serving if appearance matters.
- Carrots: coarsely grated for sweetness and colour.
- Spring onions: a mild onion flavour. Very finely sliced white onion works too.
- Mayonnaise and yoghurt: use thick, full-fat yoghurt (strained or Greek-style) so the dressing does not go runny. For an all-yoghurt version, add a teaspoon of olive oil for richness.
- Vinegar: apple cider vinegar is the most rounded; white vinegar or lemon juice are fine substitutes.
- Mustard and sugar: Dijon or English mustard for bite, sugar or honey for balance.
Coleslaw Recipe: Creamy, Crunchy and Ready in 15 Minutes
American · Side Dish · Easy
Ingredients
- 1/2 medium green cabbage (about 500 g), finely shredded
- 150 g red cabbage, finely shredded (optional)
- 2 medium carrots, coarsely grated
- 3 spring onions, thinly sliced
- 1 tsp salt, for drawing out moisture
- 90 g (6 tbsp) mayonnaise
- 60 g (4 tbsp) thick yoghurt
- 1 1/2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 2 tsp sugar or honey
- 1/4 tsp black pepper
- 1/4 tsp celery seed (optional)
- Salt to taste
Method
- Toss the shredded cabbage with 1 tsp salt in a colander and leave for 20–30 minutes.
- Squeeze or spin the cabbage to remove the released water, then pat it dry.
- Whisk the mayonnaise, yoghurt, vinegar, mustard, sugar, pepper and celery seed together.
- Combine the cabbage, carrots and spring onions in a large bowl.
- Add three-quarters of the dressing and toss, adding more only if needed.
- Taste and adjust salt and vinegar.
- Chill for 20 minutes, stir again and serve cold.
How to Make It, Stage by Stage
Shred finely and evenly
Quarter the cabbage, cut out the hard core, then lay each quarter flat and slice it as thinly as you can with a sharp knife. Aim for fine ribbons around 2–3 mm thick. A food processor with a slicing disc is faster, but hand-cut cabbage has a nicer texture and fewer bruised pieces. Grate the carrots on the large holes of a box grater.
Salt and drain
Toss the shredded cabbage with a teaspoon of salt in a colander and leave it for 20–30 minutes over the sink or a bowl. You will see liquid collect underneath. Squeeze handfuls of cabbage firmly, or spin it in a salad spinner, then pat dry. Taste a strand; if it is too salty, rinse quickly and dry again. If you are short on time you can skip this, but serve the slaw soon after mixing.
Whisk the dressing
Combine mayonnaise, yoghurt, vinegar, mustard, sugar, black pepper and celery seed, if using. Taste it on its own: it should be slightly too sharp and well seasoned, because the cabbage will mellow it.
Toss and chill
Mix the cabbage, carrots and spring onions with about three-quarters of the dressing. Add more only if needed; the vegetables should be coated, not drowning. Chill for 20 minutes to let the flavours settle, then stir and serve.
Tips for Crunchy, Never Soggy Slaw
- Dry the cabbage thoroughly after salting. Leftover water dilutes the dressing.
- Keep the dressing on the thick side; you can always loosen it with a little lemon juice.
- For parties, store the dry vegetable mix and dressing separately and combine up to an hour before serving.
- Keep it cold. Mayonnaise-based salads should not sit out for more than two hours, or one hour in very hot weather.
- A pinch of celery seed is the classic diner flavour many people cannot quite place; try it once.
Flavour Twists
| Style | What to change |
|---|---|
| Desi masala slaw | Add 1 chopped green chilli, 1/2 tsp chaat masala, fresh coriander and lime juice instead of vinegar. |
| Vinegar slaw (no mayo) | Dress with 3 tbsp oil, 3 tbsp vinegar, 1 tsp sugar, mustard and salt. Keeps longer and suits very hot days. |
| Apple and walnut | Add one thinly sliced crisp apple and a handful of toasted walnuts. |
| Asian-style | Use rice vinegar, a drop of sesame oil, a little soy sauce and toasted sesame seeds. |
| Spicy burger slaw | Stir sriracha or chilli sauce into the dressing for zinger-style burgers. |
Serving and Storing
Coleslaw is the natural partner for fried chicken, grilled kebabs, shami burgers, broast, fish and chips, and barbecue. Pile it into wraps and shawarma, or spoon it on top of a zinger burger for crunch. It also brings freshness to a plate of biryani-style rice or a spread of grilled meats.
Leftovers from this coleslaw recipe keep well. Store them in a covered container in the fridge for up to three days. The slaw will soften a little each day; drain off any liquid and stir in a spoonful of fresh mayonnaise or yoghurt to revive it. Coleslaw does not freeze well because the dressing separates and the cabbage goes limp.
Frequently Asked Questions
Can I use bagged coleslaw mix?
Yes. It saves time, though the shreds are usually thicker. The salting step is less important with bagged mix, but do dry it well.
Can I make this coleslaw recipe without mayonnaise?
Absolutely. Use all yoghurt with a little olive oil, or switch to the vinegar dressing in the table above.
How far ahead can I make coleslaw?
With salted cabbage, up to a day ahead still gives good crunch. Unsalted, make it within a few hours of serving.
Why is my coleslaw watery?
The cabbage released its moisture into the dressing. Salting and drying first prevents this, and so does adding the dressing closer to serving time.
The Last Word
Once you have tried this coleslaw recipe you will find it hard to go back to the tub. Salt the cabbage, keep the dressing tangy, and serve it cold for a side dish that is crunchy, creamy and fresh every time. Make a double batch for your next barbecue; it disappears quickly.
