American Cuisine
Coleslaw
By Dana Whitfield, RecipeOK Test Kitchen
Rate this recipe
Coleslaw traces back to Dutch settlers in colonial New York, who brought a simple dish of shredded cabbage tossed with vinegar called 'koolsla' — literally 'cabbage salad.' Over the next two centuries it was adopted and adapted across the American South and Midwest, where mayonnaise-based versions became the standard at barbecue joints, fish fry counters, and backyard cookouts. What makes classic creamy coleslaw endure is its balance: sweet, tangy dressing against the natural bitterness and crunch of raw cabbage, with grated carrot adding color and a touch more sweetness. It's one of the rare side dishes that actually improves with a little time in the fridge, since the salt in the dressing draws moisture out of the cabbage and softens it just enough while keeping some bite. Because it holds up for hours without refrigeration concerns tied to meat or dairy in the same way grilled proteins do, it became the natural companion to pulled pork, fried chicken, and burgers at potlucks and picnics, where dishes often sit out on a table for an afternoon. Regional variations abound — vinegar-forward Carolina-style slaw, sweeter Midwestern versions, even mustard-spiked variants — but this creamy, lemon-brightened classic is the version most home cooks grew up eating.
Ingredients
Serves 8Instructions
- 1
Gather and prepare all ingredients as specified in the ingredient list.
- 2
In a small bowl, whisk together mayonnaise, sugar, lemon juice, vinegar, salt.
- 3
Pepper until smooth.
- 4
In a large bowl, combine the shredded cabbage and carrots.
- 5
Pour the dressing over the vegetables and toss to coat evenly.
- 6
Refrigerate for 1 hour before serving to crisp it up.
Chef's Tips
- ✦ Salt the shredded cabbage lightly and let it sit in a colander for 15-20 minutes before dressing it, then pat dry — this draws out excess water so the slaw doesn't get watery in the fridge.
- ✦ Make the dressing and toss it with the vegetables at least an hour ahead, ideally the full hour of chilling the recipe calls for, so the flavors have time to penetrate the cabbage.
- ✦ Use a box grater or food processor shredding disc for the carrots to get fine, even strands that blend seamlessly with the shredded cabbage.
- ✦ If serving at an outdoor event, keep the coleslaw in a bowl nested in ice, since the mayonnaise-based dressing is best kept cool for both food safety and texture.
Ingredient Substitutions
-
mayonnaise → plain Greek yogurt or a yogurt-mayo blend
lightens the dressing while keeping it creamy
-
green cabbage → pre-shredded coleslaw mix
saves prep time; often already includes carrot
-
white vinegar → apple cider vinegar
adds a slightly fruitier, less sharp tang
-
sugar → honey or a sugar substitute
adjust to taste since honey is sweeter by volume
Tags
Frequently Asked Questions
How far in advance can I make coleslaw? ▼
Coleslaw can be made up to a day ahead and often tastes better after several hours in the fridge, which lets the cabbage soften slightly and absorb the dressing. Avoid making it more than 24 hours ahead, as the cabbage will continue to release water and can turn watery.
Why is my coleslaw watery? ▼
Cabbage has a high water content that gets drawn out by the salt and acid in the dressing. Salting and draining the shredded cabbage before mixing, or draining off excess liquid before serving, helps keep the texture crisp instead of soupy.
Is coleslaw gluten-free? ▼
Yes, this recipe is naturally gluten-free since it uses cabbage, carrots, mayonnaise, sugar, lemon juice, and vinegar — none of which contain gluten. Always double-check store-bought mayonnaise labels if you have a severe gluten allergy.
Can I make coleslaw without mayonnaise? ▼
Yes, you can swap the mayonnaise for a vinaigrette-style dressing using more vinegar, oil, and a touch of mustard for a lighter, tangier Carolina-style slaw. The texture will be less creamy but still delicious.
