Creamy Coleslaw with Carrots

Summer after college, my best friend showed up at my apartment with bags from the farmers market and a sudden craving for something crunchy. We stood in my tiny kitchen making coleslaw from scratch while she told me about her new job, and something about the rhythm of shredding cabbage and grating carrots made the whole afternoon feel less overwhelming. That coleslaw became our thing whenever we needed comfort in the form of a side dish.

I made this for a backyard barbecue last summer and watched someone go back for thirds of coleslaw instead of the main dish. When someone chooses your side over everything else on the table, you know you've got a winner. That moment stuck with me.

Ingredients

• Green cabbage: The bulk of your coleslaw, and the fresher it is, the crispier it stays even after sitting in dressing.
• Red cabbage: Optional, but it adds a pop of color and a slightly earthier sweetness that green cabbage alone can't deliver.
• Carrots: Grating them by hand gives you control over the texture, but a food processor works just as well if your hands are tired.
• Green onions: They add a subtle bite that keeps the coleslaw from feeling one-dimensional.
• Mayonnaise: The foundation of the dressing; don't skip quality here because it's the main flavor.
• Sour cream: Adds tanginess and cuts through the richness of mayo without making it heavy.
• Apple cider vinegar: A tablespoon is enough to brighten everything without overpowering the other flavors.
• Dijon mustard: This gives the dressing a subtle sharpness that ties everything together.
• Honey or sugar: Just enough sweetness to balance the tang, nothing more.
• Celery seed: A tiny amount goes a long way and adds that classic coleslaw flavor you can't quite name until someone tells you what it is.
• Salt and pepper: Taste as you go because these two are what make everything shine.

Instructions

Prep your vegetables:

Shred the green and red cabbage as finely as you can; you want them almost feathery. Grate the carrots and slice the green onions thin, then toss everything together in a large bowl so you're ready for the dressing.

Make the dressing:

Whisk the mayo, sour cream, apple cider vinegar, Dijon mustard, honey, and celery seed in a separate bowl until it's completely smooth with no streaks. This is important because lumpy dressing won't coat evenly.

Bring it all together:

Pour the dressing over the vegetables and toss for a good minute or two, making sure every piece of cabbage and carrot gets coated. It might seem like a lot of dressing at first, but the vegetables will release water as they sit, and you'll be grateful for it.

Taste and adjust:

This is your coleslaw, so season it the way you like it. More salt? Go for it. Want it tangier? Add vinegar by the teaspoon. Trust your palate here.

Let it rest:

Refrigerate for at least 30 minutes so the flavors meld and the vegetables soften just slightly while staying crisp. This step makes all the difference.

Save

My neighbor once told me that coleslaw reminded her of her grandmother's kitchen, and suddenly this simple side dish felt like it belonged to something bigger than just recipes. Food does that sometimes.

Why This Works at Every Gathering

Coleslaw is the kind of dish that doesn't demand attention but somehow ends up empty by the end of the meal. It pairs quietly with pulled pork, grilled chicken, barbecue, sandwiches, or even just a simple burger, without trying too hard. There's something about the balance of creamy, tangy, and slightly sweet that makes people reach for another spoonful without thinking about it.

Making It Your Own

If mayonnaise feels heavy to you, swap half of it for Greek yogurt and you'll get a lighter coleslaw that still tastes creamy and rich. For extra freshness, I sometimes mix in a handful of fresh parsley or dill right before serving, and it adds a brightness that people always notice but can't quite identify. You can also play with the sweetness by using maple syrup instead of honey, or add a pinch of smoked paprika if you want something a little less traditional but equally delicious.

Storage and Make-Ahead Magic

This coleslaw actually tastes better the day after you make it, as long as you don't dress it too far in advance and let it get soggy. The flavors meld overnight, and the texture stays crisp because the dressing hasn't had time to break down the vegetables completely. Store it in an airtight container in the coldest part of your fridge, and it will keep well for two days, maybe three if you're lucky.

• Make the vegetable mixture the morning of, then add dressing an hour before you need it for the crispiest result.
• If it does get watery, drain some liquid and taste it before adding more dressing.
• Coleslaw is forgiving, so don't stress if it's not perfect the first time you make it.

Save

Coleslaw is proof that the simplest dishes are often the ones people remember. Make it, bring it somewhere, and watch how it disappears.

Recipe Questions & Answers

→ What vegetables are used for the coleslaw?

Green cabbage, red cabbage (optional for a splash of color), carrots, and green onions are combined for a crisp texture.

→ How is the creamy dressing prepared?

The dressing is made by whisking together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, honey, celery seed, salt, and pepper until smooth.

→ Can the coleslaw be made ahead of time?

Yes, refrigerate the coleslaw for at least 30 minutes to allow flavors to meld, and it keeps well up to 2 days.

→ Are there lighter alternatives for the dressing?

Half the mayonnaise can be replaced with Greek yogurt for a lighter and tangier dressing.

→ What dishes pair well with this coleslaw?

It complements pulled pork sandwiches, grilled chicken, barbecues, or picnics as a refreshing side.