Creamy Coleslaw That Steals the Show

Ingredients

• 1 medium head (about 907 g / 2 lb)green cabbage
• 2 largecarrots
• 120 ml (½ cup)full-fat mayonnaise
• 60 ml (¼ cup)buttermilk
• 30 ml (2 tablespoons)apple cider vinegar
• 12.5 g (1 tablespoon)granulated sugar
• 2 g (1 teaspoon)celery seeds
• 2.5 g (½ teaspoon), plus 15 g (1 tablespoon) for salting the cabbagekosher salt
• 0.5 g (¼ teaspoon)black pepper

Instructions

1. 1

   Shred the cabbage

   Remove any tough outer leaves. Halve the cabbage through the core, halve each piece again to make quarters, then cut out the core. Use a sharp knife or mandoline to shred the cabbage into thin ribbons.

2. 2

   Salt the cabbage

   Put the shredded cabbage in a large colander set over a bowl. Sprinkle with 15 g (1 tablespoon) of kosher salt, toss to coat and leave for 20–30 minutes.

3. 3

   Rinse and dry

   Rinse the rested cabbage under cold running water to remove excess salt. Dry it as thoroughly as possible in a salad spinner or with a clean kitchen towel.

4. 4

   Grate the carrots

   While the cabbage drains, peel the carrots and shred them with a box grater or the shredding disc of a food processor.

5. 5

   Combine vegetables

   Put the dried cabbage and shredded carrots in a large mixing bowl.

6. 6

   Whisk the dressing

   In a separate medium bowl, combine the mayonnaise, buttermilk, apple cider vinegar, sugar, celery seeds, 2.5 g (½ teaspoon) kosher salt and black pepper. Whisk vigorously until the sugar dissolves and the dressing is smooth and creamy.

7. 7

   Dress the slaw

   Pour the dressing over the cabbage and carrots. Toss with a large spatula or your hands until all the vegetables are evenly coated.

8. 8

   Chill before serving

   Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This gives the flavours time to meld and lets the texture soften slightly while staying crunchy.

What is creamy coleslaw?

Coleslaw is a salad of shredded cabbage, often combined with carrots and a dressed before serving. It is a familiar American side for barbecue and picnic meals, with versions ranging from sharp and vinegar-led to creamy.

Here, mayonnaise and buttermilk make a rich, tangy dressing, while a little sugar rounds out the vinegar. Salting the cabbage before dressing it is the useful extra step: it draws out moisture that could otherwise thin the dressing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 0g protein, 0g carbs, 0g fat.

Cabbage and carrots provide most of the carbohydrates, while the mayonnaise contributes most of the fat; the dressing ingredients provide only a modest amount of protein. Pair a serving with a protein-rich main and another vegetable for a more balanced plate. The supplied per-serving nutrition lists 180 kcal but reports zero grams for protein, carbohydrate and fat, so those figures do not appear consistent.

Why salt the cabbage?

Salted cabbage: leaving the shreds with salt for 20–30 minutes draws out some of their excess water. Rinsing afterwards removes the extra salt, so the final seasoning comes from the measured amount in the dressing.

Drying matters: spin or towel-dry the cabbage thoroughly after rinsing. Water left clinging to the shreds can make the dressing runny.

Build a balanced dressing

Creamy base: full-fat mayonnaise gives the dressing body, while buttermilk loosens it and adds a gentle tang. Whisk them together with the vinegar until smooth.

Seasoning: sugar softens the vinegar's sharp edge, and celery seeds bring a savoury, distinctive note. Whisk until the sugar dissolves so the flavour is evenly distributed.

Shred for an even crunch

Cabbage ribbons: aim for thin, fairly even shreds so the dressing coats them well and they are easy to eat. A sharp knife or mandoline works; use care with the latter.

Carrots: grate them finely enough to mix through the cabbage rather than sit in large chunks. A box grater or food processor shredding disc will do the job.

Chill for flavour and texture

Resting time: refrigerate the dressed slaw for at least 1 hour before serving. The flavours meld, and the vegetables soften a little while retaining crunch.

Make-ahead timing: prepare it ahead and keep it covered in the fridge. Give it a toss before serving so any dressing that has settled is redistributed.

What to serve with coleslaw

Barbecue plate: serve it alongside grilled or barbecued dishes, where its cool, tangy creaminess contrasts with smoky flavours. It also fits naturally into a picnic spread.

Weeknight meal: pair it with sandwiches, baked potatoes or a simple main and another vegetable. Its crisp texture brings contrast to softer or richer foods.

Recipe notes & tips

• Cut the cabbage into thin, even ribbons so the dressing coats it uniformly.
• Rinse the cabbage well after salting to avoid an overly salty slaw.
• Dry the cabbage thoroughly before adding the dressing.
• Whisk until the sugar has dissolved and the dressing looks smooth.
• Chill the dressed slaw for at least 1 hour before serving.
• Toss the slaw again just before serving to redistribute the dressing.

Variations

• Add mustard: whisk a little mustard into the dressing for a sharper flavour.
• Use red cabbage: replace some of the green cabbage with finely shredded red cabbage for extra colour.
• Add fresh herbs: fold in chopped parsley or chives just before serving.
• Bring extra tang: add a little more apple cider vinegar to taste.
• Add onion: mix in a small amount of finely sliced red onion for a sharper bite.

Common mistakes to avoid

• Skipping the salting: the cabbage can release moisture into the dressing; allow the full 20–30 minutes.
• Leaving excess salt: rinse the cabbage under cold water after resting it.
• Wet cabbage: leftover water can thin the dressing; spin or towel-dry the shreds thoroughly.
• Uneven shredding: thick pieces may not coat or soften evenly; aim for thin ribbons.
• Serving straight away: the flavours have less time to meld; chill for at least 1 hour.
• Over-salting the dressing: remember the cabbage was salted first and rinsed; measure the dressing salt as specified.

How to store

Keep the coleslaw covered in the refrigerator and use within 3 days for the best texture. Stir before serving; this salad is served cold, so reheating is not needed.

Frequently asked questions