Amerikanisch Beilage

Coleslaw Recipe – Classic Creamy Cabbage Salad in 15 Minutes

Name: Coleslaw Recipe – Classic Creamy Cabbage Salad in 15 Minutes
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: Amerikanisch
Ingredients: 500g green cabbage, finely shredded; 200g red cabbage, finely shredded; 2 carrots, coarsely grated; 150g mayonnaise; 3 tbsp white wine vinegar; 2 tbsp sugar; 1 tsp dry mustard powder; 0.5 tsp celery seeds; 1 tsp salt; 0.5 tsp freshly ground black pepper; 60ml sour cream

This creamy coleslaw is the perfect side dish for any backyard cookout. With crisp green and red cabbage tossed in a tangy-sweet dressing, it can steal the show on your plate.

Recipe.food AI-generated recipe

Updated 2. September 2026

15 min Total

15 min Prep

6 servings

Instructions

Wash the green and red cabbage, remove the core, and finely shred. Peel the carrots and coarsely grate them.

Combine the shredded vegetables in a large bowl and toss with 1 teaspoon of salt. Let sit for 10 minutes to draw out some of the moisture from the cabbage.

To make the dressing, whisk together the mayonnaise, sour cream, white wine vinegar, and sugar in a separate bowl until smooth.

Add the dry mustard, celery seeds, and black pepper to the dressing and mix well. Taste and adjust seasoning with salt as needed.

After the resting time, gently squeeze the vegetables to remove any excess liquid.

Fold the dressing into the vegetables until everything is evenly coated. Refrigerate the coleslaw for at least 30 minutes to let the flavors meld.

Before serving, taste again and adjust with salt, pepper, or a splash of vinegar as needed. Serve well chilled.

History & Origin

Coleslaw traces its roots to the Netherlands, where a dish called ‘koolsla’ (cabbage salad) was made with shredded cabbage and a hot fat dressing. Dutch settlers brought it to America in the 18th century, and over time the dressing evolved into the creamy mayonnaise-based version most Americans know today. Regional variations spread across the country, from vinegar-heavy Southern styles to the thick, sweet slaws served at barbecue joints.

Variations

Vinegar slaw: Skip the mayo and sour cream entirely. Dress with cider vinegar, a little oil, sugar, and celery seeds for a tangy, lighter version that holds up better at outdoor cookouts.

Vegan version: Replace the mayonnaise with a good vegan mayo and swap sour cream for plain coconut or oat-based yogurt. The result is nearly identical in texture.

Apple and fennel slaw: Add one thinly sliced fennel bulb and a julienned tart apple (Granny Smith works well) to the vegetable mix. Reduce the sugar slightly to balance the apple’s natural sweetness.

Asian-style slaw: Replace the dressing with sesame oil, rice vinegar, soy sauce, a little honey, and grated ginger. Top with toasted sesame seeds and sliced scallions before serving.

Common Mistakes – and How to Avoid Them

Skipping the salting and draining step: Salt draws moisture out of the cabbage. If you skip squeezing out the liquid, the dressing will turn watery within an hour of sitting.

Shredding the cabbage too thick: Thick strips stay crunchy but are hard to eat and don’t absorb the dressing evenly. Aim for shreds no thicker than 2-3 mm.

Dressing too early or too late: Tossing the coleslaw more than a few hours before serving makes it soggy. Dress it one to two hours ahead so the flavors meld without the texture suffering.

Over-sweetening the dressing: Start with less sugar than you think you need and taste as you go. The cabbage itself has natural sweetness, and the balance with vinegar is what makes a good slaw.

Using low-fat mayo: It tends to be thinner and more watery, which dilutes the dressing. Full-fat mayonnaise gives a creamier, more stable result.

Storage & Shelf Life

Store dressed coleslaw in an airtight container in the fridge for up to 3 days. After day two the texture softens noticeably, so it is best within the first 24 hours. Undressed shredded cabbage and carrots keep well in the fridge for up to 5 days, which is a good way to prep ahead. Coleslaw does not freeze well — the vegetables turn limp and watery once thawed. No reheating needed; serve cold straight from the fridge.

What to Serve With It

Coleslaw is the natural companion to pulled pork, smoked brisket, fried chicken, and fish tacos — anything rich or smoky benefits from its cool, acidic contrast. It also works well alongside grilled corn, baked beans, or a simple burger. For drinks, a cold lager, hard cider, or unsweetened iced tea all cut through the creaminess without fighting the flavors. This is a backyard cookout staple, but it fits just as well on a weeknight plate next to pan-fried fish or a hearty sandwich.

Frequently Asked Questions

Can I make coleslaw without mayonnaise?

Yes! For a lighter version, you can substitute the mayonnaise with Greek yogurt or use a simple oil-and-vinegar dressing. The result will be less creamy but more refreshing.

How long should coleslaw sit before serving?

At least 30 minutes, but 2 to 4 hours is ideal. This gives the flavors time to fully meld and allows the cabbage to soften slightly while still keeping a pleasant bite.

What other vegetables can I add to coleslaw?

Classic add-ins include onion, bell pepper, celery, or diced apple. Adding a grated apple is a great way to bring a nice hint of natural sweetness to the salad.