We’ve all had that coleslaw which is just… wet cabbage. A sad, watery heap that tastes more of the dressing than anything else. I wanted to create a version that actually looks like it belongs on a tasting menu—something with crunch, colour, and a vinaigrette that clings to every strand. After testing this recipe five times, I finally got it just right, and here is the method that turns a humble side into a showstopper.

Recipe Overview

• Prep time: 20 minutes
• Cook time: 0 minutes
• Total time: 1 hour 20 minutes (includes 1 hour resting)
• Servings: 6 as a side
• Difficulty: Easy

Why You’ll Love This Easy Coleslaw Recipe

• It looks stunning on the plate — ribbons of purple and green with a glossy, emulsified dressing that doesn’t pool at the bottom.
• The texture remains genuinely crunchy for two days, thanks to a salting and resting technique that draws out excess moisture.
• It pairs beautifully with rich mains, cutting through the heaviness of fried chicken or grilled kebabs without disappearing into the background, and a Hearty Falafel Recipe would make a perfect starter to follow.cookingenious.com/traditional-basil-pesto-recipe/”>Traditional Basil Pesto Recipe would make a perfect starter to follow.cookingenious.com/quick-meatballs-recipe/”>Quick Meatballs Recipe would make a perfect starter to follow.cookingenious.com/best-tiramisu-recipe/”>Best Tiramisu Recipe would make a perfect dessert to follow.
• You can prepare it entirely in advance, which makes hosting far less stressful.
• It uses everyday ingredients that you probably already have in the fridge and pantry.

Easy Coleslaw Recipe

15 min prep  ·  30 min cook  ·  4 servings

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Ingredients You’ll Need

• 1 small white cabbage (about 600g), cored and thinly sliced
• ¼ small red cabbage (about 150g), cored and thinly sliced
• 2 large carrots (about 200g), peeled and julienned or coarsely grated
• ½ red onion, sliced into very thin rings
• 1 teaspoon fine sea salt
• 2 tablespoons mayonnaise (use a good-quality, full-fat one)
• 2 tablespoons plain yogurt (Greek or full-fat natural)
• 1 tablespoon cider vinegar
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon Dijon mustard
• ½ teaspoon celery seeds
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon runny honey
• 2 tablespoons finely chopped fresh flat-leaf parsley

Tip: The combination of mayonnaise and yogurt gives a lighter, tangier dressing than using mayo alone. If you want a dairy-free version, swap the yogurt for an extra tablespoon of mayo and one of a neutral oil like sunflower.

Equipment You’ll Need

• Large salad bowl
• Sharp knife and cutting board
• Salad servers
• Small jar for dressing
• Colander
• Clean tea towel or kitchen paper

How to Make Easy Coleslaw Recipe

1. Prepare the vegetables. After removing the tough cores from both cabbages, slice them as thinly as you can — aim for ribbons about 2–3mm wide. The shreds should look delicate and almost translucent at the edges. Grate or julienne the carrots into fine matchsticks so they blend with the cabbage rather than clumping. Slice the red onion into whisper-thin rings; you should be able to see light through them.
2. Salt and rest the cabbage. Place all the sliced cabbage and onion into a colander set over a bowl. Sprinkle over the teaspoon of salt, then use your hands to toss and gently massage the salt into the leaves for about one minute. You will notice the cabbage starting to look wet and glossy. Leave it to sit for 30 minutes. During this time, the salt draws out the natural water, and the cabbage will soften slightly while keeping its crunch.
3. Rinse and dry thoroughly. After 30 minutes, rinse the cabbage and onion under cold running water to remove the excess salt. Shake the colander well, then tip everything onto a clean tea towel. Roll the towel up and twist it firmly over the sink to squeeze out as much moisture as possible. The vegetables should feel dry to the touch, not wet. Transfer them to a large bowl, add the grated carrots, and toss to combine.
4. Make the dressing. In a small jar, combine the mayonnaise, yogurt, cider vinegar, lemon juice, Dijon mustard, celery seeds, black pepper, and honey. Screw the lid on tightly and shake vigorously for 20 seconds until the dressing is pale, creamy, and fully emulsified. It should have the texture of a thin custard — smooth and pourable.
5. Dress and rest again. Pour the dressing over the dried vegetables and toss thoroughly with your salad servers or clean hands, ensuring every strand is lightly coated. The coleslaw will look glossy but not drenched. Cover the bowl with cling film and refrigerate for at least 30 minutes, or up to two hours. This resting time allows the flavours to meld and the cabbage to absorb the dressing without becoming soggy.
6. Finish and serve. Just before serving, sprinkle over the chopped parsley and give the coleslaw one final gentle toss. Taste and adjust seasoning with a tiny pinch of salt if needed. To plate, use your salad servers to lift the slaw from the bottom, allowing any excess dressing to drip back into the bowl, then pile it high in a shallow serving dish. The finished salad should be a tangle of colourful ribbons, each strand distinct and glistening.

Tips From My Kitchen

• Don’t skip the salting step. I used to struggle with this dish until I discovered this technique. Salting and resting the cabbage for 30 minutes draws out the water that would otherwise dilute the dressing and make the slaw watery. The result is a concentrated, crunchy texture that holds up to dressing without wilting.
• Slice, don’t chop. For a restaurant-quality presentation, you want long, elegant ribbons of cabbage rather than short, chunky bits. Use a sharp chef’s knife and take your time. If you have a mandoline, this is the perfect job for it — just watch your fingertips.
• Chill the bowl and servers. If you’re serving this at a dinner party, pop your serving bowl and salad servers in the fridge for 15 minutes before plating. The cold surface keeps the coleslaw crisp and helps the dressing stay glossy rather than turning greasy.
• Add the parsley at the last minute. Fresh herbs lose their vibrancy once they’re mixed with dressing. By adding the parsley right before serving, you get bright green flecks that contrast beautifully with the purple and white cabbage.
• Use a jar for the dressing. Shaking the dressing in a jar emulsifies it much better than whisking in a bowl. You’ll get a stable, creamy mixture that clings to the vegetables rather than separating into an oily puddle.
• Let it rest overnight for deeper flavour. While 30 minutes is enough, I find this coleslaw actually improves after 12 hours in the fridge. The vegetables soften slightly, and the dressing permeates every strand. Just give it a good stir before serving and add a splash of lemon juice to brighten it back up.

Common Mistakes to Avoid

• Not drying the cabbage properly: If you skip the tea-towel squeeze after rinsing, you’ll end up with watery coleslaw. The cabbage must feel dry before you add the dressing. Wet cabbage dilutes the dressing and creates a pool at the bottom of the bowl.
• Overdressing: It’s tempting to pour all the dressing on at once, but you can always add more. Start with three-quarters of the dressing, toss, then assess. You want the vegetables to be coated, not swimming. Excess dressing can be stored separately and added just before serving.
• Skipping the rest time: Serving coleslaw immediately means the flavours haven’t had time to marry. The raw onion will be harsh, and the dressing will taste separate from the vegetables. A 30-minute rest in the fridge transforms it from a bowl of raw veg into a cohesive dish.

What to Serve With Easy Coleslaw Recipe

This coleslaw is designed to sit alongside rich, savoury mains. Its tangy, crunchy character cuts through fatty meats and creamy sauces beautifully. Try it with Crispy Fried Chicken Recipe Golden for a classic pairing, or pile it onto Shredded Beef Tacos Recipe Savory for added texture. It also works brilliantly as a fresh contrast to Chicken Kebab Platters Recipe Grilled. For a lighter meal, serve it alongside grilled fish or simple roast chicken.

• Grilled or fried chicken
• Beef brisket or pulled lamb
• Barbecue ribs
• Fish tacos
• Stuffed jacket potatoes

Frequently Asked Questions

Easy Coleslaw Recipe

A classic crunchy coleslaw with a tangy, creamy dressing, perfect as a side for barbecues or sandwiches.

Print Recipe
Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 350

Ingredients
Method
Notes

Ingredients

  

• 1 small white cabbage about 600g, cored and thinly sliced
• ¼ small red cabbage about 150g, cored and thinly sliced
• 2 large carrots about 200g, peeled and julienned or coarsely grated
• ½ red onion sliced into very thin rings
• 1 teaspoon fine sea salt
• 2 tablespoons mayonnaise use a good-quality, full-fat one
• 2 tablespoons plain yogurt Greek or full-fat natural
• 1 tablespoon cider vinegar
• 1 tablespoon lemon juice freshly squeezed
• 1 teaspoon Dijon mustard
• ½ teaspoon celery seeds
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon runny honey
• 2 tablespoons finely chopped fresh flat-leaf parsley

Method

 

1. Prepare the vegetables. After removing the tough cores from both cabbages, slice them as thinly as you can — aim for ribbons about 2–3mm wide. The shreds should look delicate and almost translucent at the edges. Grate or julienne the carrots into fine matchsticks so they blend with the cabbage rather than clumping. Slice the red onion into whisper-thin rings; you should be able to see light through them.
2. Salt and rest the cabbage. Place all the sliced cabbage and onion into a colander set over a bowl. Sprinkle over the teaspoon of salt, then use your hands to toss and gently massage the salt into the leaves for about one minute. You will notice the cabbage starting to look wet and glossy. Leave it to sit for 30 minutes. During this time, the salt draws out the natural water, and the cabbage will soften slightly while keeping its crunch.
3. Rinse and dry thoroughly. After 30 minutes, rinse the cabbage and onion under cold running water to remove the excess salt. Shake the colander well, then tip everything onto a clean tea towel. Roll the towel up and twist it firmly over the sink to squeeze out as much moisture as possible. The vegetables should feel dry to the touch, not wet. Transfer them to a large bowl, add the grated carrots, and toss to combine.
4. Make the dressing. In a small jar, combine the mayonnaise, yogurt, cider vinegar, lemon juice, Dijon mustard, celery seeds, black pepper, and honey. Screw the lid on tightly and shake vigorously for 20 seconds until the dressing is pale, creamy, and fully emulsified. It should have the texture of a thin custard — smooth and pourable.
5. Dress and rest again. Pour the dressing over the dried vegetables and toss thoroughly with your salad servers or clean hands, ensuring every strand is lightly coated. The coleslaw will look glossy but not drenched. Cover the bowl with cling film and refrigerate for at least 30 minutes, or up to two hours. This resting time allows the flavours to meld and the cabbage to absorb the dressing without becoming soggy.
6. Finish and serve. Just before serving, sprinkle over the chopped parsley and give the coleslaw one final gentle toss. Taste and adjust seasoning with a tiny pinch of salt if needed. To plate, use your salad servers to lift the slaw from the bottom, allowing any excess dressing to drip back into the bowl, then pile it high in a shallow serving dish. The finished salad should be a tangle of colourful ribbons, each strand distinct and glistening.

Notes

Resting the salted cabbage draws out excess moisture for a crunchier slaw. Refrigerating after dressing allows flavors to meld.

I’d love to hear how you served this coleslaw at your table. Did you pile it high on a platter or use it as a crunchy topping? Drop a comment below and let me know — your feedback always helps other readers get the best results.

Easy Coleslaw Recipe

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