cook · Cook

How to Make Coleslaw from Scratch

Name: How to Make Coleslaw from Scratch
Yield: 4
Ingredients: 1 medium green cabbage; 1 tsp salt; 1/2 cup mayonnaise; 2 tbsp white vinegar; 1 tbsp sugar; 1/2 tsp celery seed; 2 carrots

Great coleslaw starts with fresh cabbage cut thin and a dressing that balances tangy and creamy. Shred your cabbage fine, salt it lightly to draw out water, then toss with a mayo-vinegar dressing. The key is getting the cabbage crisp and the dressing just acidic enough to cut through the richness.

Total time: 1 hr 40 min
Hands-on: 20 min
Serves: 4
Difficulty: Easy

Ingredients

1 medium green cabbage
1 tsp salt
1/2 cup mayonnaise
2 tbsp white vinegar
1 tbsp sugar
1/2 tsp celery seed
2 carrots

Step by step

Prepare the cabbage. Remove outer leaves from one medium head of green cabbage. Cut into quarters, remove the core, then slice each quarter as thin as you can manage. You want fine shreds, not chunks. A sharp knife works better than most mandolines for this.
Salt and drain the cabbage. Toss the shredded cabbage with 1 teaspoon of salt in a large bowl. Let it sit for 30 minutes. The salt draws out excess water that would otherwise dilute your dressing.
Make the dressing. Whisk together 1/2 cup mayonnaise, 2 tablespoons white vinegar, 1 tablespoon sugar, and 1/2 teaspoon celery seed. Taste and adjust — you want it tangy enough to brighten the cabbage but not so sharp it makes you pucker.
Drain and dry the cabbage. After 30 minutes, grab handfuls of the salted cabbage and squeeze firmly over the sink to remove as much liquid as possible. Pat dry with paper towels. This step makes the difference between crisp coleslaw and soggy disappointment.
Combine and chill. Add the squeezed cabbage to the dressing along with 2 shredded carrots. Toss until everything is evenly coated. Refrigerate for at least 1 hour before serving. The flavors need time to marry.

Tips & troubleshooting

A sharp knife cuts cabbage cleaner than a food processor, which can bruise the leaves
Don't skip the salting step — wet cabbage makes watery coleslaw
Add delicate ingredients like herbs right before serving so they don't wilt
Coleslaw tastes better the next day but gets softer, so eat within 48 hours for best texture

Variations

Vinegar Slaw. Skip the mayo entirely. Use 1/3 cup apple cider vinegar, 2 tablespoons olive oil, 1 tablespoon sugar, and plenty of black pepper. This keeps better in hot weather.
Red Cabbage Slaw. Use red cabbage instead of green. Add a splash of lemon juice to keep the color bright. Goes particularly well with pork.
Asian-Style Slaw. Replace the dressing with rice vinegar, sesame oil, soy sauce, and a pinch of red pepper flakes. Add sliced scallions and toasted sesame seeds.

Questions

How long does homemade coleslaw last?: Three to four days in the refrigerator. The cabbage will soften over time but stays safe to eat. Mayo-based slaws don't last as long as vinegar-based ones.
Can I make coleslaw without mayonnaise?: Absolutely. Use a vinegar-oil dressing instead. Apple cider vinegar with a touch of olive oil and sugar makes an excellent base. The slaw will taste brighter and keep longer.
Why is my coleslaw watery?: You either skipped salting the cabbage or didn't squeeze out enough liquid after salting. Cabbage holds a lot of water that needs to come out before you add dressing.
What's the best way to shred cabbage?: Cut the cabbage into wedges, remove the core, then slice each wedge as thinly as possible with a sharp knife. Keep your fingers curved and take your time — thin, even pieces make better coleslaw.