Why You’ll Love Coleslaw Recipe
I love this recipe because it’s easy to prepare, uses simple ingredients, and tastes even better after chilling. The salt soak keeps the cabbage crisp, while the creamy dressing coats every bite without feeling heavy. It’s the kind of side dish I rely on for barbecues, picnics, or casual dinners.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Slaw mix
12 ounces shredded cabbage
4 ounces shredded carrots
Salt Water Bath
4 cups cold water
2 tablespoons salt
Dressing
½ cup mayonnaise
1 tablespoon mustard
¼ cup sugar
3 tablespoons lemon juice + lemon zest
Directions
I start by placing the shredded cabbage and carrots into a large bowl. I cover them with cold water, add the salt, and let the mixture soak for about an hour. This step helps draw out excess moisture and keeps the slaw crisp.
After soaking, I drain the vegetables thoroughly and gently pat them dry so the dressing doesn’t become watery.
In a separate bowl, I whisk together the mayonnaise, mustard, sugar, lemon juice, and lemon zest until smooth and well blended.
I pour the dressing over the cabbage and carrots and toss everything together until evenly coated. I refrigerate the coleslaw for at least 15 to 30 minutes before serving so the flavors can meld.
Servings and Timing
This recipe makes about 6 servings.
I usually need around 15 minutes of hands-on prep time, plus about 1 hour for soaking and chilling.
Variations
I sometimes add shredded red cabbage for color or a pinch of black pepper for extra bite. When I want more tang, I add a splash of extra lemon juice. Thinly sliced onions or a little celery seed also work well for added flavor.
Storage/Reheating
I store leftover coleslaw in an airtight container in the refrigerator for up to 3 days. Since it’s meant to be served cold, there’s no reheating involved. I just give it a quick stir before serving again.
FAQs
Can I skip the salt water soak?
I can skip it, but I find the soak helps keep the slaw crisp and prevents excess liquid later.
What type of cabbage works best?
I usually use green cabbage, but red cabbage or a mix of both works well.
Can I make this ahead of time?
Yes, I often make it a few hours in advance so the flavors have time to develop.
How do I keep coleslaw from becoming watery?
Draining and drying the cabbage well after soaking makes a big difference.
Can I reduce the sweetness?
I simply reduce the sugar slightly if I want a less sweet dressing.
Is this recipe gluten-free?
Yes, all the ingredients I use are naturally gluten-free.
Can I add other vegetables?
I sometimes add thinly sliced bell peppers or onions for extra crunch.
What if I don’t like mustard?
I can reduce it or leave it out, though it adds a nice balance to the dressing.
How long should I chill it before serving?
I prefer at least 15–30 minutes, but longer chilling gives better flavor.
Can I use pre-shredded vegetables?
Yes, pre-shredded cabbage and carrots work perfectly and save time.
Conclusion
I love this Coleslaw because it’s crisp, creamy, and endlessly versatile. It’s easy to make, refreshing to eat, and pairs beautifully with so many meals, which is why it’s always a staple in my kitchen.
