Creamy Coleslaw That Steals the Show
This isn't your average coleslaw. By salting the cabbage to remove excess moisture, we ensure a perfectly crisp, never-soggy texture that absorbs a rich, tangy, and just-sweet-enough dressing. It's the ultimate make-ahead side dish that's guaranteed to steal the spotlight at any BBQ, picnic, or weeknight dinner.
Equipment
- Large colander
- Large bowl
- Sharp knife or mandoline
- Cutting board
- Box grater or food processor with shredding disc
- Salad spinner or clean kitchen towel
- Medium mixing bowl
- Whisk
- Large mixing bowl
- Rubber spatula or large spoon
- Plastic Wrap
Ingredients
- 1 medium head green cabbage about 2 pounds
- 2 large carrots
- ½ cup high-quality full-fat mayonnaise
- ¼ cup buttermilk
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon celery seeds
- ½ teaspoon kosher salt, plus 1 tablespoon for salting cabbage
- ¼ teaspoon black pepper
Instructions
- Remove any tough outer leaves from the cabbage and cut it in half through the core. Cut each half in half again to create quarters, then cut out the core. Using a sharp knife or a mandoline, shred the cabbage into thin ribbons.
- Place the shredded cabbage in a large colander set over a bowl. Sprinkle with 1 tablespoon of kosher salt and toss to combine. Let it sit for 20-30 minutes.
- After the cabbage has rested, rinse it under cold running water to remove the excess salt. Dry the cabbage as thoroughly as possible using a salad spinner or a clean kitchen towel.
- While the cabbage is draining, peel the carrots and shred them using a box grater or the shredding disc of a food processor.
- Place the dried cabbage and shredded carrots into a large mixing bowl.
- In a separate medium bowl, combine the mayonnaise, buttermilk, apple cider vinegar, sugar, celery seeds, 1/2 teaspoon of kosher salt, and black pepper. Whisk vigorously until the sugar has dissolved and the dressing is completely smooth and creamy.
- Pour the dressing over the cabbage and carrots. Using a large spatula or your hands, toss everything together until every shred of vegetable is evenly coated.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This resting time is crucial for the flavors to meld and the texture to soften slightly while remaining crunchy.
Notes
For the best texture, do not skip salting the cabbage—it prevents a watery slaw. After rinsing, dry the cabbage thoroughly to avoid diluting the dressing. Start with less dressing and add more if needed; the slaw should be coated, not swimming. This coleslaw tastes even better the next day, making it perfect for make-ahead meals. For a dairy-free version, use vegan mayonnaise and substitute buttermilk with 1/4 cup milk mixed with 1 teaspoon lemon juice or vinegar. For a spicy twist, add 1-2 finely diced jalapeños and a squeeze of lime. Store leftovers in an airtight container in the refrigerator for up to 3 days.