How to Make Coleslaw

Last updated: August 18, 2025

Quick Reference

Timing

Cabbage Prep: Salt shredded cabbage 30 minutes, then drain for best texture
Chill Time: 2-4 hours minimum for flavors to develop properly

Portions & Sizes

Shredding Size: 1/8-inch thick strips for perfect bite and dressing absorption

General

Dressing Ratio: 3/4 cup dressing per 1 medium head of cabbage
Green Cabbage: Classic choice, mild flavor, sturdy texture
Red/Purple Cabbage: Adds color, slightly peppery, more vitamin C
Napa Cabbage: Tender leaves, mild flavor, great for Asian slaws
Savoy Cabbage: Crinkled leaves, delicate texture, sweet flavor
Mixed Varieties: Combine different types for color and flavor complexity
Classic Creamy: Mayo-based with sweet and tangy balance
Vinegar Slaw: Oil and vinegar dressing, lighter and tangier
Memphis Style: Mustard-based dressing with a bit of heat
Asian Slaw: Rice vinegar, sesame oil, and ginger flavors
Mexican Street Corn: Lime, chili powder, and cotija cheese inspiration
Apple Coleslaw: Sweet apples and dried cranberries for crunch
Sharp Knife: For hand-shredding cabbage into uniform strips
Box Grater: Large holes work well for quick shredding
Food Processor: Slicing disc creates perfectly uniform results
Mandoline Slicer: Professional-level uniformity and speed
Watery Coleslaw: Salt cabbage and drain excess moisture before adding dressing. Don't skip this crucial step
Too Thick/Heavy: Thin dressing with a little vinegar or lemon juice. Add gradually until desired consistency
Bland Flavor: Balance sweet, salty, and acidic elements. Taste and adjust before serving
Wilted Vegetables: Don't dress too far in advance. Add delicate ingredients just before serving
Uneven Texture: Shred all vegetables to similar size for consistent bite and dressing distribution
Separation: Mayo-based dressings can separate. Stir well before serving and keep chilled

Checkout our one click shopable recipes

Napa Cabbage Coleslaw with Carrots, Green Onions & Creamy Lemon-Poppy Seed Dressing

Grilled Garlic Shrimp Skewers with "Piña Colada" Coleslaw & Rice

Blackened Salmon Cabbage Wraps with Coleslaw & Pecans

BBQ Cannellini Beans with Veggie Sausage & Napa Cabbage Coleslaw

Hawaiian-Style Ham Sandwich with Pineapple, Avocado & Ranch Coleslaw

Classic coleslaw techniques & preparation

Select and Prepare Your Cabbage

Choose a fresh, firm cabbage head that feels heavy for its size with tightly packed leaves and no brown spots. Remove any damaged outer leaves and cut the cabbage into quarters through the core. Remove the tough core from each quarter, then slice the cabbage into thin, uniform strips about 1/8-inch thick. Consistent sizing ensures even texture and proper dressing distribution.

Sharp Knife Essential

A sharp knife prevents crushing the cabbage fibers, which keeps your coleslaw crisp instead of mushy

❦

Salt and Drain for Perfect Texture

This crucial step prevents watery coleslaw. Place shredded cabbage in a large colander, sprinkle with 1-2 teaspoons of salt, and toss well. Let sit for 30 minutes to draw out excess moisture. Rinse briefly with cold water, then squeeze handfuls of cabbage or press with paper towels to remove as much liquid as possible. This process ensures your dressing won't get diluted.

Don't Skip This Step

Salting and draining is the secret to restaurant-quality coleslaw that stays crisp and doesn't get watery

❦

Prepare Additional Vegetables

While cabbage drains, prep your supporting vegetables. Grate carrots using the large holes of a box grater for texture and color. Thinly slice red onion for bite, or use green onions for milder flavor. Bell peppers add crunch and sweetness when julienned. Keep all vegetables similar in size to the cabbage for consistent texture throughout the slaw.

Color Balance

Mix green and red cabbage or add colorful vegetables like purple carrots or red bell peppers for visual appeal

❦

Create the Perfect Dressing

For classic creamy coleslaw, whisk together mayonnaise, apple cider vinegar, sugar, celery seed, salt, and pepper. Start with 3/4 cup mayo, 2 tablespoons vinegar, and 1-2 tablespoons sugar for one medium cabbage head. Taste and adjust the sweet-tangy balance to your preference. The dressing should be smooth and pourable but not thin.

Balance is Key

Great coleslaw dressing balances sweet, salty, and acidic elements—adjust each component until they work in harmony

❦

Combine and Let Flavors Develop

Add the drained cabbage and prepared vegetables to a large bowl. Pour the dressing over and toss gently but thoroughly to coat all ingredients evenly. Start with 3/4 of the dressing and add more as needed—you want everything coated but not swimming in dressing. Cover and refrigerate for at least 2 hours, preferably 4, to allow flavors to meld.

Gentle Mixing

Use tongs or two large spoons to toss gently—aggressive mixing can break down vegetables and create a mushy texture

❦

Final Adjustments and Serving

Before serving, taste and adjust seasonings. Cold foods often need more salt and acid than when first made. If the slaw seems dry after chilling, add a little more dressing. If it's too thick, thin with a splash of vinegar or lemon juice. Add any delicate ingredients like fresh herbs, nuts, or seeds just before serving to maintain their texture and color.

Last-Minute Additions

Save delicate ingredients like fresh herbs, toasted nuts, or crispy elements for the final moment to preserve their impact

✦

Creative variations & international styles

Tangy Vinegar Slaw

Perfect for hot weather and rich foods, vinegar slaw uses oil and vinegar instead of mayonnaise. Combine apple cider vinegar, vegetable oil, sugar, celery seed, and mustard powder. This lighter dressing won't weigh you down and pairs beautifully with BBQ, fried foods, and fish tacos. The key is balancing the acidity with enough sugar to round out the sharpness without making it sweet.

Oil Quality Matters

Use a neutral oil like vegetable or canola—strong oils like olive oil can overwhelm the delicate cabbage flavor

❦

Asian-Inspired Slaw

Create an exotic twist with rice vinegar, sesame oil, fresh ginger, and a touch of soy sauce. Add julienned snow peas, shredded carrots, and sliced almonds for crunch. Napa cabbage works particularly well for this style with its tender leaves and mild flavor. Finish with sesame seeds and fresh cilantro for authentic Asian flavors that pair perfectly with grilled fish or pork.

Sesame Oil Sparingly

A little sesame oil goes a long way—start with just 1 teaspoon and taste, as too much can overpower other flavors

❦

Mexican Street Corn Slaw

Inspired by elote, this creative variation combines corn kernels, lime juice, chili powder, and cotija cheese with traditional cabbage slaw. Add diced jalapeños for heat and fresh cilantro for brightness. The dressing combines mayonnaise with lime juice, garlic, and a touch of hot sauce. This bold variation is perfect alongside tacos, grilled meats, or as a standalone salad.

Fresh Corn Best

Use fresh corn kernels cut from the cob when possible—they add sweet crunch that frozen or canned corn can't match

❦

Apple Cranberry Slaw

Add sweetness and crunch with diced Granny Smith apples and dried cranberries. This variation works well with both creamy and vinaigrette dressings. The apples provide tartness and crunch while cranberries add chewy sweetness. Consider adding toasted walnuts or pecans for extra richness. This style is perfect for fall gatherings and pairs beautifully with pork or turkey.

Prevent Apple Browning

Toss diced apples with a little lemon juice before adding to prevent browning and add extra brightness

Frequently Asked Questions

How do I prevent watery coleslaw?

Salt the shredded cabbage and let it sit for 30 minutes to draw out excess moisture, then drain thoroughly before adding dressing. This prevents the slaw from becoming watery over time.

What's the best way to shred cabbage for coleslaw?

Cut cabbage into quarters, remove the core, then slice into thin strips about 1/8-inch thick. A food processor with slicing disc gives the most uniform results, but a sharp knife works perfectly well.

How long does coleslaw last in the refrigerator?

Dressed coleslaw keeps 3-5 days refrigerated, but is best within the first 1-2 days. Undressed shredded cabbage can last up to a week, so consider storing components separately.

Can I make coleslaw ahead of time?

Yes, but add delicate ingredients like herbs or nuts just before serving. The cabbage actually improves after 2-4 hours as flavors meld, but don't let it sit more than 24 hours.

What's the difference between creamy and vinegar coleslaw?

Creamy coleslaw uses mayonnaise as the base for a rich, mild flavor, while vinegar slaw uses oil and vinegar for a lighter, tangier taste that won't weigh you down in hot weather.

Should I use pre-shredded cabbage from the store?

Fresh cabbage you shred yourself will always have better texture and flavor. Pre-shredded cabbage tends to be drier and less crisp, though it works in a pinch for convenience.