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Summary
Creamy, tangy, crunchy coleslaw that actually holds up.
This isn’t the watery coleslaw that turns into soup at the bottom of the bowl. Thin-shredded cabbage and julienned carrot get tossed in a bright mayo and white balsamic dressing — a little sweet, a little acidic, and just enough black pepper to keep it interesting. Technique reigns here. We add an extra step that prevents the slaw from turning into a diluted, soupy mess and balances out the flavor of the vinegar so nothing is overpowering. This is our go-to creamy coleslaw recipe, and we think you’ll love it.
4
side salads15
minutes170
kcal5
minutes20
minutesCreamy, tangy, crunchy coleslaw that actually holds up.
Ingredients
250 g 5 packed cups green cabbage (about 1/2 head), thinly shredded
57 g 1 cup carrots (about 2 medium), julienned
6 g 1.5 Tbsp fresh flat-leaf parsley finely chopped
110 g 1/2 cup mayonnaise
30 g 5 tsp honey
15 g 1 Tbsp white balsamic vinegar (See Before We Start)
5 g 1 tsp apple cider vinegar
5 g 1 tsp kosher salt
0.5 g 1/4 tsp black pepper
Equipment
Directions
Before We Start
White balsamic vinegar: Worth tracking down — it’s what makes this dressing distinct. It has a mellow, slightly sweet acidity that regular apple cider vinegar lacks. Find it at most grocery stores near the specialty vinegars. If you can’t find it, just use apple cider vinegar alone but will change the profile.
Cabbage prep: Thinner means better dressing coverage and texture. A mandoline is the fastest and most consistent way to get there. If you don’t have one, a sharp chef’s knife works fine — take your time and shred as thin as you can.
Make-ahead: The dressing can be made up to 3 days ahead and refrigerated. Toss the slaw day-of for best texture.Prep the Vegetables
Cabbage: Quarter and core the cabbage. Using a mandoline, shred it into thin ribbons directly into a large bowl (about 1/16in).
Carrots: Skip the mandoline — use a sharp knife to julienne them into thin matchstick strips, roughly 2–3 inches long. Add to the bowl with the cabbage.Add Salt and Let Rest
In a large bowl with the cabbage and carrots, add 1 teaspoon (5 g) of salt and mix thoroughly. Using your hands, lightly massage the cabbage and carrots two help soften the texture and release more moisture.
Set the bowl aside for about 30 minutes. The salt will draw out the moisture from the vegetables. Then drain out the liquid.
You can work on the next step while it is resting.
Mix the Dressing
In a small bowl, whisk together the mayonnaise, honey, white balsamic vinegar, apple cider vinegar, salt, and black pepper until smooth and fully combined.
Chop the Parsley
Finely chop the parsley and add it in.Toss the Slaw
Pour about three-quarters of the dressing over the cabbage and carrots. Toss with tongs to coat evenly. Taste and add the remaining dressing as needed — you want everything coated but not drowning.
Salt to Taste and Serve
Because we draw out moisture using the salt and then remove the excess liquid, some of the salt gets removed along with it so we need to add it back. Start with an 1/8 teaspoon mix and then taste. A 1/4 tsp was the right amount for us when testing. Add up to 1/2 tsp if needed.
Mix everything evenly and then serve.
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Additional Details About This Recipe
Can I use pre-shredded bagged coleslaw mix?
Yes — it works fine and saves time. The texture won’t be quite as good as freshly cut, but on a busy night it’s a solid shortcut. Use about 5 packed cups (roughly one 14 oz bag).
Why does my coleslaw get watery?
You skipped the resting and draining step. Cabbage naturally holds a lot of water, so when you add salt to it, the salt draws the moisture out over time. To ensure your coleslaw doesn’t get watery, you need to salt the cabbage then drain out the excess water after about 30 minutes before you add your dressing.
Can I use red cabbage?
Yes — or do a half-and-half mix of green and red for a more colorful slaw.
What does this pair well with?
Pretty much anything off the grill — pulled pork, burgers, blackened chicken, grilled fish tacos. Also great as a topping for sandwiches or in a taco bowl or as a coastal side for seafood.
How long does it keep?
Best eaten the same day. Because we draw the moisture out before adding the dressing, it will hold better than most coleslaws though. Leftovers keep 2 days refrigerated.
Nutritional Facts (per serving, 1 of 4)
(Values are estimates based on USDA data for cabbage, carrots, and mayonnaise.)
- Calories: ~170 kcal
- Protein: ~2g
- Fat: ~12g
- Saturated Fat: ~2g
- Carbohydrates: ~15g
- Sugars: ~10g
- Fiber: ~3g
- Cholesterol: ~5mg
- Sodium: ~280mg