Serves: 6–8
Prep time: 25 minutes
Resting time: 1–2 hours
Total time: About 1½–2½ hours
Difficulty: Easy

Ingredients

For the vegetables

• 1 medium head green cabbage — about 700–800 g
• ¼–½ small red cabbage — about 200 g
• 2 large carrots
• ¼ small red onion — optional
• ⅓ cup fresh parsley, finely chopped
• 1–2 tablespoons finely sliced green onion — optional

The cabbage should be sliced very thinly. A mandoline gives the best texture, but a sharp knife works perfectly.

For the creamy dressing

• 1 cup mayonnaise
• ¼ cup sour cream
• 2 tablespoons apple cider vinegar
• 1½ tablespoons fresh lemon juice
• 1½ tablespoons granulated sugar
• 1 tablespoon Dijon mustard
• 1 teaspoon celery seed
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¾ teaspoon salt, plus more if needed
• ½ teaspoon freshly ground black pepper
• 1–2 tablespoons milk or buttermilk, if needed
• 1 teaspoon honey, optional

For extra flavor

• ½ teaspoon celery seed
• A small pinch of paprika
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce, optional

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Step 1: Prepare the cabbage

Remove any damaged outer leaves from the green cabbage.

Cut the cabbage into quarters and remove the hard central core.

Slice the cabbage very thinly into long strips. You want delicate shreds rather than large chunks.

Do the same with the red cabbage.

Place both types of cabbage into a very large bowl.

The thin slices are important because they allow the dressing to coat almost every piece without making the finished coleslaw feel heavy.

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Step 2: Prepare the carrots

Peel the carrots.

For the appearance shown in your photograph, cut them into very thin matchsticks.

You can also grate them using the large holes of a box grater, but matchsticks give the coleslaw a more attractive restaurant-style appearance.

Add the carrots to the cabbage.

If using red onion, slice it extremely thinly and add it as well.

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Step 3: Make the dressing

In a separate bowl, combine:

• 1 cup mayonnaise
• ¼ cup sour cream
• 2 tablespoons apple cider vinegar
• 1½ tablespoons lemon juice
• 1½ tablespoons sugar
• 1 tablespoon Dijon mustard
• 1 teaspoon celery seed
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¾ teaspoon salt
• ½ teaspoon black pepper

Whisk everything together until completely smooth.

Taste the dressing.

This is an important step.

A good coleslaw dressing should taste slightly stronger and more flavorful than you think it needs to be at this stage because the cabbage will dilute the flavor.

Adjust it according to your preference:

Too sweet?
Add another teaspoon of vinegar or lemon juice.

Too sour?
Add ½–1 teaspoon sugar or honey.

Too thick?
Add 1 tablespoon milk or buttermilk at a time.

Too bland?
Add another pinch of salt and a little Dijon mustard.

Want it richer?
Add another tablespoon of mayonnaise.

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Step 4: The secret to better coleslaw — salt the cabbage

This step makes a huge difference.

Sprinkle the shredded cabbage with about 1 teaspoon salt and toss thoroughly.

Let it sit for approximately 20–30 minutes.

The salt draws excess water out of the cabbage.

After 20–30 minutes, you’ll notice liquid collecting at the bottom of the bowl.

Drain the cabbage very well.

You can gently squeeze handfuls of cabbage with clean hands or place it in a colander and press lightly.

Don’t completely crush it — the goal is simply to remove excess water.

Why do this?

If you skip this step, the cabbage releases water into the mayonnaise dressing while the coleslaw sits.

The result is often a watery dressing at the bottom of the bowl.

Removing some of that moisture gives you a thicker, creamier coleslaw that stays creamy longer.

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Step 5: Combine the vegetables

Return the drained cabbage to a large bowl.

Add:

• Carrots
• Red cabbage
• Red onion, if using
• Fresh parsley
• Green onion, if using

Toss everything gently.

At this stage, the vegetables should already look colorful and crunchy.

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Step 6: Add the dressing

Pour about ¾ of the dressing over the vegetables.

Don’t immediately add all of it.

Use clean hands, salad forks, or large spoons to toss the vegetables thoroughly.

Keep mixing until the dressing coats the cabbage from top to bottom.

Now evaluate the consistency.

If you want the very creamy appearance shown in your photo, add the remaining dressing gradually.

You want every strand coated, but you don’t want a pool of mayonnaise at the bottom.

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Step 7: Let the flavors develop

Cover the bowl and refrigerate for at least 1 hour.

For the best flavor, let it rest for 2–4 hours.

During this time:

• The cabbage absorbs the dressing.
• The vinegar mellows.
• The sugar balances the acidity.
• The celery seed becomes more noticeable.
• The vegetables become tender while retaining some crunch.

Before serving, toss everything again.

Taste it one final time.

You may need a small pinch of salt, pepper, sugar, or vinegar.

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Step 8: Make it look like the photograph

Transfer the coleslaw to a wide serving bowl.

Instead of flattening it, pile it high in the center.

Pull a few strands of carrot and red cabbage toward the outside so the colors are visible.

Sprinkle freshly ground black pepper over the top.

Finish with a generous handful of fresh curly parsley in the center.

For an especially attractive presentation, reserve a few thin carrot strips and pieces of red cabbage and place them on top immediately before serving.

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⭐ My preferred flavor balance

For a particularly delicious version, I recommend this exact balance:

Creamy: mayonnaise + sour cream
Tangy: apple cider vinegar + lemon
Sweet: sugar + a tiny amount of honey
Savory: Dijon + celery seed
Aromatic: garlic + onion powder
Fresh: parsley
Heat: black pepper

The result is creamy without being overwhelmingly heavy, sweet without becoming sugary, and tangy enough to keep you wanting another bite.

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🔥 Optional: Extra-Creamy Deli-Style Version

If you want the coleslaw to look even creamier and more luxurious like the photograph, increase the dressing to:

• 1¼ cups mayonnaise
• ¼ cup sour cream
• 2½ tablespoons apple cider vinegar
• 1½ tablespoons lemon juice
• 2 tablespoons sugar
• 1 tablespoon Dijon mustard
• 1 teaspoon celery seed
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¾ teaspoon salt
• ½ teaspoon black pepper

Mix thoroughly and refrigerate.

This version produces a much thicker coating around the cabbage.

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🥕 Optional Additions

You can customize the recipe without changing its basic character.

For sweetness

Add:

• 1–2 teaspoons honey
• ½ cup finely diced apple
• Raisins or dried cranberries

For extra crunch

Add:

• Sunflower seeds
• Chopped celery
• Toasted almonds
• Finely sliced green onion

For a little heat

Add:

• ½ teaspoon hot sauce
• Pinch of cayenne
• Finely minced jalapeño

For a more Southern-style flavor

Add:

• A little extra sugar
• More vinegar
• Celery seed
• A touch of mustard

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🧊 Storage

Keep the finished coleslaw refrigerated in an airtight container.

It is best during the first 24 hours, when the vegetables are still particularly crisp.

It can generally be kept refrigerated for around 3–4 days, although the cabbage will gradually soften and release more liquid.

If liquid collects at the bottom, simply toss the coleslaw thoroughly before serving.

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🍗 What to Serve With It

This coleslaw is especially good alongside:

• Fried chicken
• BBQ chicken
• Pulled pork
• Burgers
• Grilled chicken
• Fried fish
• Fish sandwiches
• BBQ ribs
• Brisket
• Grilled sausages
• Crispy chicken sandwiches

It also works extremely well inside pulled-pork or fried-chicken sandwiches, where the creamy dressing contrasts with the hot, savory meat.

🏆 The key secrets

If you want the best possible result, don’t skip these five things:

1. Slice the cabbage very thinly.
2. Salt it and drain it before dressing.
3. Make the dressing separately and taste it first.
4. Don’t drown the cabbage — add dressing gradually.
5. Rest the finished coleslaw in the refrigerator before serving.