Coleslaw

By Kay Chun

Updated February 2, 2025

  • Chris Simpson for The New York Times. Food Stylist:Frances Boswell.
Media 1 of 2
Total Time
10 minutes
Rating
4(1,373)
Comments
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This classic coleslaw recipe is also the simplest, with a light, creamy, tangy-sweet dressing spiked with celery seeds. For the best coleslaw, make it a few hours ahead and refrigerate it to allow all the flavors to marry and soak into the cabbage. Celery seeds add strong, aromatic, grassy notes, but simply skip them if they’re unavailable. For extra flair, you could add ½ cup of your favorite chopped fresh herb, such as parsley, tarragon or dill. Leftovers make a great topping for tacos, hot dogs, sliders and sandwiches.

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Ingredients

Yield:8 to 10 servings

  • 1 cup mayonnaise

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon granulated sugar

  • ½ teaspoon celery seeds

  • Kosher salt and black pepper

  • 1 medium head green cabbage (about 2 pounds)

  • ½ medium head purple cabbage (about 1 pound)

  • 2 carrots, grated on the large holes of a box grater

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 10 servings)

11 grams carbs; 9 milligrams cholesterol; 208 calories; 5 grams monosaturated fat; 11 grams polyunsaturated fat; 3 grams saturated fat; 18 grams fat; 4 grams fiber; 406 milligrams sodium; 2 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a very large bowl, combine mayonnaise, vinegar, sugar and celery seeds. Season with salt and pepper, and mix until smooth.

  2. Step 2

    Shred the cabbage: Using a sharp knife, quarter and core the green cabbage. Arrange quarters cut side down, so they sit flat and stable. Thinly slice them lengthwise for longer shreds (or crosswise for shorter shreds). Repeat with the purple cabbage. You should get about 16 total cups of shredded green and purple cabbage.

  3. Step 3

    Add all the shredded cabbage and the shredded carrots to the bowl, season with salt and pepper, and toss until well combined. (Hands work best here.)

  4. Step 4

    Transfer coleslaw to a serving bowl and serve immediately, or cover and refrigerate 3 hours ahead of time and up to overnight for the best texture, and serve chilled.

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Ratings

4 out of 5
1,373 user ratings
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Comments

Josh

My mother started adding green apples to her cole slaw 25 years ago and it instantly became in my mind an essential ingredient in the dish. Cole slaw without Granny Smiths is like … well, like an inferior cole slaw.

MH

I make mine with dill pickle juice and mayonnaise. Add the celery seed, a little salt and pepper, and voila.

DianaW

Needs some onion. Otherwise a good recipe, especially if you have really good local cider vinegar.

jf

Not the NY deli recipe of my youth which, like the deli potato salad, was all white (maybe a few shreds of carrot in the slaw) and oniony and vinegary.

Pam stuart

I have always made it like this but I like to use honey and sometimes a dash of hot sauce

Karen Oliver

Add chopped pineapple

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