Save to Pinterest My neighbor brought this coleslaw to a summer potluck years ago, and I watched it disappear before anything else on the table—even the elaborate desserts. She told me her secret was adding just enough honey to balance the vinegar, and never dressing it until the last minute. That conversation led me to master my own version, and now it's the first thing I make when friends say they're coming over with burgers.
I remember standing in my kitchen on a warm afternoon, shredding cabbage by hand while my daughter sat at the counter asking a hundred questions about why red and green cabbage taste different. She insisted on pouring the dressing herself, and somehow it turned out perfectly balanced. Now whenever we make this together, she says it tastes better because we're both in on it.
Ingredients
- Green cabbage: The mild, slightly sweet base that holds up to the creamy dressing without falling apart.
- Red cabbage: Adds earthy depth and a stunning pop of color that makes the whole dish feel more vibrant.
- Carrots: Grating them finely means they soften just enough while keeping their natural sweetness intact.
- Green onions: A small amount gives a sharp, fresh bite that cuts through the richness of the mayo.
- Mayonnaise: Choose a good quality version—it's the foundation, and cheap mayo will make everything taste flat.
- Apple cider vinegar: The acidity keeps the slaw bright and prevents it from feeling heavy on your palate.
- Honey: Just enough to round out the flavors and add a whisper of sweetness, not overpowering the vegetables.
- Dijon mustard: A touch of sophistication that adds tang without being spicy or aggressive.
- Celery seed: This is the ingredient that makes people ask what you did differently—it adds an unexpected savory note.
- Sunflower seeds: They stay crunchy throughout and add protein, plus a nutty flavor that ties everything together.
Instructions
- Shred and gather:
- Slice your cabbage as thin as you can manage, then grate the carrots on the small holes of a box grater. The thinner everything is, the faster it will soften slightly and absorb the dressing.
- Make the dressing:
- Whisk the mayo, vinegar, honey, mustard, and celery seed in a small bowl until it's completely smooth and creamy. Taste it before you add salt—the mustard is already salty, and you don't want to overshoot.
- Bring it together:
- Toss the vegetables with the dressing until every piece is coated, then let it sit for a minute so flavors can start mingling. This is when you adjust seasoning if needed.
- Add crunch at the end:
- Sprinkle sunflower seeds just before serving so they don't soften up and lose their character. If you're making this ahead, keep the seeds in a separate container and scatter them right before eating.
Save to Pinterest The first time someone asked for my recipe at a barbecue, I realized this simple slaw had become something I was proud of. It sits on the table like it belongs there, never the afterthought but never stealing attention from the main dish either. That balance feels like an underrated kind of cooking skill.
Variations to Keep It Interesting
Once you nail the basic version, there are easy ways to shift the flavor without starting over. Sometimes I add a handful of raisins for sweetness, or thin apple slices if I'm pairing it with pork. A few red pepper flakes mixed into the dressing turn it slightly spicy, which works beautifully with smoky grilled chicken.
Making It Lighter
If you're looking to cut back on mayo without losing creaminess, Greek yogurt is the answer. I swap half the mayo for plain Greek yogurt and use a touch more mustard to keep the flavor bright. The slaw becomes tangier and feels less heavy, which is perfect for summer eating.
The Serving Window
This slaw is best served cold and fresh, which means timing matters a little. The vegetables stay crisp and the dressing stays thick if you work quickly, but it's also forgiving enough to make hours ahead if needed.
- If you're serving immediately, the crunch is maximum and the flavors are sharp.
- If you refrigerate it for up to two hours, the vegetables soften slightly and flavors mellow, which some people actually prefer.
- Beyond two hours, you're risking sogginess, so plan accordingly.
Save to Pinterest This slaw has become the dish I make on autopilot for any gathering, and it never lets me down. There's something satisfying about serving something so simple that people actually remember and ask for later.
Common Recipe Questions
- → What makes this coleslaw crunchy?
The combination of finely shredded green and red cabbages, crisp grated carrots, and roasted sunflower seeds creates a satisfying crunch in every bite.
- → Can I substitute mayonnaise in the dressing?
Yes, you can replace half the mayonnaise with Greek yogurt for a lighter and tangier dressing without losing creaminess.
- → How should I store the salad if not serving immediately?
Refrigerate the salad for up to 2 hours to maintain freshness. Keep sunflower seeds separate to preserve their crunch until serving.
- → Are there any allergen concerns to consider?
This salad contains eggs from mayonnaise and mustard from Dijon. Sunflower seeds are generally safe but check for cross-contamination if allergies are present.
- → What dishes pair well with this coleslaw?
This salad complements grilled meats, sandwiches, and can also be enjoyed alone as a light, refreshing meal.
- → How can I add a touch of sweetness?
Adding raisins or dried cranberries to the salad mix provides a subtle sweet contrast to the tangy dressing.