Classic Coleslaw

Coleslaw is one of those dishes people think they know until they eat a really good one. Done badly, it’s watery, claggy, or aggressively sweet. Done properly, it’s crisp, fresh, creamy, and quietly brilliant. This is how you make a classic coleslaw that actually deserves space on the plate.

Coleslaw

Coleslaw rarely gets the attention it deserves.

It’s often treated as filler. A side salad you throw together because something crunchy is needed. An afterthought shoved next to barbecue food or spooned into a tub and forgotten about.

But a good coleslaw changes everything.

It brings freshness to rich food. Crunch to soft textures. Sharpness to fatty dishes. It resets your palate between bites and makes everything else taste better. When it’s done properly, it’s not just a side, it’s part of the balance of the meal.

This version is a classic for a reason. Red and white cabbage for colour and texture, carrots for sweetness, parsley for freshness, and a dressing that’s creamy but not heavy, sharp but not aggressive. No sugar overload. No soggy veg. No shortcuts.

Just proper coleslaw.

Why classic coleslaw never goes out of style

Trends come and go, but coleslaw sticks around because it works.

Cabbage is robust, affordable, and holds its crunch. Carrots add sweetness without needing sugar. A creamy dressing brings everything together while softening the rawness of the vegetables. Vinegar cuts through richness and keeps the whole thing lively.

It’s simple food science, but it’s also instinctive cooking. This is the kind of dish people have been making for generations because the balance makes sense.

There’s also a reason coleslaw turns up alongside burgers, fried chicken, pulled pork, sausages, and roasts. It’s not random. It’s corrective. It cuts through heaviness and stops meals from feeling flat.

Red and white cabbage, together

Using both red and white cabbage isn’t just about looks, although the colour does matter.

White cabbage brings classic crunch and mildness. Red cabbage is slightly firmer and earthier. Together, they give you texture variation and a more interesting bite.

Finely shredding the cabbage is crucial. Thick chunks don’t absorb dressing properly and can feel tough. Thin shreds soften just enough once dressed while still keeping that essential crunch.

This is where patience pays off. Take the time to slice it properly.

Carrots, for sweetness and balance

Carrots are doing important work here.

They add natural sweetness, which means you don’t need to rely on sugar in the dressing. They also bring moisture and colour, breaking up the density of the cabbage.

Grating them rather than slicing keeps the texture consistent with the cabbage and helps everything mix evenly. Big chunks of carrot don’t belong in classic coleslaw.

This is about harmony, not dominance.

Fresh herbs matter

Parsley might seem like a small addition, but it makes a noticeable difference.

It adds freshness, a subtle bitterness, and a clean finish that stops the coleslaw from feeling heavy. Without it, the dish can feel flat. With it, everything lifts.

It’s not there to make the coleslaw fancy. It’s there to make it taste better.

Celery seeds, the quiet hero

Celery seeds are one of those ingredients people underestimate.

They add a subtle savoury, slightly bitter note that gives coleslaw depth. You don’t taste them directly, but you notice their absence when they’re not there.

They’re what makes the dressing taste more “grown-up” and less like something from a tub. A small amount goes a long way.

The dressing, creamy but controlled

This is where many coleslaws go wrong.

Too much mayonnaise and the whole thing becomes heavy and greasy. Too much vinegar and it turns sharp and unpleasant. Too much sugar and it’s cloying.

This dressing gets the balance right by combining mayonnaise and Greek yoghurt. The mayo brings richness. The yoghurt lightens it, adds tang, and keeps the texture fresh rather than sticky.

Apple cider vinegar adds acidity without harshness. Wholegrain mustard brings warmth and texture. Everything is balanced, not loud.

There’s no need for added sugar here. The carrots do that job naturally.

Mixing by hand, for a reason

Using clean hands to mix coleslaw isn’t about being rustic. It’s practical.

Hands allow you to gently massage the dressing into the cabbage, softening it just enough without crushing it. You can feel when it’s properly coated and evenly mixed.

Spoons and spatulas tend to miss pockets and break shreds. Hands get it right every time.

This is one of those moments where technique matters, even in a simple dish.

Texture is everything

A good coleslaw should be crisp but not raw-tasting, creamy but not wet, and well coated without drowning.

Once mixed, the cabbage will release a little moisture. That’s normal. The dressing should cling to the vegetables rather than pooling at the bottom of the bowl.

If it looks dry, give it another minute of mixing. If it looks wet, it’s usually because the cabbage wasn’t shredded finely enough.

Get the texture right, and the flavour follows.

When to make it

Coleslaw can be made fresh and eaten immediately, but it actually benefits from a short rest.

Ten to thirty minutes in the fridge allows the flavours to meld and the cabbage to soften slightly. It still keeps its crunch, but everything tastes more cohesive.

That said, don’t leave it overnight if you want maximum texture. This is a fresh salad, not a fermented one.

Where coleslaw really shines

Classic coleslaw works with more dishes than people realise.

It’s perfect with:

• Burgers and sausages

• Fried chicken

• Barbecue food

• Pulled pork or beef

• Sandwiches and wraps

• Roast meats

It’s also excellent on its own, piled high in a bowl as part of a spread. It doesn’t shout, but it always earns its place.

Why this recipe works

This coleslaw doesn’t rely on gimmicks.

No fruit. No sugar. No unnecessary extras. Just solid ingredients, treated properly, and balanced with intention.

It’s the kind of recipe that once you make it this way, you don’t go back to tubs or shortcuts. It tastes cleaner, fresher, and more alive.

And that’s exactly what coleslaw should be.

Ingredients

1 small red cabbage
1 small white cabbage
3 large carrots
1 bunch fresh parsley
2 tsp celery seeds
200 g mayonnaise
150 g Greek yoghurt
50 ml apple cider vinegar
1 tbsp wholegrain mustard

How to make Classic Coleslaw

1. Remove the outer leaves from the red and white cabbages. Cut them in half, remove the core, and finely shred the cabbage using a sharp knife, mandolin, or food processor.

2. Peel the carrots and grate them using a box grater.

3. Finely chop the parsley.

4. Add the shredded cabbage, grated carrot, and chopped parsley to a large mixing bowl.

5. Add the celery seeds, mayonnaise, Greek yoghurt, wholegrain mustard, and apple cider vinegar.

6. Use clean hands to mix everything together until fully combined and evenly coated.

7. Pile high in a serving bowl and serve.

FAQs

Can I make this in advance?
Yes. It’s best within a few hours, but will keep overnight in the fridge.

Can I make it lighter?
You can increase the yoghurt and reduce the mayo slightly.

Why use apple cider vinegar?
It’s sharp without being harsh and works beautifully with cabbage.

Can I add sugar?
You don’t need it. The carrots provide enough sweetness.

How long does it last?
Up to two days in the fridge, though it’s best on day one.

This is classic coleslaw done properly. Crisp, creamy, fresh, and balanced. Not flashy, not fussy, just exactly what it should be.