Classic Creamy Coleslaw
To make creamy coleslaw, finely shred green cabbage and carrot, then toss with a dressing of mayonnaise, vinegar, a little sugar, and mustard, and chill for at least an hour so the cabbage softens slightly and the flavours meld. Salting the cabbage first and letting it drain keeps the slaw crisp instead of watery. Balance the dressing between tangy and sweet to taste. It's the perfect crunchy, make-ahead barbecue side.
Creamy coleslaw is the crisp, cool, tangy-sweet counterpoint to everything hot off the grill — pulled pork, ribs, burgers, fried fish. It’s cheap, it feeds a crowd, and it’s built to be made ahead, which is exactly what you want when the barbecue is going. A good homemade slaw beats the deli tub every time.
Keep it crisp
Cabbage weeps water once it’s salted or dressed, which is how slaw turns into a soupy mess. The fix: salt the shredded cabbage, let it sit 20–30 minutes, then squeeze out the liquid before dressing. You get a crisper slaw and a dressing that stays creamy, not watery.
Balance the dressing
A great slaw dressing balances creamy, tangy, and a touch of sweet — mayo, vinegar or lemon, and a little sugar, with mustard for depth. Taste and tune it to what you’re serving: sharper and less sweet for rich barbecue, creamier for fish. It should taste bright.
Make it ahead
Slaw is better after an hour or two in the fridge, as the cabbage softens slightly and the flavours meld. Salt-and-drain first and it’ll hold a day. Stir and re-season before serving.
Make it yours
- Vinegar slaw: skip the mayo for an oil-and-vinegar version that holds longer in the heat.
- Tangier: buttermilk or sour cream in the dressing.
- Crunch and colour: red cabbage, apple, or shredded kale.
- Zip: celery seed, dill, or a little grated onion.
Give it a final stir and taste before it hits the table. It’s the essential crunchy side of a Canadian summer — and it goes with almost everything.
At a glance
Classic Creamy Coleslaw
Ingredients
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Instructions
- Shred the cabbage finely; toss with a little salt and let it sit 20–30 minutes.
- Squeeze or drain off the released liquid; add the grated carrot (and onion).
- Whisk the mayo, vinegar, sugar, mustard, and seasoning into a dressing.
- Toss the dressing through the cabbage and carrot until evenly coated.
- Chill at least 1 hour. Stir, taste, and adjust the tang and sweetness before serving.
Frequently asked questions
How do I keep coleslaw from getting watery?
Cabbage releases a lot of water once salted or dressed. To keep slaw crisp, salt the shredded cabbage, let it sit 20–30 minutes, then squeeze or drain off the released liquid before dressing. This concentrates the flavour and stops the dressing from turning into a watery puddle. Dressing it not too far ahead helps too, though a little softening is part of a good creamy slaw.
Can I make coleslaw ahead of time?
Yes — creamy coleslaw is a great make-ahead. An hour or two in the fridge actually improves it, letting the cabbage soften slightly and the tangy-sweet dressing meld. A day ahead is fine if you've salted and drained the cabbage first so it doesn't go soggy. Give it a good stir before serving and adjust the seasoning, since chilling can mute it.
What's the best balance for the dressing?
Classic creamy slaw dressing balances three things: creamy (mayo, sometimes with a little sour cream or buttermilk), tangy (vinegar or lemon), and a touch of sweet (sugar). Mustard adds depth. Start with a base and taste — some like it sharp and barely sweet, others creamier and sweeter. Adjust to what you're serving it with; it should taste bright, not flat.