Humble but essential, this mayo-based slaw brings cool crunch and tang to balance brisket, ribs, sausage, and pulled pork. Creamy with a vinegar bite, it’s just right on the side—or piled high on a sandwich.Cool, tangy, and crunchy coleslaw—mayo-based with a vinegar bite. Mix in minutes, chill 1 hour. Perfect with brisket, ribs, sausage, or pulled-pork sandwiches.
6cupsshredded green cabbageabout 1 small head ~420 g
1cupshredded purple cabbageoptional — ~70 g
1cupshredded carrots~110 g
Dressing:
¾cupmayonnaise — ~165 g
2tbspapple cider vinegar — 30 ml
1tbspgranulated sugar — 12 g
1tspDijon mustard — 5 ml
½tspcelery seedoptional — ~0.5 g
½tspkosher salt — ~2 g
½tspblack pepper — ~1 g
1tbspfresh lemon juiceoptional — 15 ml
Time-saver: Use 1 (14–16 oz) bag coleslaw mix — 397–454 g in place of shredding.
Equipment
Large mixing bowls
Whisk
Silicone Spatula
Mandoline If Shredding w/thin attachment (Better)
Food Processor If Shredding w/attachment (Best)
Box Grater If Shredding (good)
Measuring spoons
Measuring cups
Kitchen Tongs
Method
Prep vegetables:
Use your favorite method to shred green cabbage, purple cabbage, and carrots.
Add all vegetables to a large bowl.
If using bagged mix, pat dry to remove excess moisture.
Make dressing:
In a separate bowl, whisk mayonnaise, vinegar, sugar, Dijon, lemon juice (if using), celery seed, salt, and pepper until smooth.
Toss:
Slowly pour dressing a little at a time down the sides of the bowl with vegetables.
Using a pair of tongs toss vegetables to coat
Repeat as necessary until everything is lightly and evenly coated—not soupy.
Chill:
Cover and refrigerate at least 1 hour (up to 24 hours) to let flavors meld and the cabbage soften slightly.
Toss again before serving and adjust seasoning to taste.
Notes
Description of the Finished Dish
A bright, crunchy slaw with a light, creamy coating and a clean vinegar pop—refreshing alongside rich, smoky meats or stacked on a pulled-pork sandwich.
Doneness & Texture Cues
Texture: Crisp-tender cabbage; no watery puddle at the bottom.
Flavor: Tangy, creamy, lightly sweet; pepper present but not sharp.
Coating: Thin, even layer of dressing—glossy, not heavy.
Pro Tips
De-water for max crunch: If your cabbage runs wet, toss shredded cabbage with ½ tsp kosher salt, rest 10 minutes, then blot dry before dressing.
Adjust tang/sweet: Add 1 tsp vinegar at a time for brightness or 1 tsp sugar for balance.
Make-ahead magic: Slaw improves overnight—add a spoon of mayo right before serving if it tightened up.
Variations
Jalapeño Slaw: Add 1–2 tbsp minced pickled jalapeños and ½ tsp garlic powder.
Vinegar Slaw (no mayo): Swap mayo for ¼ cup neutral oil and increase vinegar to 3 tbsp; omit lemon.
Mustard Slaw: Increase Dijon to 1 tbsp, add ½ tsp yellow mustard for extra bite.
Storage & Make-Ahead
Fridge:3–4 days in an airtight container (stir before serving).
