Let Me Tell You About This Slaw

Okay, so you know how, at every family BBQ, there's always that thing you bring and everyone buggs you for the recipe? For me, it's this ridiculously good, bold flavor-packed coleslaw. Seriously, it's the one side dish my cousin Steve (who "hates vegetables," mind you) will eat an actual mountain of. I think back to a summer picnic where we ran out, and my aunt tried to pass off a bag of boring pre-shredded slaw with sad dressing—never again. Lesson learned!

Coleslaw is one of those things I used to find incredibly dull—something you'd push around your plate at a diner. But then, after way too many bland batches, I got bored and went rogue with flavors. Now, every time I make this, someone says, "Wow, what is in here?!" (and sometimes it's just that little hit of Dijon that makes them wonder).

Why You'll Love This Slaw (For Real)

I whip this together whenever there’s a BBQ emergency (which is, like, every other Saturday in June).
My family goes wild for it because it’s crunchy, tangy, and actually tastes like something. (Somebody once called it the slaw that made him like slaw – still my proudest food compliment.)
If you’ve ever had sad, watery coleslaw at a deli, don’t worry — my goal was literally “never that again.”
Also, it’s impossible to mess up—unless you mistake salt for sugar. Don’t ask.

The Stuff You Need (Sub Out, Swap In As Needed)

½ a medium green cabbage, shredded (If I’m just feeling lazy, I use a bag of slaw mix. My grandmother insists you have to hand-shred. I can’t argue with her, but...)
¼ of a smallish red cabbage, shredded (Honestly, sometimes I skip the red, or just use more green, depending what’s rolling around in my fridge)
2 large carrots, grated (or a handful of those pre-shredded carrots – no judgment)
3 green onions, sliced thin (Totally optional, but I think they make it sing)
¼ cup chopped fresh cilantro (Alternatively: flat-leaf parsley, or skip it if you’re one of those “cilantro tastes like soap” folks—no offense!)
½ cup mayonnaise (Brand loyal? Hellman's, always. But I’ve used avocado mayo in a pinch, and it’s still tasty)
2 tablespoons apple cider vinegar (or rice vinegar; once I used white vinegar and regretted it)
1 tablespoon Dijon mustard (I’ve tried yellow mustard, but, eh—Dijon adds magic)
2 teaspoons honey (or maple syrup, if you’re out. I once tried agave and it was alright, but a bit too sweet, actually)
1 teaspoon celery seed (optional, but so good)
½ teaspoon kosher salt (or slightly less if you’re salt-sensitive)
¼ teaspoon black pepper (I always use more; that’s just me)
½ a jalapeño, finely minced (optional, for kick—sometimes I use a pinch of cayenne instead when I’m feeling bold)

How I Make It: Not-at-all Complicated Directions

First, shred both cabbages and throw them into the biggest mixing bowl you can find. (If they’re pre-shredded, that’s cool—just dump it in. No shame here.)
Peel and grate your carrots and add to the bowl. Carrot confetti everywhere? Welcome to my life.
Slice up the green onions and chop the cilantro, then scatter those in. Sometimes I add a little extra, just 'cause. Or less, if the bunch is tiny.
In a separate bowl—or, honestly, sometimes right on top of the veggies if I’m being lazy—whisk together mayo, vinegar, Dijon, honey, celery seed, salt, pepper, and minced jalapeño. Get it pretty smooth.
Pour the dressing over the veggies. Here’s where I get my hands in and mix it all up, but a big spoon works too. (I always sneak a taste at this point, then maybe adjust salt or vinegar. Go on, live a little!)
Let it chill for at least 30 minutes in the fridge if you can. It’s okay if you can’t wait, but I think it tastes better the next day, honestly.

Some Notes, Because I’ve Messed This Up Before

If your cabbage looks too wet after mixing, just drain off a bit of liquid or add another handful of shredded veggies.
The red cabbage can stain things purple (my niece once accused me of adding food coloring—she’s a riot), but it tastes great. Don’t panic.
Actually, sometimes I just use up whatever half-wilted cabbage I have and it still turns out fine. Don’t stress about perfection here.

Variations I’ve Tried (And Maybe Regretted)

Added a grated apple once for extra crunch and a sweet kick—kids loved it, adults were confused, but curious.
Tried it with Greek yogurt instead of mayo. Not my favorite – bit tangy, and a bit runny, but works if you want it lighter.
Threw in a couple of chopped radishes for peppery crunch. Actually, I liked that more than I expected.
I once dumped in a pile of raisins—would not recommend unless you want to start a heated family debate. Just, nope.

Equipment (Or… Make Do With What You’ve Got)

Box grater (No box grater? I’ve used a vegetable peeler in a pinch—it works, sorta.)
Large mixing bowl (Honestly, I sometimes use a big soup pot)
Sharp knife or food processor for shredding cabbage (Or, very carefully, stack and slice with whatever knife you’ve got)
Small bowl (for dressing; can totally just use a mug, though!)

How I Store It (Or, the Rare Leftover Sighting)

Cram leftovers into a lidded container and pop in the fridge. Will stay crunchy and happy for up to two days, maybe three if nobody keeps sneaking bites. Though honestly, in my house it never lasts more than a day!

How We Like to Serve It (Traditions Galore)

It’s a classic side with burgers, but I’ve been known to throw it on top of pulled pork sandwiches or even spoon it over tacos. Sometimes, late at night, I eat it with crackers like some sort of coleslaw fiend. Don’t judge – at least I admit it.

Lessons Learned the Hard Way

Once tried to skip the chilling time – nope. It just tastes wrong, so give it a little rest.
If you use bottled lemon juice instead of vinegar, it kinda flops. Just don’t.
Oh, and don’t over-salt before it's had time to sit. It gets saltier as it chills. Trust me, my first batch could have deiced the driveway.

FAQ: Stuff People Actually Ask Me

Can I make this vegan? Oh, for sure—swap in vegan mayo and use maple syrup. Actually, I like that version in summer.
How spicy is this slaw? If you leave out the jalapeño, it’s basically kid-friendly. Add more if you want it to bite—up to you!
Does it travel well? Yeah, but keep the dressing separate until you’re ready to serve if you’re headed to a potluck. Otherwise, you’ll end up with soup-slaw.
Can I prep this ahead? Prepping the veggies a day early is fine, but mix it together on the day (so it doesn't get too limp).
Do I have to use both kinds of cabbage? Nah, one is totally fine if that’s all you’ve got. I mean, who keeps two cabbages at all times?

If you end up with purple-tinted fingers or a slightly over-crunchy batch, congrats—you’re doing it right. This isn’t one of those prim-and-proper salads; it’s messy, juicy, and full of attitude. Enjoy every bite!

Bold Flavor-Packed Coleslaw