How to Make Classic Homemade Coleslaw

Coleslaw is one of the simplest sides to make from scratch, and it’s also one of the most forgiving — a base of shredded cabbage and carrots tossed in a creamy dressing, with room to adjust sweetness, tang, and crunch entirely to taste. It’s a natural pairing for the sandwiches, brats, and hot dogs served at Mabel’s Deli.

Here’s a classic recipe, along with a few details that separate a genuinely good homemade coleslaw from a bland, watery one.

Because it requires no cooking at all, coleslaw comes down almost entirely to ingredient ratios and timing — getting the cabbage-to-dressing balance right and not letting it sit too long before serving.

It’s also one of the few side dishes that genuinely improves the day after it’s made, up to a point, since the flavors have more time to meld — a rare case where a make-ahead approach actually produces a better result than serving something completely fresh.

Ingredients

• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 cup shredded carrots
• ¼ cup finely diced red onion
• ¾ cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1–2 tablespoons sugar
• 1 teaspoon celery seed
• Salt and pepper to taste

Instructions

1. Combine the shredded cabbages, carrots, and onion in a large bowl.
2. In a separate bowl, whisk together the mayonnaise, vinegar, sugar, celery seed, salt, and pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss thoroughly to coat.
4. Refrigerate for at least 30 minutes before serving to let the flavors meld and the cabbage soften slightly.

A Note on Slaw Cut

Most store-bought bagged coleslaw mix is cut fairly fine, which works well for a classic creamy coleslaw. If shredding cabbage by hand, a slightly coarser cut holds up better against a heavier dressing without turning mushy as quickly.

Why Green and Red Cabbage Together

Green cabbage provides the crunchy, slightly peppery base most people expect from coleslaw, while red cabbage adds color and a slightly different texture. Using both isn’t strictly necessary, but it makes for a more visually appealing and textured result than green cabbage alone.

Timing Matters More Than People Think

Coleslaw dressed too far in advance can turn watery, since salt in the dressing draws liquid out of the cabbage over time. Dressing it 30 minutes to a few hours before serving is the sweet spot — enough time for the flavors to meld without the cabbage releasing so much liquid that the whole dish turns soupy.

Frequently Asked Questions

Why is my coleslaw watery?

It was likely dressed too far in advance; salt in the dressing draws liquid out of the cabbage over time, so dressing it closer to serving helps.

Do I need both green and red cabbage?

No, green cabbage alone works fine; using both simply adds color and slightly more textural variety.

How long does coleslaw keep in the refrigerator?

Typically 3 to 5 days, though the texture softens the longer it sits.

Can I make coleslaw ahead for a cookout?

Yes — prepare the cabbage mixture and dressing separately, then combine them a few hours before serving for the best texture.

What pairs well with coleslaw?

Bratwurst, hot dogs, and pulled pork-style sandwiches are all classic pairings, available on Mabel’s Deli’s menu.

Should I salt the cabbage before dressing it?

Some cooks lightly salt shredded cabbage and let it sit to draw out excess moisture before dressing, which helps prevent a watery result, though it’s an optional step rather than a strict requirement.

Can I make coleslaw with a vinegar-based dressing instead?

Yes — a vinegar-based slaw, without mayonnaise, is a lighter alternative that holds up even better over multiple days without turning watery.

For more classic side dish recipes, see Southern Living.