Coleslaw Recipe

Every summer barbecue needs that one dish that cuts through all the heavy, smoky flavors. You know what I’m talking about – that bright, crunchy bite that makes you actually want to eat your vegetables.

I used to think coleslaw was just a sad pile of mayo-drenched cabbage until my neighbor brought this version to a cookout. The balance of tangy and sweet completely changed my mind about what coleslaw could be.

The best part? You can throw this together in literally five minutes. Though I’ll be honest – letting it sit in the fridge for an hour makes all the difference in the world.

What You’ll Need

• ⅔ cup (160 g) mayonnaise
• 1½ Tablespoons granulated sugar
• 1½ Tablespoons apple cider vinegar
• ¼ teaspoon table salt
• ¼ teaspoon black pepper
• 3 cups (240 g) shredded green cabbage
• 1 cup (75 g) shredded purple cabbage
• 1 cup (100 g) peeled, shredded carrots

Equipment:

• Large mixing bowl
• Sharp knife
• Mandolin (optional but helpful)

Steps

1. In a small bowl, whisk together the mayonnaise, sugar, vinegar, salt, and pepper until completely smooth. The dressing should have a pourable consistency.
2. Combine the shredded green cabbage, purple cabbage, and carrots in a large bowl. Make sure the vegetables are evenly distributed.
3. Pour the dressing over the cabbage mixture. Using tongs or two large spoons, toss everything together until every piece is coated with dressing.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.

Substitutions That Actually Work

• Replace mayo with Greek yogurt for a tangier, lighter version – use the same amount but add an extra teaspoon of vinegar
• Swap the sugar for honey (use 1 tablespoon instead of 1½)
• Use pre-shredded coleslaw mix (16 oz bag) instead of cutting your own vegetables

Making It Diabetes-Friendly

• Omit the sugar completely and use 1 tablespoon of monk fruit sweetener instead
• Replace half the mayonnaise with plain Greek yogurt to reduce fat content
• Add extra purple cabbage and reduce the carrots by half to lower the natural sugar content

Tips & Storage

• Shred your cabbage thinner than you think you should – it makes the texture perfect
• Store in an airtight container in the fridge for up to 3 days, though it’s crunchiest on day 1
• If making ahead, store the dressing separately and combine 1 hour before serving
• Give it a quick stir before serving as some liquid might settle at the bottom