This creamy celery seed coleslaw is cool, crisp, and packed with sweet-tangy crunch. It’s not just any recipe, it’s a passed-down favorite from my mom’s kitchen. Serve it up with my Air Fryer BBQ Ribs and Classic Red Skin Potato Salad, and you’ve got a plate that’ll steal the spotlight at any summer spread.
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I still have the original recipe card my mom wrote this on, splattered with food stains, smudged with time, and totally irreplaceable. While I’ve made a few tweaks over the years, this creamy celery seed slaw still tastes like home.
Updated June 2025: Ingredient tips clarified, better formatting for quick reading, and new adjustments based on reader feedback!
Why This Celery Seed Coleslaw Outshines the Rest
- 15-Minute Favorite: Minimal prep, simple ingredients, and bold flavor.
- Secret Ingredient: Celery seeds bring that “what is that?” magic.
- Make-Ahead Friendly: Even better after a chill in the fridge.
- Versatile Hero: Serve it as a side, sandwich topper, taco filler, or snack.
This slaw has rescued more than one last-minute dinner, especially when the main dish needs a cool, creamy counterpoint. It’s especially good with my Crispy Air Fryer Chicken Sandwich with Spicy Mayo.
Ingredients That Make It Shine (and Why They Work)
- Coleslaw mix: A quick and easy blend of green cabbage and carrots saves prep time and delivers a consistent texture. Want to go fresh? Substitute about half a medium head of green cabbage (thinly sliced) and 1–2 large carrots (grated or julienned). Core the cabbage, slice it thinly with a sharp knife (aim for pieces about 1/8 inch thick), and grate the carrots on the large holes of a box grater.
- Mayonnaise: Choose a good-quality, full-fat mayo (like Hellmann’s) for the creamiest texture and richest flavor. It coats the cabbage beautifully and gives the slaw its satisfying mouthfeel.
- Apple cider vinegar: Adds just the right tang and a fruity zing that cuts through the richness of the mayo.
- Granulated sugar: Balances the tartness of the cabbage and creates that perfect sweet-tangy flavor profile.
- Celery seeds – These tiny seeds deliver a bold, earthy flavor. If you’re new to them, consider starting with 1 teaspoon instead of the full 1½ teaspoons and taste the slaw after it rests. Some folks find the full amount a bit strong at first. They’re what give this slaw its unmistakable, classic flavor.
Optional Twists: Add Dijon mustard for zip or swap in half Greek yogurt for a lighter take.
How to Make Celery Seed Coleslaw
To make celery seed coleslaw, whisk the dressing, toss with cabbage, and chill for 30 minutes.
Step 1: Dump your bag of coleslaw mix into a large bowl. If using fresh, aim for about 4–5 cups total.
Step 2: In a separate bowl, whisk together mayo, apple cider vinegar, sugar, celery seeds, salt, and pepper until smooth.
First time using celery seeds? Start with 1 teaspoon instead of the full amount and taste after the slaw rests.
Step 3: Pour the dressing over the cabbage mix and toss to coat evenly.
Step 4: Let the slaw rest, covered, in the fridge for at least 30 minutes. This gives the flavors time to meld and the cabbage to slightly soften. After chilling, give it a final toss and taste. Too tangy? Add a touch more sugar. Too sweet? A splash of vinegar balances it.
What to Serve It With
- BBQ ribs, pulled pork, or brisket
- Air fryer chicken sandwiches
- Fish or shrimp tacos
- Hot dogs and burgers
- Chicken tenders and waffle fries
Make It Your Own: Coleslaw Variations
- Apple Crunch: Add diced green apple and toasted walnuts
- Southwest Slaw: Mix in black beans, corn, bell peppers, and a lime-cumin dressing
- Asian Slaw: Try rice vinegar, sesame oil, and mandarin oranges with sliced almonds
- Rainbow Slaw: Use red and green cabbage and colorful bell peppers
Storage Tips
- Refrigerator: Store in an airtight container for 3–4 days. The cabbage will soften slightly each day but still tastes great.
- Make Ahead: Prep the dressing and veggies separately up to 2 days in advance. Toss together 30 minutes to 24 hours before serving.
- Freezer: Not recommended—the cabbage becomes watery and mushy when thawed..
FAQs About Homemade Coleslaw
Absolutely! This recipe is naturally dairy-free as written, using mayonnaise (which is typically made with oil and eggs, not dairy). Just double-check that your store-bought mayonnaise is dairy-free if you have allergies.
While a food processor makes quick work of shredding, I prefer using a sharp knife for more control over the thickness. Quarter the cabbage, cut out the core, then slice it into thin shreds. For a tutorial, check out this How to Shred Cabbage guide by Serious Eats.
For picky eaters, leave out the black pepper and consider increasing the sugar slightly. Shredding the cabbage extra fine can also help with texture issues. Let kids help make it – they’re more likely to eat something they helped prepare!
My Perfect Classic Coleslaw with Celery Seed
Equipment
- Whisk or large spoon for mixing
- Airtight container for storage
Ingredients
- 1 bag 14-16 oz pre-shredded coleslaw
- 1 cup mayonnaise – a good quality mayonnaise (I like Hellmann's)
- 2 tablespoons apple cider vinegar
- 1/4 cup plus 1 tablespoon granulated sugar
- 1 1/2 teaspoons celery seeds
- 1 1/2 teaspoons (6g) Diamond Crystal Kosher salt; or table salt, use about half as much by volume or the same weight
- 1/4 teaspoon black pepper (freshly ground) preferred
Instructions
- Place the coleslaw mix in a large bowl. If you're using fresh cabbage instead, combine 4-5 cups of thinly sliced green cabbage with 1 cup of grated carrots
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seeds, salt, and pepper until smooth and well combined.
- Pour the dressing over the coleslaw mix and toss with tongs or a large spoons until all the cabbage is evenly coated.
- For best results, cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Give the coleslaw one final toss before serving to redistribute the dressing.
Next time I’ll cut back the celery seed, otherwise very good!