Creamy Coleslaw with Celery Seed
Crisp, creamy, and perfectly balanced – this easy homemade coleslaw is ready in just 15 minutes and makes the perfect side dish for BBQs, weeknight dinners, and sandwiches!
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.
Video
Notes
Food Safety: Since this contains mayonnaise, don't leave it at room temperature for more than 60 minutes. Keep chilled on ice at outdoor gatherings. -
Celery Seeds: If you're new to celery seeds, start with 1 teaspoon instead of the full 1½ teaspoons. They’re bold and give this slaw its signature flavor, but some folks find them strong at first.
Fresh Cabbage Option: Swap the bagged mix for about ½ a head of green cabbage (thinly sliced) and 1–2 carrots (grated). It’s extra crunchy and colorful, but takes a bit more prep.
Make-Ahead Tip: Chill the slaw for at least 30 minutes for the best flavor. You can prep the dressing and veggies separately up to 2 days ahead.
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