How to Make the Best Cole Slaw
How to Make the Best Cole Slaw is a easy American recipe that serves 4. 200 calories per serving. Recipe by J. Kenji López-Alt on YouTube.
Prep: 27 min | Cook: PT0M | Total: 37 min
Cost: $5.50 total, $1.37 per serving
Ingredients
- 1.5 lb Green Cabbage (half a head, thinly sliced)
- 1 small Red Onion (thinly sliced)
- 1 large Carrot (peeled and grated on large holes)
- 0.75 cup Granulated Sugar (helps draw out moisture)
- 2 tbsp Kosher Salt (draws out water from vegetables)
- 6 tbsp Mayonnaise (use a good quality mayo, e.g., AO Mayo)
- 2 tbsp Dijon Mustard
- 2 tbsp Apple Cider Vinegar
- 1 tsp Black Pepper (freshly ground, generous)
- 2 tbsp Fresh Parsley (chopped)
- 2 tbsp Fresh Dill (chopped)
Instructions
Slice the cabbage
Using a mandoline, slice the half head of green cabbage into very thin ribbons. Keep your fingers flat and use a hand guard or Kevlar glove for safety.
Time: PT5M
Slice the red onion
Thinly slice the red onion using the mandoline or a sharp knife.
Time: PT2M
Grate the carrot
Peel the carrot (optional) and grate it on the large holes of a box grater.
Time: PT2M
Combine vegetables
Place the sliced cabbage, onion, and grated carrot into a large mixing bowl.
Time: PT1M
Season with sugar and salt
Add 3/4 cup granulated sugar and 2 tbsp kosher salt. Toss thoroughly to coat all the vegetables.
Time: PT2M
Let the vegetables release moisture
Allow the seasoned vegetables to sit for about 5 minutes, stirring once halfway through.
Time: PT5M
Rinse and drain
Rinse the vegetables under cold running water to wash away excess salt and sugar, then drain in a fine mesh strainer.
Time: PT2M
Spin dry
Transfer the rinsed vegetables to a salad spinner and spin until dry, about 1 minute. Give a second quick spin if needed.
Time: PT1M
Prepare the dressing
In a separate bowl, whisk together 6 tbsp mayonnaise, 2 tbsp Dijon mustard, 2 tbsp apple cider vinegar, 1 tsp sugar, a generous pinch of black pepper, chopped parsley, and chopped dill.
Time: PT5M
Dress the slaw
Pour the dressing over the dried vegetables and toss by hand until everything is evenly coated.
Time: PT2M
Final seasoning check
Taste the coleslaw and add a pinch more salt, a drizzle of vinegar, or a sprinkle of sugar if needed. Mix briefly.
Time: PT1M
Nutrition Facts
- Calories
- 200
- Protein
- 2 g
- Carbohydrates
- 15 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Vegetarian, Can be made vegan by using vegan mayo
Allergens: Eggs (in mayonnaise)
Ingredient Substitutions
- Instead of Green Cabbage: Red cabbage, Savoy cabbage
- Instead of Red Onion: White onion, Yellow onion, Scallions
- Instead of Carrot: Parsnip, Jicama
- Instead of Granulated Sugar: Honey, Maple syrup (use less)
- Instead of Kosher Salt: Sea salt, Table salt (use less)
- Instead of Mayonnaise: Vegan mayo, Greek yogurt (for lighter version)
- Instead of Dijon Mustard: Yellow mustard, Stone-ground mustard
- Instead of Apple Cider Vinegar: White wine vinegar, Lemon juice
- Instead of Black Pepper: White pepper, Ground coriander
- Instead of Fresh Parsley: Cilantro, Chives
- Instead of Fresh Dill: Tarragon, Fresh basil
Equipment Needed
- Mandoline Slicer
- Large Mixing Bowl
- Box Grater
- Fine Mesh Strainer
- Salad Spinner
- Measuring Spoons
- Whisk or Fork
- Cutting Board
- Chef's Knife
Critical Steps — Do Not Skip
- Slice cabbage, onion, and carrot very thin for optimal texture.
- Season with sugar and salt and let sit to draw out excess moisture.
- Rinse thoroughly and spin dry to prevent a soupy slaw.
- Dress only after vegetables are fully dry.
Chef Tips from the Video
- Use a light hand when tossing the dressing; you want a thin coating, not a heavy mayo pool.
- For extra brightness, add a splash of fresh lemon juice to the dressing.
- If you like a bit of heat, stir in a pinch of cayenne pepper with the black pepper.
Troubleshooting
The slaw becomes watery after dressing.
Make sure the vegetables are fully rinsed and spun dry. If excess moisture remains, pat with a clean kitchen towel before adding dressing.
The slaw is too salty or too sweet.
Rinse the vegetables longer to remove more of the brine, then taste and adjust the dressing rather than adding more salt or sugar.
Cabbage is still crunchy and not tender enough.
Allow the salted/sugared mixture to sit a few minutes longer (up to 10 minutes) before rinsing.
Storage
Refrigerator: Store in an airtight container for 3–5 days.
Freezer: Not recommended; texture will degrade.
Room temperature: Can sit at room temperature for up to 2 hours; keep chilled for longer.
Make-Ahead Tips
- Prepare the dressing up to 2 days ahead and store in the refrigerator.
- After rinsing and spinning, keep the vegetables in a separate bowl covered with a paper towel to stay dry.
- Combine dressing and vegetables just before serving for maximum crunch.
Frequently Asked Questions
What is the cultural significance and history of classic coleslaw in American cuisine?
Coleslaw originated from Dutch "koolsalade" and became a staple in American picnics and barbecues, especially in the South and Midwest. It evolved into a creamy, mayo‑based side that balances rich grilled foods with fresh crunch.
What are the traditional regional variations of coleslaw in the United States?
In the South, coleslaw often includes a sweeter dressing with sugar and sometimes buttermilk. In the Midwest, a vinegar‑based “slaw” is common, while the West Coast favors lighter dressings with yogurt or citrus. Kenji’s version blends sweet and tangy elements for a balanced flavor.
How is classic coleslaw traditionally served in American summer picnics?
It is typically served chilled as a side dish alongside fried chicken, barbecue ribs, or pulled pork. The slaw adds a refreshing crunch and cuts through the richness of the main proteins.
What occasions or celebrations is classic coleslaw traditionally associated with in American culture?
Coleslaw is a go‑to side for Fourth of July barbecues, family picnics, potlucks, and holiday meals such as Thanksgiving when served with turkey.
What makes Kenji Lopez‑Alt’s classic coleslaw special or unique in American cuisine?
Kenji’s method uses a brief salt‑and‑sugar brine to draw out moisture before dressing, preventing the slaw from becoming soggy. The addition of fresh herbs like parsley and dill adds brightness that many traditional recipes lack.
What are the most common mistakes to avoid when making classic coleslaw at home?
Common errors include skipping the brining step, which leads to a watery slaw, overdressing the vegetables, and using dull knives or a mandoline without protection, which can result in uneven slices and injury.
Why does this coleslaw recipe use a salt‑and‑sugar brine instead of just adding dressing directly?
The brine draws out excess water from the cabbage and carrots, concentrating their flavor and ensuring the final slaw stays crisp and not soupy once the dressing is added.
Can I make Kenji Lopez‑Alt’s classic coleslaw ahead of time and how should I store it?
Yes. Prepare the brined vegetables and store them drained in the refrigerator for up to 24 hours. Keep the dressing separate and combine just before serving to maintain crunch.
What texture and appearance should I look for when the classic coleslaw is done?
The vegetables should be dry, lightly wilted but still crisp, and the dressing should coat each strand lightly, giving the slaw a glossy, creamy appearance without pooling liquid.
What does the YouTube channel J. Kenji López‑Alt specialize in?
The YouTube channel J. Kenji López‑Alt focuses on science‑based cooking techniques, recipe development, and detailed explanations that help home cooks understand the why behind each step.
How does the YouTube channel J. Kenji López‑Alt's approach to American side dishes differ from other cooking channels?
Kenji emphasizes precise temperature control, ingredient chemistry, and reproducible methods, often testing multiple variations before presenting a final, optimized recipe, unlike many channels that rely on intuition alone.
Last updated: October 26, 2026
