Classic Coleslaw Recipe

Liz Clayman

Note: This recipe is easiest to produce with a mandoline-style slicer, though you can also finely shred the cabbage by hand. To slice cabbages on a mandoline, split the head in half, cut out the core using the tip of a sharp chef's knife, the quarter the cabbage and slice it with the mandoline set to 1/16th of an inch. When grating the carrot, make sure to hold at a steep vertical bias so that the shreds are long instead of short.

Recipe Facts



Active: 30 mins
Total: 35 mins
Serves: 12 servings

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For the Slaw Mix:

  • 1 large head green cabbage, about 3 1/2 pounds, finely shredded on a mandoline or by hand (see note)

  • 1 large red onion, finely sliced on a mandoline or by hand

  • 1 large carrot, peeled and grated on the large holes of a box grater (see note)

  • 1/4 cup roughly chopped fresh parsley leaves

  • 1 cup white sugar

  • 1/2 cup kosher salt

For the Dressing:

  • 3/4 cup mayonnaise

  • 1/4 cup apple cider vinegar

  • 2 tablespoons dijon mustard

  • 1 tablespoon freshly ground black pepper

  • 3 tablespoons sugar


  1. For the Slaw Mix: Combine cabbage, onion, carrot, and parsley in a large bowl, leaving plenty of room to toss (you may have to use two large bowls if your bowls are not large enough). Sprinkle with sugar and salt and toss to combine. Let rest five minutes, then transfer to a large colander and rinse thoroughly under cold running water.

  2. Transfer rinsed mixture to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more paper towels. Return to large bowl and set aside.

  3. For the Dressing: Combine mayonnaise, vinegar, mustard, black pepper, and sugar in a medium bowl and whisk until homogenous.

  4. Pour dressing over cabbage mixture and toss to coat. Taste and adjust seasoning with more salt, pepper, sugar, and/or vinegar if desired.


Special equipment

Mandoline (see note)

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Nutrition Facts (per serving)
148 Calories
11g Fat
13g Carbs
2g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 148
% Daily Value*
Total Fat 11g 13%
Saturated Fat 2g 8%
Cholesterol 6mg 2%
Sodium 196mg 9%
Total Carbohydrate 13g 5%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 2g
Vitamin C 55mg 274%
Calcium 77mg 6%
Iron 1mg 3%
Potassium 322mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)