SlawsAmericanEasy

Creamy Cabbage and Carrot Slaw with Mayo

Name: Creamy Cabbage and Carrot Slaw with Mayo
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 1½ head (about 1.5 lb) (680 g) green cabbage, cored and halved, halved, cored, and thinly shredded or sliced into ⅛-inch ribbons; 3 medium (360 g) medium carrots, peeled, peeled and coarsely shredded or thinly sliced into matchsticks; 1 teaspoon (6 g) kosher salt; ¾ cup (180 ml) mayonnaise, at room temperature; 3 tablespoons (45 ml) white vinegar or apple cider vinegar; 2 tablespoons (25 g) granulated sugar; to taste freshly ground black pepper; ¼ teaspoon (½ g) onion powder (optional) (optional)

From the MyKitchenBank Kitchen

A classic creamy coleslaw with a tangy-sweet dressing that clings to shredded green cabbage and carrots. The slaw is crisp, refreshing, and improves as it sits—perfect for picnics, barbecues, or as a cool side to rich mains. The creamy mayo-based dressing balances acidity from vinegar with a touch of sugar for a well-rounded flavor.

Prep: 15 min
Cook: —
Wait: 30 min
Total: 45 min
Makes: About 8 cups (about 6–8 servings)

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Steps

Before you start

Have a sharp knife or mandoline ready—sharp equipment makes shredding faster and safer
Chill your serving bowl in the refrigerator for 10 minutes before tossing if you want the slaw extra cold
Read the full recipe so you know the vegetables will soften slightly as the salt draws out moisture

1
Shred cabbage and carrots
- Using a sharp knife or mandoline slicer, shred the green cabbage into thin, uniform ribbons about ⅛ inch thick.
- Transfer to a large mixing bowl.
- Shred the peeled carrots into matchsticks or thin ribbons on a box grater or mandoline, adding them to the bowl with the cabbage.
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Ready when: Cabbage and carrots are shredded into thin, even pieces
Tip: A sharp knife or mandoline makes this task quick and safe. Uniform pieces allow the dressing to coat evenly.
2
Salt vegetables and let sit
- Sprinkle the kosher salt over the shredded cabbage and carrots.
- Toss gently but thoroughly with your hands or salad tongs, massaging the salt into the vegetables.
- Let sit at room temperature for 10 minutes.
- The salt will draw out some moisture from the vegetables, softening them slightly and making them more receptive to the dressing.
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Ready when: Vegetables will appear slightly wilted and glossy; you may see liquid pooling at the bottom
Tip: Don't skip this step—it seasons the vegetables evenly and prevents the slaw from becoming watery later.
3
Make dressing
- In a medium mixing bowl, whisk together the mayonnaise, white vinegar, and granulated sugar until smooth and fully combined.
- The mixture should be creamy and no streaks of vinegar should remain visible.
- Taste and adjust sweetness or acidity to your preference by adding more sugar or vinegar a teaspoon at a time.
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Ready when: Dressing is smooth, creamy, and uniform in color
Tip: Room-temperature mayo blends more smoothly than cold. If it's been in the fridge, set it out for 15 minutes first.
4
Combine and dress
- Pour the dressing over the cabbage and carrot mixture.
- Using a salad tongs or two spoons, toss thoroughly so every strand is coated with dressing.
- Make sure no vegetables remain clumped or undressed at the bottom.
- Season with freshly ground black pepper and a pinch of onion powder if using.
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Ready when: All vegetables are evenly coated with creamy dressing; no white streaks remain
Tip: Toss gently but thoroughly to avoid bruising the vegetables. Every piece should glisten with dressing.
5
Chill and meld flavors
- Transfer the slaw to a serving bowl or container and refrigerate for at least 20 minutes before serving.
- This allows the flavors to meld and the slaw to become cold and crisp.
- The slaw can be served immediately but tastes better chilled.
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Ready when: Slaw is cold and the dressing has slightly thickened as it cools
Tip: If you're in a hurry, you can serve it after 10 minutes, but 20–30 minutes is ideal for full flavor development.

Good to know

Tips

For extra crunch, add shredded apple (tossed with a little lemon juice to prevent browning), celery, or fresh parsley just before serving. These additions are best stirred in right before you plate, rather than sitting in the dressing.
If you prefer a tangier slaw, increase the vinegar to 4 tablespoons and reduce the sugar to 1 tablespoon. Taste and adjust to your preference.
This slaw pairs beautifully with pulled pork, grilled chicken, hot dogs, burgers, or fried fish. It also works as a topping for tacos or sandwiches.
Make a lighter version by using half mayonnaise and half plain Greek yogurt or sour cream for a tangier, less rich dressing that's also lower in calories.

Make ahead

Prepare the slaw up to 2 days ahead. Store in an airtight container in the refrigerator. The flavors actually improve as it sits, and the vegetables become progressively softer and more wilted. If the slaw becomes too wet, you can drain some liquid before serving and adjust with a splash more mayo if needed.

Storage & reheating

Store in an airtight container in the refrigerator for up to 3 days. The slaw will gradually release more liquid over time, so if it becomes too watery, drain some liquid or add a spoonful of mayo before serving. The slaw does not freeze well due to the raw vegetable texture. Serve cold.

Substitutions

white vinegar or apple cider vinegar → Apple cider vinegar or distilled white vinegar. Apple cider vinegar adds a slight apple sweetness; use equal amounts. White vinegar is sharper and more neutral.
mayonnaise → Greek yogurt or sour cream mixed with 2 tablespoons mayonnaise. For a lighter, tangier version, replace up to half the mayo with Greek yogurt or sour cream. The slaw will be tangier and less rich.
green cabbage, cored and halved → Red cabbage (about ¾ head) or napa cabbage (1 small head). Red cabbage adds color and a slightly nuttier flavor; napa is milder and more delicate. Adjust quantities based on density.
medium carrots, peeled → Red bell pepper (1 large) or daikon radish (1 small), shredded. Red bell pepper adds sweetness and crunch; daikon adds peppery bite. You can use either alone or mix with carrots.