Classic Creamy Coleslaw with Carrot and Celery Seed

Steps

1. Step 1

   Cut the cabbages into quarters and cut out the hard white core. Shred them as thinly as you can with a sharp knife, then grate the carrots on the large holes of a box grater. Put everything in a large bowl.

   15 min

   • 1 small head green cabbage (about 1 1/2 lb)
   • 1/4 small head red cabbage
   • 2 medium carrots
2. Step 2

   Sprinkle the kosher salt over the cabbage and carrot, toss with your hands, and let sit 15 minutes. This draws out a little water so the slaw stays crisp instead of watery. Tip off any liquid that collects in the bottom of the bowl (no need to rinse).

   15 min, hands-off

   • 1 tsp kosher salt
3. Step 3

   In a medium bowl, whisk together the mayonnaise, buttermilk, cider vinegar, sugar, Dijon mustard and celery seed until smooth and the sugar has dissolved. Season with black pepper and a little salt.

   5 min

   • 3/4 cup mayonnaise
   • 1/4 cup buttermilk
   • 2 tbsp cider vinegar
   • 2 tbsp granulated sugar
   • 1 tbsp Dijon mustard
   • 1 tsp celery seed
   • freshly ground black pepper
   • salt
4. Step 4

   Pour the dressing over the cabbage and toss until every strand is coated.

   2 min

5. Step 5

   Cover and chill at least 1 hour, or up to 1 day, so the cabbage softens and the flavors come together. Toss again and taste before serving; add a splash more vinegar or a pinch of salt if it needs lift.

   1 hr, hands-off

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026