The photo above was generated using AI. Made this and have a real photo? We’d love to feature it — submit yours here.
Coleslaw has one failure mode and everybody has seen it: you make it, it looks good, and an hour later there’s a centimetre of grey water in the bottom of the bowl and the cabbage has gone limp.
That’s fixable, and the fix is counterintuitive — you get rid of the water before you dress it, on purpose.
This serves 8 and takes 20 minutes.
Salt the cabbage first
Cabbage is about 92% water. Dressing pulls that water out by osmosis over the following hour, which is what dilutes your dressing and turns the whole thing soggy.
So take the water out first, deliberately. Toss the shredded cabbage with a teaspoon of salt, leave it in a colander for 20 minutes, then squeeze it gently and pat it dry. You’ll be surprised how much liquid comes out.
What’s left is cabbage that’s been lightly seasoned right through, stays crisp under dressing for hours, and doesn’t water down what you’ve made. It also collapses in volume slightly, so shred more than looks necessary.
If you’re serving within twenty minutes, skip this. It only matters if the salad has to sit.
Shred it thin, and by hand if you can
Thin shreds hold dressing; thick chunks shed it. Aim for 2–3 mm.
A food processor’s slicing disc does it in seconds but tends to bruise the leaves, which speeds up the wilting. A large sharp knife and two minutes gives a better result — quarter the cabbage, cut out the core, and slice across the grain.
Pre-cut supermarket coleslaw mix is fine for convenience but it’s usually cut thick and it’s often a day or two old, which means it’s already begun to soften.
The dressing ratio
Mayonnaise alone is heavy and claggy. The working ratio is roughly four parts mayonnaise to one part acid, plus mustard and a little sugar.
The vinegar isn’t just for flavour — the acid keeps the cabbage crisp and stops the whole thing tasting like a bowl of mayonnaise. Cider vinegar is the classic; white wine vinegar or lemon juice both work.
The teaspoon of sugar isn’t there to make it sweet. It balances the vinegar, and without it the dressing reads as sharp rather than rounded.
Dress it late
Even salted cabbage is best dressed no more than an hour before serving. Make the dressing and the vegetables separately, keep them apart in the fridge, and combine on the way to the table. For a barbecue, take two containers and mix on arrival.
Frequently asked questions
Why does my coleslaw go watery?
Dressing draws water out of the cabbage over about an hour. Salt the shredded cabbage for 20 minutes first, then squeeze and pat it dry, and the problem largely disappears.
Do I have to salt the cabbage?
Only if the coleslaw has to sit. Serving straight away, you can skip it. For a barbecue, a buffet, or anything made ahead, it’s the difference between crunchy and limp.
How far ahead can I make coleslaw?
Prepare the vegetables and the dressing up to a day ahead but keep them separate. Combined, it’s best within an hour, and acceptable for three or four.
Can I use pre-cut coleslaw mix?
Yes, though it’s usually cut thicker than ideal and has often been sitting a while, so it wilts faster. Salt it the same way.
What’s the best cabbage for coleslaw?
Green cabbage for the bulk and crunch, with a quarter of red for colour. Savoy is softer and wilts quickly. Red cabbage on its own will dye the dressing pink within the hour.
Can I make it without mayonnaise?
Yes. Whisk 1/3 cup olive oil with 3 Tbsp cider vinegar, 1 Tbsp Dijon and 1 tsp honey. It’s lighter, it holds much better in the heat, and it doesn’t spoil sitting out.
How long does coleslaw keep?
Two days in the fridge, though the texture softens. Undressed vegetables keep three or four days.
Variations
- Apple and walnut — one crisp apple cut into matchsticks and a handful of toasted walnuts.
- Asian slaw — swap the dressing for sesame oil, rice vinegar, soy and a little honey, and add coriander and toasted sesame seeds.
- Bacon and blue cheese — crisp bacon and 50 g crumbled blue folded in at the end.
- Fennel — replace a third of the green cabbage with finely shaved fennel.
- Extra crunch — a handful of toasted sunflower seeds or crispy fried noodles added just before serving.
| Prep Time | 20 minutes |
| Cook Time | 0 minutes |
| Servings |
servings
|
- 1/2 green cabbage finely shredded, about 600 g
- 1/4 red cabbage finely shredded, about 300 g
- 1 tsp salt
- 2 carrots coarsely grated
- 4 spring onions finely sliced
- 2 Tbsp chopped parsley
- 3/4 cup mayonnaise 180 g
- 3 Tbsp cider vinegar
- 1 Tbsp Dijon mustard
- 1 tsp caster sugar
- freshly ground black pepper
Ingredients
Dressing
|
Rate this recipe!
|
- Toss both cabbages with the teaspoon of salt in a colander and leave over the sink for 20 minutes.
- Squeeze the cabbage gently with your hands to release the liquid, then spread it on a clean tea towel and pat dry. Don't rinse it — you want the seasoning.
- Whisk the dressing ingredients together in a large bowl until smooth.
- Add the cabbage, carrot, spring onion and parsley, and toss thoroughly until everything is lightly coated.
- Taste and adjust — it usually wants more pepper and sometimes another splash of vinegar.
- Serve within the hour. It will hold up for three or four hours if it has to.