Baked Cole Slaw Recipe

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch (or equivalent) baking dish with a thin layer of oil or butter.

Shred the green and red cabbage finely (about 6 cups green and 2 cups red) and place into a very large bowl. Grate carrots and add (about 1½ cups). Finely dice ½ cup yellow onion and add to the bowl.

Using clean hands or a salad spinner, press lightly to remove any excess water from shredded vegetables. You want them moist but not dripping; excess liquid will make the bake soggy.

In a separate medium bowl, whisk together 1 cup mayonnaise, ½ cup sour cream, ¼ cup buttermilk, 2 tablespoons granulated sugar, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, and 1 teaspoon whole-grain mustard (if using) until smooth and homogenous.

Season the dressing with 1½ teaspoons kosher salt, ½ teaspoon freshly ground black pepper, 1 teaspoon celery seed, and ½ teaspoon smoked paprika (if using). Taste and adjust seasoning — it should be slightly tangy and a bit sweeter than a raw coleslaw since it will mellow in the oven.

Pour the dressing over the prepared vegetables. Using two large spoons or clean hands, toss thoroughly until all cabbage and carrots are evenly coated.

Transfer the dressed slaw mixture into the prepared 9x13-inch baking dish. Pack it down lightly and smooth the top with a spatula so the surface is level.

If using the crunchy/cheesy topping: combine ¾ cup grated sharp cheddar with ½ cup panko breadcrumbs in a small bowl. Pour 1 tablespoon melted unsalted butter over the panko and toss to coat. Sprinkle the mixture evenly over the top of the dressed slaw in the baking dish.

Place the baking dish on the center rack of the preheated oven. Bake at 375°F (190°C) for 25–30 minutes, until edges are bubbling and the top is lightly golden. If you used cheese, it should be melted and slightly browned; if only panko, it should be crisp and golden.

For a more browned top, switch to broil for 1–2 minutes at the end — watch closely to prevent burning.

Remove the baked coleslaw from the oven and let it rest for 8–10 minutes; this helps the dressing set and makes it easier to portion.

Sprinkle 2 tablespoons chopped fresh parsley over the top for color and freshness. Taste and add a little extra salt or pepper if needed.

Serve warm as a side dish with grilled meats, fried chicken, or as a hot counterpoint to heavier mains. Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in a 350°F (175°C) oven until warmed through.