Classic Crunchy Coleslaw Recipe

Prep cabbages

Remove any wilted outer leaves from both cabbages. Cut each cabbage into quarters, remove the core from each quarter, then shred or thinly slice into fine ribbons until you have approximately 6 cups total shredded cabbage (about 4 cups green + 2 cups purple). Place shredded cabbage in a large bowl.

Prep carrots

Peel the carrots and julienne or shred them using a grater or food processor to yield about 1½ cups. Add the carrots to the bowl with the shredded cabbage.

Optional onions

Thinly slice green onion and add about 1/4 cup to the vegetable bowl for mild onion flavor. Toss vegetables together to combine.

If you prefer extra-crisp slaw, place the shredded cabbage and carrots in a colander, sprinkle with 1/2 teaspoon of the kosher salt, toss, and let sit 10 minutes to draw out a little moisture, then gently squeeze and pat dry with paper towels before returning to the bowl. (This step is optional — skipping it yields a juicier slaw.)

Toast caraway (optional)

To deepen caraway flavor, heat a small dry skillet over medium heat. Add 1 tsp caraway seeds and toast, shaking the pan, for 30–45 seconds until fragrant. Remove from heat and let cool.

Whisk dressing

In a medium bowl, combine 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp granulated sugar, 1 tsp Dijon mustard, the toasted (or untoasted) 1 tsp caraway seeds, 1/2 tsp celery seed (if using), 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1 tsp lemon juice (if using). Whisk until smooth and sugar is dissolved. Taste and adjust seasoning — add more vinegar for tang, a pinch more sugar for sweetness, or a little more salt and pepper as needed.

If you prefer a lighter dressing, substitute half of the mayonnaise with plain Greek yogurt and whisk until smooth.

Pour the prepared dressing over the shredded cabbage and carrots. Use tongs or two large spoons to toss gently but thoroughly until all vegetables are evenly coated.

Taste and adjust seasoning: add a pinch more salt, a grind of pepper, or a splash (1–2 tsp) of apple cider vinegar if it needs more brightness.

For best texture and flavor, refrigerate the coleslaw at least 30 minutes to allow the flavors to meld. If you salted to draw moisture earlier, drain any accumulated liquid before chilling. Stir again just before serving.

Garnish optional: sprinkle an additional 1/4 tsp caraway seeds or a few chopped fresh herbs (parsley or dill) on top just before serving.