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10 Minute Coleslaw

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This quick coleslaw delivers crisp shredded cabbage, sweet carrots, and a creamy, tangy dressing with authentic deli-style flavor. It comes together in just 10 minutes of active work, then rests in the fridge so the flavors can fully develop.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Vegetables
  • 4 cups green cabbage shredded into 1/8-inch thin strips
  • 1 cup red cabbage shredded into 1/8-inch thin strips
  • 1 cup carrots grated using the large holes of a box grater
  • 1/4 cup fresh parsley chopped
For the Dressing
  • 1/2 cup mayonnaise Hellmann's recommended for creamiest texture
  • 1 tbsp white vinegar
  • 1 tbsp cider vinegar Bragg recommended for better tang
  • 1 tbsp sugar
  • 1 tsp Dijon mustard
  • 1/2 tsp celery seed essential for classic deli-style flavor
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

Equipment

  • Sharp knife or mandoline
  • Box grater
  • Large mixing bowl
  • Small bowl
  • Whisk

Method
 

  1. Using a sharp knife or mandoline, cut the green cabbage and red cabbage into very thin strips, about 1/8 inch thick. Grate the carrots using the large holes on a box grater, then finely chop the fresh parsley. Place all prepared vegetables into a large mixing bowl. Preparing the vegetables right before you make the dressing helps them stay crisp and prevents wilting.
  2. In a small bowl, whisk together the mayonnaise, white vinegar, cider vinegar, sugar, Dijon mustard, celery seed, salt, and black pepper until smooth and fully combined. Ensure the sugar dissolves completely to avoid any grainy texture. The celery seed is essential for achieving that authentic deli-style coleslaw flavor.
  3. Pour the prepared dressing over the vegetables and toss everything together until each strand of cabbage and carrot is evenly coated. Cover the bowl and refrigerate for at least 1 hour before serving. This resting time allows the flavors to meld and the vegetables to soften slightly while maintaining their crunch. The coleslaw tastes even better the next day.

Notes

For the best texture, shred cabbage as thin as possible, around 1/8 inch, to avoid any tough or chewy pieces. Do not skip the refrigerator rest; that hour is when the flavors truly come together and the cabbage softens just enough without losing its snap. If the coleslaw releases excess liquid after sitting, simply drain it off and toss with a small amount of additional dressing before serving. Coleslaw can be made up to 24 hours in advance and stored in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as the cabbage turns mushy. For a vegan version, substitute a plant-based mayo such as Just Mayo or Vegenaise.

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