Recipe Snapshot
- Dish: Crisp cabbage and carrot coleslaw with creamy vinegar dressing
- Flavor Profile: Tangy, lightly sweet, and creamy with fresh crunch
- Method: Freshly sliced cabbage and carrots are tossed in a lightly emulsified oil-and-vinegar dressing with a touch of mayonnaise.
- Why It Works: Using just enough mayo gives the slaw body and creaminess without extra richness.
- Servings: 6
- Total Time: 1 hour 20 minutes
- Effort Level: Very Easy
A Lighter Coleslaw with Crisp Texture and Tangy Flavor
This coleslaw takes a lighter approach than traditional deli-style versions by relying on a simple oil-and-vinegar dressing with just a small amount of mayonnaise for body. The result is crisp, tangy, and balanced, with enough creaminess to coat the cabbage without weighing it down.
Hand-slicing the cabbage and grating the carrots gives the slaw a fresher texture than bagged mixes or machine-shredded vegetables. Letting the dressed slaw rest briefly before the final seasoning adjustment helps the cabbage soften slightly while preserving its crunch. It’s an easy side dish for everything from crab cakes and ribs to pulled pork sandwiches and barbecue-style burgers.
Ingredient Notes and Substitutions
A few key ingredients make this recipe work – here’s what to know. A complete list with quantities is in the recipe card below.
- Cabbage: A combination of green and red cabbage adds both color and texture. Hand-slicing creates a crisper, less compact texture than pre-shredded mixes or food processor cuts.
- Mayonnaise: Just a small amount adds body and creaminess to the dressing without making the slaw heavy or overly rich.
- Vinegar: Apple cider vinegar adds mild sweetness and tang, while unseasoned rice vinegar creates a slightly lighter, cleaner flavor.
- Sweet Onion: Finely grated or very finely chopped sweet onion blends smoothly into the dressing and adds mellow flavor without overpowering the slaw.
- Garlic: A small amount of fresh garlic adds subtle depth. Garlic powder can be substituted, but use it sparingly.
A Quick Look at Preparation
How to Make Light, Creamy Coleslaw
Here’s how this dish comes together, along with a few tips for the best results. Full instructions are in the recipe card below.
This coleslaw comes together quickly, but a few small details help create the best texture and flavor.
Start by whisking together the vinegar, sugar, salt, and pepper until the sugar dissolves completely. Add the mayonnaise, then slowly drizzle in the oil while whisking to create a smooth, lightly emulsified dressing. Stir in the onion and garlic once the dressing is fully combined.
Toss the cabbage and carrots with the dressing until evenly coated, then let the slaw rest at room temperature for about 15 minutes before adjusting the seasoning. During that time, the cabbage softens slightly and releases a bit of moisture, which mellows the flavor of the dressing. A final taste and seasoning adjustment after resting keeps the slaw balanced and flavorful.
Once chilled, the flavors blend further while the cabbage retains its crunch. The slaw can be served after about 45 minutes in the refrigerator, but it also holds up well for several hours before serving.
Tested Tips
- Slice the cabbage slightly thicker than bagged coleslaw mix for better crunch and texture retention.
- Whisk the oil into the dressing slowly to help it emulsify and coat the vegetables evenly.
- Don’t skip the 15-minute rest before the final seasoning adjustment because cabbage releases moisture that can slightly dilute the dressing.
- If making the slaw a day ahead, lightly salt the cabbage first and blot away excess moisture before dressing to help preserve crunch.
- Refrigerate the slaw for at least 45 minutes before serving so the flavors have time to blend.
More Light, Fresh Side Salads
If you enjoy lighter salads with balanced flavor and crisp texture, try our Sour Cream Potato Salad, made with baby potatoes, celery, and a tangy sour cream dressing; Fresh Corn and Tomato Salad, a simple summer combination of sweet corn, tomatoes, lemon, and chives; or Avocado Tomato Salad with Creamy Lime Dressing, a fresh mix of tomatoes, avocado, corn, and cilantro in a lightly creamy citrus dressing.
Light and Creamy Coleslaw with Oil and Vinegar Dressing
Ingredients
- 5 cups thinly sliced green cabbage
- 1 cup thinly sliced red cabbage
- 3/4 cup shredded carrots, (1 large or 2 medium carrots)
For the dressing:
- 2 tablespoons apple cider or unseasoned rice vinegar
- 1 tablespoon granulated sugar
- Salt and freshly ground black pepper
- 2 tablespoons mayonnaise
- 3 tablespoons vegetable oil
- 2 tablespoons sweet onion, grated or finely chopped
- 1 clove garlic, finely minced or pressed
Instructions
- In a small mixing bowl, whisk together the vinegar, sugar, 1/2 teaspoon of salt, and a few grinds of black pepper until the sugar has dissolved.
- Stir in the mayonnaise, then add the oil slowly, whisking continuously until the dressing is smooth and creamy. Stir in the onion and garlic.
- Add the sliced cabbage and shredded carrots to a large mixing bowl. Pour the dressing over the vegetables and toss until everything is evenly coated.
- Taste and add a bit more salt and/or pepper if needed. Let the coleslaw sit at room temperature for 15 minutes to allow the cabbage to soften slightly and release its moisture (see notes below for more info).
- Toss the slaw again after resting. Taste and adjust the seasoning one more time. This helps refine the flavor after the ingredients have had a chance to blend.
- Transfer to a serving dish, cover, and refrigerate for at least 45 minutes to allow the flavors to develop.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
