Cabbage, carrots, and a creamy dressing with Dijon mustard and white wine vinegar. Martha Stewart’s Coleslaw is the classic creamy coleslaw recipe that goes next to everything at a cookout and takes 15 minutes to throw together.
I make this every summer when I need a cold side dish that I do not have to think about. It sits in the fridge while everything else happens and tastes better the longer it waits.
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Why Is There Sugar In The Dressing
A small amount of sugar balances the sharpness of the vinegar and mustard. Without it the dressing tastes too tangy and one-note, which is why so many homemade coleslaws end up tasting harsh.
You only need a teaspoon. It is not enough to make the slaw sweet, just enough to round everything out so the cabbage tastes fresh instead of vinegary.
Coleslaw Ingredients
- 1/2 medium head green cabbage, finely shredded (about 6 cups)
- 2 medium carrots, peeled and grated
- 2/3 cup mayonnaise
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon celery seed
- Salt and freshly ground pepper
How To Make Martha Stewart Coleslaw
- Make the dressing: In a large bowl, whisk together the mayonnaise, white wine vinegar, Dijon mustard, sugar, and celery seed. Season with salt and pepper.
- Prep the vegetables: Finely shred the cabbage and grate the carrots. The thinner you shred the cabbage the better it absorbs the dressing.
- Combine: Add the cabbage and carrots to the bowl with the dressing. Toss until everything is evenly coated.
- Chill: Cover and refrigerate for at least 1 hour before serving. The slaw gets better as it sits because the cabbage softens and soaks up the dressing.
Can You Make This Without Mayo
You can make a vinegar slaw instead by skipping the mayo and using more vinegar with a little olive oil, but it will be a completely different coleslaw. The creamy version is what Martha’s recipe is known for.
If you want something lighter but still creamy, I have swapped half the mayo for Greek yogurt and it works. The slaw is tangier but still coats the cabbage the way it should.
Does Coleslaw Go With BBQ
Coleslaw exists for BBQ because the cold creaminess cuts through smoked or grilled meat. I pile it on top of turkey burgers or eat it straight alongside baked chicken wings.
Brush some BBQ sauce on whatever you are grilling and put this coleslaw on the side. The tangy dressing and the sweet smoky sauce balance each other perfectly.
How Far Ahead Can You Make It
Up to two days in the fridge and it actually improves overnight. The cabbage wilts slightly and absorbs more of the dressing so day-two coleslaw is creamier and more flavourful than fresh.
Give it a stir before serving because the dressing settles at the bottom. If it looks dry after sitting, add a spoonful of mayo and a splash of vinegar to freshen it up.
FAQs
- Can I use red cabbage? Yes, but it stains the dressing pink. I use green for a classic look and red when I want something more colourful. A mix of both is nice too.
- Do I have to use celery seed? It adds an earthy background flavour that makes the coleslaw taste more complex. If you do not have it, the slaw still works without it.
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Nutrition Facts
(1 serving, serves 6)
- Calories: 190
- Total Fat: 16g
- Saturated Fat: 2g
- Cholesterol: 10mg
- Sodium: 280mg
- Total Carbohydrates: 10g
- Protein: 2g
Martha Stewart Coleslaw Recipe
Description
Cabbage, carrots, and a creamy dressing with Dijon mustard and white wine vinegar. Martha Stewart’s Coleslaw is the classic creamy coleslaw recipe that goes next to everything at a cookout and takes 15 minutes to throw together.
I make this every summer when I need a cold side dish that I do not have to think about. It sits in the fridge while everything else happens and tastes better the longer it waits.
Ingredients
Instructions
- Make the dressing: In a large bowl, whisk together the mayonnaise, white wine vinegar, Dijon mustard, sugar, and celery seed. Season with salt and pepper.
- Prep the vegetables: Finely shred the cabbage and grate the carrots. The thinner you shred the cabbage the better it absorbs the dressing.
- Combine: Add the cabbage and carrots to the bowl with the dressing. Toss until everything is evenly coated.
- Chill: Cover and refrigerate for at least 1 hour before serving. The slaw gets better as it sits because the cabbage softens and soaks up the dressing.
Notes
- Shred the cabbage thin: Thick chunks do not absorb the dressing well. Use a sharp knife or a mandoline to get even, thin shreds.
- Chill for at least 1 hour: The coleslaw needs time for the cabbage to soften and the flavours to come together. Overnight is even better.
- Stir before serving: The dressing settles at the bottom after sitting. A quick toss brings it back together.