Go Back
Creamy Coleslaw
Print Recipe
5 from 1 vote

Creamy Coleslaw

Prep Time1 hr
Total Time1 hr 10 mins
Course: Sides
Cuisine: American
Author: Pam - For the Love of Cooking / Original by America's Test Kitchen


  • 3 cups green cabbage, shredded
  • 1/2 cup shredded carrot
  • 1/2 tsp table salt
  • 1/4 cup mayonnaise
  • 1 tbsp rice vinegar
  • 1/8 tsp celery seed
  • 1/4 small yellow onion, minced
  • 3 tbsp fresh cilantro, chopped
  • Sea salt and freshly cracked pepper, to taste


  • Toss the cabbage, carrot, and salt together in a colander set over a plate. 
  • Let stand until the cabbage wilts, at least 1 hour or up to 4 hours. 
  • Rinse the cabbage and carrot under cold running water (or in a large bowl of ice water if serving immediately). 
  • Press, but do not squeeze, to drain; pat dry with paper towels. Place into the refrigerator until ready to serve. 
  • When ready to serve, combine the mayonnaise, vinegar, and celery seed together in a large bow; whisk until well combined. 
  • Add the cabbage, carrot, minced onion, fresh cilantro, and season with sea salt and freshly cracked pepper, to taste; toss until evenly coated. 
  • Serve chilled or at room temperature. Store leftovers in an airtight container for up to 2 days. Enjoy.