The Grandma-Approved Way to Make the Best-Ever Coleslaw

The Grandma-Approved Way to Make the Best-Ever Coleslaw originally appeared on Parade .

I love coleslaw , but not the kind drenched in mayo. Creamy coleslaw has never been my thing, especially when it overpowers the crunch of fresh cabbage. My favorite version is bright, tangy and just the right amount of sweet. Cookbook author Kaleb Wyse ( @wyseguide ) shared a slaw recipe inspired by his grandma's cabbage dressing, and it looks perfect for me.

It's vinegar-based and packed with flavor, thanks to a combination of dry mustard, celery seed and a touch of honey. This dressing is a total game-changer for coleslaw, and honestly, it deserves a permanent spot in the fridge all summer long.

Related: How to Make Coleslaw 10x Better, According to Legendary Chef Alice Waters

😋😋  SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Pop Kitchen newsletter . 🍳🍔

How to Make Grandma's Tangy Cabbage Dressing

This recipe proves that coleslaw doesn't need mayonnaise to be crave-worthy. This cabbage dressing is everything you want in a refreshing slaw. It's tangy, a little sweet, full of flavor and completely free of mayo (thank you!).

The ingredients are pantry staples, but they create something that feels special enough for potlucks and simple enough for weekday lunches.

The base of this dressing is a neutral oil (Wyse uses avocado oil), which lets the other flavors shine without overpowering the cabbage. Vinegar brings brightness and tang, while celery seed and dry mustard add that classic slaw seasoning with a nostalgic twist. A white onion infuses the dressing with just enough sharpness, and it is all mellowed out beautifully by a few spoonfuls of honey.

Making the dressing is as simple as tossing everything into a blender or food processor. A quick blend emulsifies the oil and vinegar and breaks down the onion so its flavor is distributed throughout the dressing. What you end up with is a versatile dressing that's bold without being overpowering.

Toss this with finely shredded cabbage, let it chill for an hour, and you've got a slaw that's crunchy, bright and balanced. It's the kind of side dish that is great tucked into barbecue sandwiches, but it also shines next to grilled chicken or piled high on fish tacos.

Related: How to Make the Best-Ever Creamy Coleslaw, According to Chef Andrew Zimmern (and His Mom)

How to Make It Even Better—and Ways to Customize It

While this dressing is already a winner, there are easy ways to tweak it depending on your taste. If you like things a little spicier, add a pinch of red pepper flakes, a splash of hot sauce or use a mix of hot honey and regular honey. Want even more bite? Try using apple cider vinegar instead of white for a fruity edge. Prefer a smoother texture? Strain the dressing after blending to remove any onion bits.

You can also get creative with what you toss it on. It's fantastic on traditional cabbage slaw, of course, but try it on shaved Brussels sprouts, mixed into a cold quinoa salad or drizzled over grilled veggies for a tangy finish. You can even use it as a marinade for grilled chicken or shrimp.

This dressing also keeps well in the fridge, which means you can make a big batch and use it all week long. Just give it a good shake or stir before each use. Having it on hand makes quick summer meals feel a lot more exciting!

So even if your grandma's coleslaw recipe leaned creamy, this version might just win over your tastebuds.

Up Next:

Related: The French Way to Make Cabbage 10x Better

The Grandma-Approved Way to Make the Best-Ever Coleslaw first appeared on Parade on Jun 2, 2025

This story was originally reported by Parade on Jun 2, 2025, where it first appeared.