Crunchy Coleslaw
Crunchy Coleslaw is a fresh, crispy side dish loaded with shredded cabbage, carrots, green onions, toasted nuts, and tossed in a simple creamy dressing. The walnuts and pumpkin seeds add extra crunch you do not get from a basic slaw. Made with pantry staples, it is budget friendly and perfect for cookouts, piled on sandwiches, or as a quick side dish. It takes just 20 minutes and serves 6.
A hot summer day is the perfect excuse to whip up a batch of homemade coleslaw for whatever is coming off the grill. This one is not your average slaw, because that would be boring!
Our family puts this slaw on just about everything, from burgers and hot dogs, and a yummy side dish with bbq chicken and fried fish. I like to mix my coleslaw with my baked beans but my husband thinks that’s strange. It’s yummy!!
I use two different colors of cabbage to make it pretty and toss in some toasted nuts and seeds for crunch. And the super light dressing means the it stays crunchy and doesn’t get soggy.
More Crunchy Salads
- Amish Broccoli Salad – sweet and creamy broccoli, cauliflower
- Cabbage Apple Slaw – crisp, tangy apple cabbage slaw
- Crispy Celery Slaw – light and crunchy celery based slaw
- Ramen Noodle Salad – crunchy ramen noodles with sesame dressing
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Cabbage – A mix of green and purple makes the prettiest color slaw, but all of one kind works, and a bag of pre shredded coleslaw mix is a great shortcut.
Nuts and Seeds – Toasted walnuts and pumpkin seeds are what I use to make this slaw unique and add some texture. You can always swap them for you favorites. Toast them first for more flavor. You won’t be sorry!
Mayo – I love Duke’s because it’s super creamy and has great flavor. Use your favorite brand. Use one without eggs for a vegan version.
Vinegar – Distilled white vinegar is perfect, but you can swap it for apple cider vinegar, red wine vinegar, or even fresh lemon juice. That’s what my cousin uses!
Green Onions – I use just the green parts to keep it mild, but the whole onion works. Chives make a nice swap if you can find fresh ones.
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How To Make Crunchy Coleslaw
- Slice the cabbage, green onions, and shred the carrots. Add them to a large bowl.
- Whisk together the mayo and vinegar to make the dressing. Season with salt and pepper.
- Chop the toasted walnuts into smaller pieces and add them, and the pumpkin seeds to the bowl with the cabbage mix.
- Pour the dressing over the slaw and toss to coat evenly. Serve right away, or chill and dress just before serving.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Give it a stir before serving again.
Make Ahead: Prep the veggies up to 3 days ahead, but do not add the dressing until you are ready to serve to keep everything crisp. Keep the cabbage stored in a container with paper towels to soak up any excess water.
Keep It Crunchy: Store the toasted nuts separately and add them just before serving so they stay crunchy.
Variations
Add Mustard: Stir a little Dijon into the dressing for extra tangy flavor.
Celery Seed: Add a pinch of celery seed to the dressing for that classic deli slaw flavor.
Different Nuts: Swap the walnuts for toasted pecans, almonds, or sunflower seeds.
Different Dressing: Use a Southern style coleslaw dressing or an Italian dressing for a whole new flavor.
Sweeter Slaw: Add a teaspoon of sugar or honey to the dressing for a touch of sweetness.
How Do You Keep Coleslaw Crunchy?
The trick is to wait until right before serving to add the dressing, and keep it cold. The longer the dressing sits on the cabbage, the softer and soggier it gets.
Go easy on the dressing too, using just enough to coat everything without drowning it. Since cabbage is mostly water, patting the shredded cabbage dry with paper towels first also helps keep the slaw crisp instead of soggy.
Frequently Asked Questions
You can prep the veggies up to 3 days ahead, but wait to add the dressing until just before serving so it stays fresh and crunchy.
Cabbage releases water as it sits. Pat the shredded cabbage dry with paper towels before mixing, and don’t add too much dressing.
Absolutely. A pre shredded mix is a great shortcut. Just add your nuts, seeds, and dressing.
Up to 3 days in an airtight container in the fridge, though it is crispest the first day.
You sure can! Leave them out or swap in sunflower seeds. The slaw is still crisp and delicious.
It is perfect on burgers, hot dogs, and these chicken and waffle sliders, or as a side for anything fried, especially fish and chicken.
Recipe Tips & Tricks
- Add the dressing right before serving to keep the slaw crisp.
- Toast the walnuts and pumpkin seeds first for more flavor and texture.
- Store the nuts separately and add just before serving so they stay crunchy.
- Pat the cabbage dry to keep the slaw from getting watery.
- Go easy on the dressing, using just enough to lightly coat everything.
This Crunchy Coleslaw recipe is fresh, crisp, and good on just about everything. Whip up a batch for your next cookout and pile it high on burgers, hot dogs, and fried fish!
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Crunchy Coleslaw recipe
Ingredients
- ¼ head green cabbage sliced thin
- ¼ head red cabbage sliced thin
- 4 small carrots shredded
- ¾ cup mayonnaise
- 2 tbsp white wine vinegar
- ¼ cup green onions sliced
- ½ cup walnuts toasted, chopped
- 2 tablespoons pumpkin seeds toasted
- pinch salt to taste
- pinch black pepper to taste
Instructions
- Slice or chop cabbage into thin slices and shred carrots. Place them in a large bowl.
- Slice the green onions and add to the bowl.
- Chop the toasted walnuts in small pieces. Add to the bowl with the rest of the coleslaw ingredients.
- Make the dressing by mixing the vinegar and mayonnaise. Season with salt and pepper to taste.
- Pour over the coleslaw ingredients and toss to coat. Serve immediately.
Notes
- Add the dressing right before serving to keep the slaw crisp.
- Toast the walnuts and pumpkin seeds first for more flavor and texture.
- Store the nuts separately and add just before serving so they stay crunchy.
- Pat the cabbage dry to keep the slaw from getting watery.
- Go easy on the dressing, using just enough to lightly coat everything.
Nutrition
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