BBQs, fish sandwiches, pulled pork tacos, that random sandwich you’re weirdly proud of. Coleslaw quietly shows up and steals the WHOLE plate every time.
Creamy, sweet, a tiny tang, with poppy seeds popping in your mouth. Bagged slaw mix does the heavy lifting (zero shame), the dressing comes together in five minutes flat, and then it chills for two hours. The hardest part? THE WAIT.
How Long to Chill for Best Results
Two hours is the ABSOLUTE minimum, but 6-8 hours delivers the real payoff. The cabbage softens just enough, the sugar fully dissolves into the dressing, and every strand gets evenly coated. Going overnight works too…. just stir WELL before serving since the dressing settles at the bottom.
How to Keep Coleslaw from Getting Watery
NO WATERY SLAW! Keep your coleslaw crisp with these essential steps.
- PAT the coleslaw mix DRY with paper towels. Remove all surface moisture.
- SALT lightly and let SIT for 10 minutes. This draws out excess water.
- DRAIN THOROUGHLY and PAT DRY again. No shortcuts!
- CHILL undressed coleslaw for 30 minutes, then ADD dressing just before serving.
- SERVE IMMEDIATELY for maximum crunch. Don’t let it sit too long!
More Recipes You’ll Enjoy
- Zesty Hotdog Coleslaw
- Amish Broccoli Salad
- Pasta Salad with Coleslaw Dressing
- Creamy Broccoli Salad
- Quick Hawaiian Coleslaw
- Tangy Taco Coleslaw
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1150-1250
- Protein: 4-6 g
- Fat: 100-110 g
- Carbohydrates: 60-70 g
Ingredients
For the salad:
- 16 oz coleslaw (I use Dole Classic Coleslaw mix for the perfect crunch)
- 3 tbsp red onion (finely diced into 1/8-inch pieces)
For the poppyseed dressing:
- 1/2 cup mayonnaise (I prefer Hellmann’s for the creamiest texture)
- 4 tbsp vegetable oil
- 1/4 cup sugar
- 1 tbsp vinegar
- 1/4 tsp salt
- 1/2 tsp poppy seeds
- 1/8 tsp celery seed
Step 1: Whisk the Dressing
- 1/2 cup mayonnaise
- 4 tbsp vegetable oil
- 1/4 cup sugar
- 1 tbsp vinegar
- 1/4 tsp salt
- 1/2 tsp poppy seeds
- 1/8 tsp celery seed
In a medium bowl, whisk together the mayonnaise, vegetable oil, sugar, vinegar, and salt until smooth and well combined.
The sugar should dissolve completely into the creamy base.
Stir in the poppy seeds and celery seed, distributing them evenly throughout the dressing.
Set aside while you prepare the vegetables—I find making the dressing first allows the flavors to meld slightly while the coleslaw gets its final prep.
Step 2: Toss the Cabbage
- 16 oz coleslaw
- 3 tbsp red onion
- poppyseed dressing from Step 1
Place the coleslaw mix in a large bowl and add the finely diced red onion, tossing to distribute evenly.
Pour the poppyseed dressing from Step 1 over the vegetables and stir thoroughly until every bit of cabbage is coated with the creamy dressing.
Make sure to scrape the bottom of the bowl as you mix to incorporate all the flavoring.
I like to use a rubber spatula and really work through the coleslaw to ensure the dressing coats everything evenly.
Step 3: Refrigerate and Rest
- prepared coleslaw from Step 2
Cover the coleslaw and refrigerate for at least 2-3 hours before serving.
This allows the vegetables to soften slightly while absorbing the dressing flavors.
Give it a good stir before serving to redistribute any dressing that may have settled at the bottom.
The coleslaw will keep well in the refrigerator for several days.
Perfect Coleslaw with Poppyseed Dressing
Ingredients
Method
- In a medium bowl, whisk together the mayonnaise, vegetable oil, sugar, vinegar, and salt until smooth and well combined. The sugar should dissolve completely into the creamy base. Stir in the poppy seeds and celery seed, distributing them evenly throughout the dressing. Set aside while you prepare the vegetables—I find making the dressing first allows the flavors to meld slightly while the coleslaw gets its final prep.
- Place the coleslaw mix in a large bowl and add the finely diced red onion, tossing to distribute evenly. Pour the poppyseed dressing from Step 1 over the vegetables and stir thoroughly until every bit of cabbage is coated with the creamy dressing. Make sure to scrape the bottom of the bowl as you mix to incorporate all the flavoring. I like to use a rubber spatula and really work through the coleslaw to ensure the dressing coats everything evenly.
- Cover the coleslaw and refrigerate for at least 2-3 hours before serving. This allows the vegetables to soften slightly while absorbing the dressing flavors. Give it a good stir before serving to redistribute any dressing that may have settled at the bottom. The coleslaw will keep well in the refrigerator for several days.