Classic Creamy Cole Slaw–with Options


I just love this cole slaw piled high on a pulled-pork sandwich–almost any sandwich, actually–or served alongside delicious vine-ripened tomatoes, sweet pickles, and just about anything off the grill.

Soaking the cabbage in ice-cold water for about an hour after chopping but before mixing with the dressing will add an extra level of crispness to this salad.  Just make sure to drain very well.  If you decide to skip this step, however, the cole slaw will still be delicious.  Also, while I like to use a combination of Greek yogurt and mayonnaise, using all mayonnaise is certainly acceptable.

Classic Creamy Cole Slaw--with Options
Write a review
For the Classic Creamy Cole Slaw
  1. 1 small head cabbage (green or red)
  2. 3 ounces plain Greek yogurt (See note below.  I use non-fat for this but 2% is perfect, too.)
  3. 3 ounces mayonnaise (You will have a total of 3/4 of a cup between the yogurt and the mayo.)
  4. 1/4 cup white vinegar
  5. 2 tablespoons sugar
  6. 1 1/2  teaspoons kosher salt
  7. 1/2 teaspoon freshly ground pepper
Optional add-ins
  1. dill or celery seeds
  2. chopped fresh dill, parsley, basil or your favorite herbs
  3. chopped pineapple
  4. crumbled bacon
  5. crumbled blue cheese
  6. grated carrots
  7. chopped red bell pepper or onions
  8. tomato grapes, halved
  1. Remove the outer leaves from the cabbage, core, and finely chop or slice.  I like to keep some slightly thicker slices for good texture.  Soak in ice-cold water for an hour (more is fine), then drain very well.
  2. Mix the remaining ingredients.  Stir in the dressing, and toss to coat all of the cabbage. Check for seasonings and refrigerate until ready to serve.
The Fountain Avenue Kitchen
ShareShare on FacebookTweet about this on TwitterPin on PinterestEmail to someone

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. Pingback: The Fountain Avenue Kitchen – Lean & Mean Pulled-Pork BBQ

  2. Mary Lou Keller

    he LOVED it and took seconds! Even had some put aside for him for his lunch today.
    I like the broccoli slaw but better with a vinegar dressing recipe i have from Weight Watchers. I, the non German heritage one LOVE cabbage like this and the dressing was so good, I will make some for me with green cabbage and purple as well and he can have the broccoli slaw.

    1. Ann

      Success! I love it when that happens and I bet you were thrilled when he asked for seconds. Your idea to try broccoli slaw was genius!!

  3. Mary Lou Keller

    I had some leftover pulled pork BBQ for lunch with the slaw. OMG that slaw dressing is delish, it is even better after sitting in fridge couple of days. I do love cabbage though and the peppery bite it has, next time I make it I will use green and some purple cabbage which I love!

    I think I need to create a binder JUST for the wonderful recipes i am printing from here. I have even directed a few of my Facebook friends to your website/blog.

    1. Ann

      Thank you very much, Mary Lou! I should have mentioned in the post that this cole slaw gets better with time. The whole pulled pork meal is truly a treat leftover! (I love it when leftovers taste so good!)