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A bowl of creamy coleslaw made with shredded cabbage and carrots, garnished with chopped parsley.

Creamy White Cabbage and Carrot Deli Coleslaw

WTBBQ
This classic deli-style coleslaw combines white cabbage and carrot in a cool, creamy dressing that works with almost any barbecue spread. It’s especially handy for burgers, sausages, ribs and pulled pork, where a crisp, familiar side helps balance smoke, fat and sticky sauce.
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Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Side Dish
Cuisine European
Servings 4 Servings
Calories 132 kcal

Ingredients
  

  • 500 g white cabbage finely shredded
  • 120 g carrots peeled and grated
  • 60 g mayonnaise
  • 40 g sour cream
  • 1 tbsp Dijon mustard
  • 1 tbsp cider vinegar
  • 1 tsp lemon juice
  • 1 tsp caster sugar
  • 1 tsp celery salt
  • 1/2 tsp black pepper freshly ground
  • 1/2 tsp fine sea salt
  • 1 small onion very finely grated
  • 1 tbsp flat-leaf parsley chopped

Instructions
 

Prep the vegetables

  • Remove any battered outer leaves from the cabbage, quarter it and cut away the core. Finely shred the cabbage and add it to a large bowl. Grate the carrots and onion, then add them to the cabbage with the chopped parsley.

Make the dressing

  • In a separate bowl, mix the mayonnaise, sour cream, Dijon mustard, cider vinegar, lemon juice, caster sugar, celery salt, black pepper and sea salt. Stir until smooth and glossy.

Dress the slaw

  • Pour the dressing over the cabbage mixture. Toss thoroughly until every strand is lightly coated. Don’t rush this bit. Lift from the bottom and turn the slaw over itself so the dressing spreads evenly rather than sitting in patches.

Rest and chill

  • Leave the slaw at room temperature for 10 minutes, then cover and chill for at least 30 minutes. This short rest lets the cabbage soften slightly and gives the flavour time to settle.

Taste before serving

  • Just before serving, toss again and taste. Add an extra pinch of salt, a few drops of lemon juice or a spoonful of mayo if it needs adjusting. Serve cold beside freshly cooked barbecue.

Notes

White cabbage gives this slaw its tidy crunch and that familiar deli counter feel. I prefer the dense inner leaves for a finer shred because they soften just enough once dressed, while still keeping a pleasant snap. Carrots need grating rather than slicing here. That way they weave through the cabbage and season the whole bowl with a gentle sweetness.
The dressing is deliberately straightforward. Mayo gives body, sour cream rounds it out and Dijon adds a quiet savoury note rather than a loud mustard hit. Grated onion might seem small, but it does a lot of work in the background. It melts into the dressing and gives the slaw that old-school, slightly punchy edge you expect from a good barbecue side.

Nutrition

Calories: 132kcalCarbohydrates: 9gProtein: 2gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 9mgSodium: 428mgPotassium: 248mgFiber: 3gSugar: 6gVitamin A: 3940IUCalcium: 54mgIron: 0.7mg
Keyword bbq side, cabbage slaw, carrot slaw, creamy coleslaw, deli slaw
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