Creamy Peppery Coleslaw with Cucumbers and Celery
Coleslaw is one of those timeless side dishes that always has a place on the summer table. Crisp, creamy, and refreshing, it pairs beautifully with grilled meats, sandwiches, and barbecue favorites. This version goes beyond the usual shredded cabbage by adding cucumbers and celery for extra crunch and freshness, while Dijon mustard and plenty of black pepper give it a flavorful kick.
Ingredients
For the Vegetables
4 cups green cabbage, finely shredded (about ½ a medium head)
1 cup purple cabbage, finely shredded (optional, for color and flavor)
1 large carrot, peeled and grated
1 medium cucumber, seeded and sliced thin (English cucumber works best)
2 celery stalks, thinly sliced
3 green onions, finely chopped
For the Creamy Dressing
¾ cup mayonnaise (you can use light mayo or Greek yogurt for a lighter version)
2 tablespoons Dijon mustard (gives a subtle tang and spice)
1 tablespoon apple cider vinegar (or white wine vinegar for a sharper flavor)
2 teaspoons sugar (balances the acidity; adjust to taste)
1 teaspoon salt (start with less and adjust after mixing)
1 teaspoon freshly ground black pepper (this recipe calls for plenty of pepper for its signature “peppery” kick)
½ teaspoon celery seed (optional, adds a classic coleslaw flavor)
2 tablespoons sour cream (adds richness and smoothness)
Instructions
Prepare the Vegetables
Shred the cabbages thinly using a sharp knife, mandoline, or food processor. Place them in a large mixing bowl.
Add the grated carrot, sliced cucumber, celery, and green onions. Toss lightly to combine.
Make the Dressing
In a medium bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, black pepper, celery seed (if using), and sour cream.
Taste and adjust the seasoning. You might want a touch more sugar for sweetness or vinegar for tang.
Combine Everything
Pour the dressing over the prepared vegetables.
Mix well until all the vegetables are evenly coated.
Chill Before Serving
Cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the cabbage to soften slightly while staying crunchy.
Tips for the Best Coleslaw
Dry your cucumber slices: If your cucumber is very watery, lightly sprinkle it with salt and let it sit for 10 minutes, then pat dry before adding. This prevents watery coleslaw.
Shred evenly: Thin, even shreds of cabbage make the slaw creamier and more enjoyable.
Make ahead: Coleslaw tastes even better the next day once the flavors develop. Store it in the refrigerator for up to 2–3 days.
Balance the creaminess: If you want a lighter dressing, replace half the mayonnaise with plain Greek yogurt.
Variations
Spicy Kick: Add a teaspoon of horseradish or a few dashes of hot sauce to the dressing.
Herbed Slaw: Mix in fresh herbs like parsley, dill, or cilantro for extra freshness.
Tangier Dressing: Swap the sour cream for buttermilk or kefir for a more tangy, thinner sauce.
Asian Twist: Replace Dijon mustard with rice vinegar, sesame oil, and a splash of soy sauce for a lighter, sesame-style coleslaw.
Serving Suggestions
This creamy peppery coleslaw is versatile and pairs with many dishes:
As a side dish with grilled chicken, ribs, or steak.
Piled high on pulled pork sandwiches or burgers for crunch and freshness.
Alongside fried fish or seafood for a cooling balance.
As part of a summer picnic spread, next to baked beans, potato salad, and corn on the cob.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Stir well before serving again, as the dressing may settle at the bottom.
✨ This version of coleslaw is refreshing, slightly peppery, creamy, and packed with crisp textures. It’s simple to make but feels upgraded thanks to the cucumbers, celery, and the extra kick from Dijon mustard and black pepper.
