Crispy Coleslaw with Lemon Dressing

When the main dish is already on the stove or coming out of the oven, what’s often missing is something fresh and crisp to balance it. This coleslaw comes together while everything else finishes cooking—a bowl of shredded cabbage, a quick lemon-based dressing, and just enough time for the flavors to settle. The cabbage stays crunchy, the dressing stays light, and nothing is weighed down by excess cream or sweetness.

Crunchy green and purple cabbage coleslaw with carrots, tossed in lemon dressing, in a glass bowl with a spoon, lemon wedges, and pepper nearby.

How do I keep coleslaw crunchy?

The key is limiting contact time with the dressing. Dress the cabbage shortly before serving and avoid adding salt too early, as it draws out moisture.

Can I make this ahead of time?

You can prep the vegetables and dressing separately up to a day ahead. Toss them together just before serving for the best texture.

Why does my slaw taste bitter?

Overly concentrated lemon juice or white pith can add bitterness. A small touch of honey balances acidity without making the slaw sweet.

What cabbage works best?

Green cabbage provides structure, while red cabbage adds color and extra crunch. Either can be adjusted based on availability.

Crispy Coleslaw with Lemon Dressing

Print Recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings: 5 people

Course: Side Dish

Ingredients Method Notes

Ingredients

Coleslaw Base

4 cups finely shredded green cabbage
1 cup shredded red cabbage
1 medium carrot grated
2 tablespoons thinly sliced green onion optional

Lemon Dressing

3 tablespoons fresh lemon juice
¼ cup olive oil
1 teaspoon honey or sugar
½ teaspoon kosher salt
¼ teaspoon black pepper

Method

Step 1: Prepare the Vegetables

Add the green cabbage, red cabbage, carrot, and green onion (if using) to a large mixing bowl. Toss gently to combine, keeping the vegetables loose rather than compacted—this helps maintain their crisp texture.

Step 2: Make the Dressing

In a small bowl or jar, whisk together the lemon juice, olive oil, honey, salt, and pepper until well combined. The dressing should taste bright and balanced, with enough acidity to cut through richer foods.

Step 3: Combine and Toss

Pour the dressing over the cabbage mixture. Using tongs or clean hands, toss gently but thoroughly until everything is evenly coated. Avoid over-mixing, which can bruise the cabbage and draw out excess moisture.

Step 4: Rest Briefly

Let the coleslaw sit for about 10 minutes before serving. This short rest allows the lemon dressing to soften the cabbage slightly while keeping it crisp.