How to Keep Your Coleslaw From Getting Soggy, According to Experts

As we enter barbecue season, I’ve been fine-tuning all my favorite picnic recipes, from baked beans to burgers. One of my favorite summer sides, coleslaw, is the one I struggle to get just right. The creamy, crunchy, top-it-all side always winds up soggy, no matter how I make it.

Determined to nail coleslaw at all the upcoming BBQs, I consulted some culinary experts to learn an insider secret I’ve been missing. 

The Coleslaw Experts

• Yasmin Henley: Founder and recipe developer at By The Forkful
• Jessica Randhawa: Chef, recipe creator, photographer, and writer behind The Forked Spoon
• Ken Tobby: Food expert, researcher, and CEO of Organic Solace 
• Yumna Jawad: Content creator, recipe developer, and cookbook author at Feel Good Foodie
• Dennis Littley: Chef and recipe expert at Ask Chef Dennis

How To Make the Best Coleslaw

I was pleased to find out that not only did all five chefs I spoke with agree on the same non-negotiable tip, but also that the trick was easy and required little extra effort.

“The secret behind the best coleslaw lies in the balance of texture, freshness, and flavor,” explains Tobby, “and one important game-changing tip is salting the chopped cabbage before doing the mixing.” Salting is essential, says Henley, because “the extra step helps to remove excess moisture from the veggie and makes sure your coleslaw stays extra crisp. No one likes a soggy coleslaw!"

Randhawa, who suggests draining the cabbage after salting, says that “by tossing shredded cabbage lightly with salt and allowing it to sit for about 20-30 minutes, you can draw out excess moisture. The result is a coleslaw that stays crisp, fresh, and doesn't turn watery as it sits, making it ideal for prepping ahead or serving at gatherings.” Plus, she adds, “removing excess liquid ensures the dressing remains creamy and clings perfectly to the cabbage without getting diluted.”

Jawad explains why coleslaw often gets soggy: “Cabbage has a high water concentration, and freshly shredded cabbage can get really soggy if you add any salt in the dressing, it will pull out that moisture in the cabbage and ruin the creaminess that coleslaw is supposed to have.”

Keep in mind that if you pre-salt your cabbage—which, it turns out, we all should be doing—you might want to decrease the salt in your dressing so it doesn’t get too salty.

As for how to dress your coleslaw, Littlely suggests, “Whisk together mayo, apple cider vinegar, a touch of Dijon, celery seed, sugar, and a pinch of salt and pepper. Nothing fancy, just good, clean flavors that let the vegetables shine.” Easy, simple, crunchy, and delicious!