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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add both 14 oz bags of coleslaw mix to a large bowl with a tight-fitting lid.
Add the mayonnaise, white distilled vinegar, granulated sugar, salt, black pepper, and whole milk to the bowl. Add the grated yellow onion, if using.
Toss until every shred of cabbage is coated. The mixture will look loose.
Cover the bowl and refrigerate for at least 2 hours or up to overnight.
Toss again just before serving.
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Do not skip the 2-hour chill. Served right away the mayonnaise overpowers everything else; two hours in the refrigerator lets the sugar and vinegar come forward.
For a sweeter slaw, add an additional 1/4 cup of granulated sugar to the dressing.
Liquid will collect at the bottom of the bowl as the cabbage releases water - toss it back through rather than draining it.
Substitutions: Apple cider vinegar for white (same 1/2 cup); half-and-half for milk; Greek yogurt for half the mayonnaise (1/4 cup each); or two small heads of green cabbage, shredded (about 8 cups), plus a shredded carrot.
Variations: 1/2 teaspoon cayenne or hot sauce for heat; 1 teaspoon celery seed for deli-style; fold in sliced scallions and extra shredded carrot for more crunch.
Can I use apple cider vinegar instead of white vinegar?
Yes, you can substitute apple cider vinegar for white vinegar using the same amount, 1/2 cup.
How long can I store the coleslaw?
Store covered in the refrigerator for up to 4 days. Do not freeze.
What can I use instead of whole milk?
You can substitute half-and-half for milk.
How can I make the coleslaw spicier?
Add 1/2 teaspoon cayenne or hot sauce for heat.
Can I use fresh cabbage instead of coleslaw mix?
Yes, use two small heads of green cabbage, shredded (about 8 cups), plus a shredded carrot.
