New York Deli Coleslaw is a creamy side dish consisting of shredded cabbage that’s mixed with a sweet vinegar brine and mayonnaise. This is the quintessential coleslaw you’ll find in almost every deli in the New York metro area and while it may look simple, to many it tastes like home.
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Walk into any deli on Long Island, and the greater NY metro area, and you’re sure to find an array of cold salads.
You’ll see variations of pasta salads and chicken salads, but the 3 master salads that remain constant are macaroni salad, potato salad, and New York deli coleslaw.
The key to these 3 salads is the vinegar brine – this is what provides that NY deli flavor.
New York deli coleslaw is wonderful as a side dish to grilled chicken thighs, burgers, and more. It’s also great to serve on top of pulled pork sandwiches, although often it’s a mustard and vinegar coleslaw you’ll pair with that.
And while sauerkraut is the cabbage of choice for a Reuben sandwich, deli coleslaw is also awesome!
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How to make it
Each number corresponds to the numbered written steps below.
- In a large bowl whisk together 1/3 cup of white vinegar, 1/3 cup of water, 1/3 cup of sugar, 3 tablespoons of vegetable oil, 1/2 cup of grated onion, 1 1/4 teaspoons of fine sea salt, and 1/2 teaspoon of white pepper. Set aside.
- Remove the core from 1 medium green cabbage.
- Cut the cabbage into quarters.
- Set a mandoline to about 1/16-inch or thinner and place it over a large bowl. Attach the plastic guard to one of the cabbage quarters and run it over the mandoline to shred the cabbage. If you don’t have a mandoline, use a sharp knife to slice the cabbage into ultra-thin strands. Repeat the process for the remaining quarters. Using a vegetable peeler or shredder, slice a medium-sized carrot. Alternatively, you can use a knife to julienne the carrot. Note: the carrot is mainly for color and can be omitted if you prefer.
- Add the brine to the cabbage and carrot mixture and toss to coat it well.
- Cover the coleslaw with plastic wrap and refrigerate for 2 hours, but ideally overnight. Halfway through the refrigeration process, mix the cabbage again to achieve an even coating. Note: A 4-quart mixing bowl will hold all of the cabbage though it might be tight. Don’t worry. The cabbage will shrink and release much of its water in the hours to come.
- The next day, drain the cabbage to remove the excess liquid. Save the liquid for use later on (if needed).
- Add 3/4 cup of mayonnaise to the cabbage and mix until smooth. If needed, add more mayo to get the perfect consistency. Taste test and adjust salt and pepper to taste. If the coleslaw dries out at all, add a touch more of the liquid previously reserved, though if anything the cabbage will continue to most likely release more water over the coming days when stored in the fridge. Serve with your favorite main course and enjoy!
Top tips
- Cabbage. We used green cabbage since that’s what is used by the delis to create this style of coleslaw. The cabbage should be paper thin or shredded. Using a mandoline for this step makes it a far easier process. As many of you know, young Jim spent a few years working in Long Island delis. He would shred dozens of cabbages with a meat slicer to make deli coleslaw. I doubt it’s done this way anymore. Well at least on a meat slicer that is used for cold cuts with people increasingly seeking out veggie dishes that have not been contaminated with any meat products.
- Carrot or no carrot? Many delis will not include any carrots in their coleslaw. We chose to add it here for a bit of color but you can definitely skip the carrot for an authentic NY deli slaw.
- The brine. Brining the coleslaw a day in advance yields maximum flavor and is truly the key to the unmistakable taste.
- Draining. While the macaroni in mac salad absorbs all of the brining liquid, the cabbage in coleslaw gives up its liquid or water, similar to the NY deli shrimp salad. Therefore, you’ll likely have a lot of brine liquid to drain. You can save the liquid for use later on if the coleslaw dries out at all, but you most likely will not need it.
More super sides
- Italian pasta salad – with salami, olives, and mozzarella.
- Potato and green bean salad – with tomatoes, onion, and the best vinaigrette.
- Cucumber salad – with vinegar, dill, and onions.
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New York Deli Coleslaw
Ingredients
For the brine
- 1/3 cup white vinegar
- 1/3 cup water
- 1/3 cup sugar
- 3 tablespoons vegetable oil
- 1/2 cup onion grated
- 1 1/4 teaspoons fine sea salt
- 1/2 teaspoon white pepper
Remaining ingredients
- 1 medium green cabbage finely shredded, about 10 cups worth
- 3/4 cup mayonnaise plus more to achieve a smooth consistency
- 1 medium carrot shredded
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Instructions
For the brine
- In a large bowl, whisk together all of the brine ingredients and set aside.
For the coleslaw
- Slice the cabbage into very thin pieces about 2-3 inches in length. Using a mandoline makes the process much easier.
- In a large bowl, mix the cabbage and carrots into the brine making sure to coat well. Cover with plastic wrap and refrigerate for 2 hours, but ideally overnight. Halfway through the refrigerating process mix the cabbage again to achieve even coating.
- The next day, drain the cabbage to remove excess moisture. Mix the mayonnaise with the cabbage until smooth. If needed, add a bit more mayo to get the perfect creamy consistency. Taste test, and adjust salt and pepper before serving.
Notes
- The key to getting that New York deli coleslaw flavor is the brine. If you can wait, let the cabbage sit in the brine for 2 days before mixing it with mayo. This is how most delis do it.
- White pepper can be used for appearance.
- Leftovers can be saved for up to 5 days and taste even better after a few days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This looks great and I love coleslaw. Can I substitute Miracle Whip for the mayonnaise? There is something in the mayonnaise that I am allergic/sensitive to?
Hi Rita, yes, you can sub miracle whip. Hope you enjoy!
You list nutrition information, but no serving size
This recipe makes 10 servings (see the top of the recipe card where it says “Servings”).
I just got home from a spring potluck and I made this coleslaw, everyone raved about it. It was interesting how people were talking about their coleslaw and complaining about it, the same way I did before I found your recipe. When I told them about the brine, their eyes lit up and yes the brine is the secret. So of course everyone wanted the recipe. Thanks.
We’re so happy to hear that! Thanks for the comment!
I love your recipes
We’re happy to hear that, Mamie!
Please try the Cole slaw with 1 more ingredient – add about 1 -2 teaspoons of plain yellow mustard. It may not be the authentic NYC cole slaw but try it anyway. The slaw is so much better!
Yes! Perfect recipe! I have been making home made Cole slaw for years and years but they were never quite right. The brine is the absolute key and it is perfect! I also made the potato salad recipe. I can honestly say I will never buy either again. I can’t wait to try the Mac salad! Thank you again for creating recipes I can trust!
We’re so happy you enjoyed, Christine! Thanks for the great comment!
Delicious!!
My first attempt using your recipe and it was PERFECT!
I moved away a few decades ago and I miss real delis (and real diners).
I tried so many recipes and finally I gave up.
But then I found your YouTube video and I’m not planning on making almost all of the deli recipes
We’re so happy you enjoyed, BarbaraSue!
Very easy and delicious!
We’re so happy you enjoyed, Gerardo!
I’ve tried numerous coleslaw recipes over the years, but this is by far the best. The search is over – I won’t be straying from Jame’s recipe.
We are so happy to hear that, Brenda! Thanks for the comment!
My husband came up to me and said, “I just had the best coleslaw I ever tasted, and it was in our fridge.” High praise from a man who’d rather eat coleslaw than French fries, but really, most of the the coleslaw from the local delis (which I don’t think is homemade) and from the supermarket runs from lackluster to awful.
My only change was using a sprinking of of dried onion bits instead of onion (which I didn’t have) in the brine. Oh, and because I hate buying Paul Bunyan size heads of cabbage I typically find in the produce aisle, I got shredded cabbage (with carrot slivers) in the bag, lucking out because it was crisp and flavorful, not bland or limp – and of course, a time-saver. I brined it about twenty hours. What wonderful coleslaw! My husband will never settle for less now. (Hmm – maybe I should teach him how to make it because he’d like to eat coleslaw every day.)
We’re so happy you and your husband enjoyed, Pat!
Excellent coleslaw!!
So happy you enjoyed!
I was born and raised in New York, I love your recipes! Just brings me back to the good old days and the great delis of New York thank you.
So happy you enjoyed, Elizabeth!
I was a deli cook back in the 70s and 80s in Nassau County. We used a big old machine designed just for shredding the cabbage. Did it by the crate!
Btw, your deli recipes are spot on. Love all of your cooking and recipes!
Hi Kathleen, we’re so happy to hear you’re enjoying the deli recipes and thanks for sharing your experience as a Long Island deli cook!
This is an excellent recipe that is so close to one of my favorite Jewish delis. Whole coriander seed is what takes this over the top. Try adding a teaspoon to the brine mixture and you won’t regret it.
Thank you, Gino!
I made this for an upscaled deli lunch party where I made everything except the cheese and condiments. The coleslaw AND your cucumber salad were the big hits. Thanks, Jim. I enjoy your YouTube channel, too. It’s so nice to see a family working together.
We’re so happy you and your guests enjoyed the salads, Sara!