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!
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.
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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 amazing! Can I use pre-shredded coleslaw mix? If so, how much?
Hi Diane, you’d use the same amount – about 10 cups worth. Hope you enjoy!
Finally! I’ve been trying to dupe the coleslaw from Manor’s Deli in Queens all my life but never got it right. I’d cracked the code that Manor’s adds horseradish, which makes it so delicious without the ingredient being obvious, but you solved the rest of the mystery with the excellent brine. Made it for a bunch of fellow expat NYers and they went nuts.
I’m in the midwest and crazy craving a great deli beet salad. We’re about to harvest our beets in a few weeks and would love a recipe for that. I’ve tried many recipes and they all miss the mark. Something tells me your recipe would be spot on.
Thanks so much!
We’re so happy you love the coleslaw, Frannie! We have a many more deli recipes on our to-do list and I’ll add the beet salad to the list as well!
I AM GOING TO TRY THIS COLESLAW RECIPE I HAVE BEEN LOOKING FOR A GOOD RECIPE TO MAKE .THANK YOU SO MUCH FOR SHARING THIS RECIPE!
This recipe looks great Jim!
New York Style Coleslaw is outstanding~~left in fridge for 2 days as you recommended and learned something new about how the brine is the key! Thanks Jim, we loved it so much I made it again the following day. I love all your salads and being a vegetarian it is a blessing for me. Thanks for such luscious/healthy recipes!
Hi Kathy, we’re so happy you loved the coleslaw!
Nothing beats an outstanding cole slaw! Your recipe is a game changer for me! Thank you so
much, James! 🍴
Incredibly good!
This is so great! I have never really cared for coleslaw so I’m always looking for a recipe that is better than the average and this one is it! The brine is definitely the game changer. Thanks so much for sharing it.
Hi Cynrok, we’re so happy you enjoyed the coleslaw and really appreciate the comment!
As a New Yorker living in Los Angeles, I have been on the hunt for great NY deli coleslaw. Now that I have this recipe, I am complete! I have made this three times already in the last few weeks and it does not disappoint. Every sandwich is better with this sweet and tangy coleslaw! Thanks!
Hi Craig, thanks for the comment! We’re so happy you enjoyed the recipe a few times now!
I loves me a good coleslaw, and this is my new default recipe.
Great taste!
In addition, I add a heaping teaspoon of hot horseradish, and about three quarter teaspoon of
celery seed. Adds a little more complexity.
Hi Phil, thanks for the comment and so happy you enjoyed the coleslaw!
Hi Jim,
I so enjoy your recipes, blogs, you tube videos and have tried so many of your recipes which replicate and bring back our old family favorites!
My husband and I have relocated to Surfside Beach, SC and still maintain a small home on the North Fork to be able to come back and visit our family. I couldn’t wait to make your NY Deli Mac Salad down here for our LI friends. We all miss our favorite deli’s salads! Well, it official! I am now the designated Mac Salad maker! It was delicious! Rave reviews from one and all! Thumbs Up! Next up, definitely Coleslaw! I will follow-up with the taste tester results! We already have a potato salad designee but, I am going to introduce your tater salad too 😉
Keep on keepin on……
Hi Susan, we’re so happy to hear you had success with the macaroni salad and you’re now the official mac salad maker! Thank you for following along with us and we hope you love the coleslaw and potato salad as much as you liked the mac salad!
Add a few celery seeds to the recipe and it’s great! like the kfc salad…
Jim,
I made your macaroni salad for last weekend and it was a huge success so I decided to try your coleslaw for this weekend even though I often make my own recipe for coleslaw. Usually I add a lot of kosher salt and some sugar and let it sit on the counter for a few hours before squeezing out all the liquid and then I dress it with vinegar, sugar, salt and mayo. This time I tried it your way, so I shredded, I brined for over 24 hours and I just added the mayonnaise now. It is so delicious and just the way I like it. Tangy, yet sweet; crunchy, yet tender. I know this will go over really well with my crowd if I don’t finish it all tonight! Great job! Can’t wait to make more of your recipes.
Hi DK, I’m so happy you enjoyed the coleslaw as well! Thank you so much for the comment!
This was the best coleslaw we’ve ever made. This is our recipe from now on.
Hi Denise, I’m so happy you enjoyed the coleslaw and really appreciate the comment and rating, thank you!
Jim –
After my success with your macaroni salad I tried this as well and it’s wonderful. Although you said it’s just like a NY deli, I was still very pleasantly suprized when I took that first bite. There are some great delis here in NE NJ but no more store-bought for me. I even decided to invest in a better mandoline since useage is about to go up.
Hi Jack, I’m so happy you liked this one too and truly appreciate the great comment and rating. Thank you!
Jim: I’m not sure what I enjoy more-your good or James’ critiques! (He’s growing up fast before our eyes) Your food is wonderful, simple, great ingredients and tasty as can be. Your tagliatelle with mushroom sherry sauce is a favorite for sure along with your pasta with cherry tomatoes, garlic and herbs I invited countless friends to join your page all of whom are great cooks and all of whom rave about your food. Keep up the good work and the great food. Thanks. Ricki
Hi Ricki, thank you for the kind words. I’m so happy you’re enjoying the recipes and the taste tester’s critiques! 🙂
All of your recipes are accurately superb.
Hi Kathy, thanks for the comment and rating. I’m so happy you enjoyed!
Hey Jim, Gerry from NE Fl. here. I’ve been here for 12+ years after retiring from Verizon in the NYC area. I am so used to your way of cooking. Love the Sunday Sauce and Meatballs and it’s true, that smell coming off the pot sure brings back the memories of Brooklyn and Long Island. I’m in Ponte Vedra Beach and oh so miss the Salumerias of Brooklyn. But I’m saved quite a bit because Pastosa delivers overnight to FL.. When I saw your recipes for the NYC Deli Salads, I stopped what I was doing and printed them out. I’m so hoping they bring me back to the German Deli on Onderdonk Ave in Middle Village. Homemade and a meal by itself. You sure made my day by noticing these recipes. Thanks so much for sending some NY love down here to FL. Have a Great 4th of July. Gerry
Hi Gerry, thanks for the wonderful comment, I appreciate it. I hope you continue to enjoy the recipes and thanks for being here!
I texted you on Instagram how I make an almost identical recipe growing up on Long island in the 60s and 70s. But I didn’t do the brine first. I just added all of the ingredients together. I am now, and it’s so much better! May I suggest putting the potatoes in the frig to firm
them up and make them easier to slice? I know it’s an added step, but it really helps.
Hi Donna, thanks for the comment and the rating!
Jim all of your recipes are home runs. I’m from Upstate NY and Western NY now living in in Gilbert, AZ after retiring. My main foods were homemade Italian American and family-owned restaurants. Now my wife and I rely on my 55 years of cook. Please keep posting your great recipes. God bless Scott.
Hi Scott, I’m so happy you are enjoying the recipes. Thanks for the comment and rating!
Can I use some purple cabbage as well?
Hi Janice, sure, you can use purple cabbage. I didn’t use it for this recipe because it’s rare to see purple cabbe in NY deli style cole slaw.