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The Best Caesar Salad Coleslaw

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This crunchy Caesar salad coleslaw is made with shredded green and red cabbage, carrots, Parmesan cheese, creamy Caesar dressing, and crisp croutons. It is an easy lettuce-free Caesar salad that stays crisp and makes a delicious side dish for cookouts, potlucks, or weeknight dinners.

Ingredients

Scale
  • 6 cups finely shredded green cabbage
  • 2 cups finely shredded red cabbage
  • 1 cup shredded carrots
  • ¾ cup creamy Caesar dressing, plus more as needed
  • 1 tablespoon fresh lemon juice
  • ¾ cup freshly grated or shredded Parmesan cheese, divided
  • 2 cups Caesar-style croutons, divided
  • ½ teaspoon freshly cracked black pepper, plus more for serving
  • Salt to taste, if needed

Instructions

  • Add the shredded green cabbage, red cabbage, and carrots to a large mixing bowl. Toss until evenly combined.
  • Pour ½ cup of the Caesar dressing over the vegetables. Add the lemon juice, ½ cup of Parmesan cheese, and black pepper.
  • Toss the coleslaw until everything is evenly coated. Add the remaining Caesar dressing a little at a time until it reaches your preferred consistency.
  • Taste and add salt if needed. Keep in mind that Caesar dressing and Parmesan cheese can already be fairly salty.
  • Let the coleslaw rest in the refrigerator for 10 minutes.
  • Immediately before serving, fold in 1 cup of croutons.
  • Transfer the Caesar coleslaw to a serving bowl or platter. Top it with the remaining Parmesan, croutons, and additional black pepper.
  • Serve chilled.

Notes

  • Slice the cabbage very thinly for the best texture.
  • Two 14-ounce bags of plain coleslaw mix can be substituted for the cabbage and carrots.
  • The amount of dressing needed may vary depending on the size and freshness of the cabbage.
  • Add the croutons immediately before serving to prevent them from becoming soggy.
  • Store leftovers in an airtight container in the refrigerator for up to two days.
  • For the best leftovers, keep extra croutons separate and add them to individual servings.
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