Coleslaw
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Grilling season is here, and there’s one side dish that always hits the spot: coleslaw! Forget boring salads – this classic is a party in a bowl, packed with flavor and texture. It’s creamy, tangy, and with a touch of sweetness, making it the perfect complement to any grilled dish.
Why You’ll Love Coleslaw
- Super Easy: This coleslaw takes just a few minutes to prep, perfect for busy nights or potlucks!
- Flavor Fiesta: Creamy, tangy, and slightly sweet, coleslaw cuts through rich BBQ or fried chicken like a dream. It’s the perfect balance!
- Veggie Boost: Packed with fresh cabbage, carrots, and other healthy stuff, this recipe sneaks in extra veggies without tasting boring.
- Goes Anywhere: Coleslaw isn’t just for cookouts! It’s great with fish tacos, sandwiches, or even jazzes up a grilled cheese lunchbox.
- Make it Yours: Don’t like it too sweet? Less sugar! Feeling fancy? Add chopped apples or dried cranberries for a fun twist!
Ingredients Needed To Make Coleslaw
- Green cabbage
- Purple cabbage
- Carrots
- Mayonnaise
- Sugar
- Apple cider vinegar
- Lemon juice
- Celery seeds
- Onion powder
- Kosher salt
- Black pepper
How To Make Coleslaw
- Grab a big bowl and your favorite shredding tools (knife and board or food processor). Shred the green and purple cabbage (pre-shredded mix works too, but fresh is best for texture). Grate the carrots until thin for a nice mix of textures.
- In your bowl, whisk together mayo, sugar, vinegar, lemon juice, celery seeds, onion powder, salt, and pepper for a creamy dressing.
- Add the shredded cabbage and grated carrots to the dressing and toss gently with a spoon or spatula until everything is coated.
- Cover the bowl and refrigerate for at least 2 hours (ideally overnight) to let the flavors mingle and create that classic crisp coleslaw texture.
- Grab a spoon and enjoy your coleslaw chilled alongside your main course.
Variations & Substitutions
- Sweet and Crunchy: Add chopped apples or dried cranberries for a touch of sweetness and textural contrast.
- Tangy Twist: Mix in a tablespoon of Dijon mustard for a tangier coleslaw dressing.
- Light and Creamy: Substitute Greek yogurt for part of the mayonnaise to lessen the calories.
Commonly Asked Questions
Can I use pre-shredded coleslaw mix instead of shredding the cabbage and grating the carrots myself?
Absolutely! Pre-shredded coleslaw mix is a great time-saver. Just be sure to check the expiration date and quality of the pre-packaged mix before using it. Shredding your own cabbage and carrots will give you the freshest flavor and best texture, but pre-shredded is a convenient option.
Can I make this coleslaw ahead of time?
You bet! In fact, coleslaw actually tastes better the longer it sits. The flavors have a chance to develop and meld together beautifully, so feel free to make it a day or even two in advance.
The
Craveworthy Baking
Cookbook
A collection of some of my favorite recipes. From sweet to savory baking recipes that just work, every time. These recipes are all dairy-free and gluten-free, with options to use full dairy and gluten if you prefer. No complicated swaps, no weird textures, just really good baking.
The
Craveworthy Baking
Cookbook
A collection of some of my favorite recipes. From sweet to savory baking recipes that just work, every time. These recipes are all dairy-free and gluten-free, with options to use full dairy and gluten if you prefer. No complicated swaps, no weird textures, just really good baking.
My coleslaw seems too watery, what can I do?
If your coleslaw seems a bit watery, it could be because the cabbage released some extra moisture. Here are a few things you can try:
- Drain the cabbage: After shredding the cabbage, place it in a colander and press out any excess moisture with a paper towel.
- Let it sit: Once you’ve tossed the vegetables with the dressing, let the coleslaw sit for 10-15 minutes before serving. This allows the cabbage to soften slightly and absorb some of the dressing.
- Adjust the dressing: If you find the coleslaw is still too watery after these tips, you can try adding a little less dressing next time.
How long will coleslaw stay fresh in the refrigerator?
Coleslaw will stay fresh in the refrigerator for up to 3 days in an airtight container.
Coleslaw
Equipment
- Grater (for carrots)
- Measuring cups and spoons
- Mixing spoon
- Plastic wrap or lid for covering
Ingredients
- 3 cups green cabbage finely shredded
- 2 cups purple cabbage finely shredded
- 2 cups carrots grated
- 1 cup mayonnaise
- 1 ½ tbsp sugar
- 1 tbsp apple cider vinegar
- Juice of 1 lemon
- ¾ tsp celery seeds
- ¼ tsp onion powder
- 2 tsp kosher salt
- ½ tsp black pepper
Instructions
- In a large mixing bowl, combine mayonnaise, sugar, apple cider vinegar, lemon juice, celery seeds, onion powder, kosher salt, and black pepper. Mix until well combined.
- Add finely shredded green cabbage, purple cabbage, and grated carrots to the bowl with the dressing.
- Toss the vegetables with the dressing until evenly coated.
- Cover the coleslaw with plastic wrap or a lid and refrigerate for at least 2 hours before serving to allow the flavors to meld.
- Serve chilled and enjoy!
Notes
- Add chopped apples or dried cranberries for a sweeter flavor and extra crunch.
- Mix in a tablespoon of Dijon mustard for a tangier coleslaw dressing.
- Substitute Greek yogurt for part of the mayonnaise to reduce the calorie and fat content while adding a tangy flavor.
- Experiment with different types of vinegar such as white vinegar or rice vinegar for a slightly different taste profile.
