In our family, we can’t have a backyard barbecue or a picnic without a fresh coleslaw recipe! It goes with everything from burgers to ribs to grilled chicken just a well as potato salad or macaroni salad. This coleslaw recipe is going to be your new go-to recipe with simple and fresh ingredients that literally take less than 10 minutes to put together and puts that grocery store coleslaw to shame!
Best Coleslaw Recipe
Do you still buy pre-made coleslaw from the store? Stop! This is the best coleslaw recipe you’ll find, and it’s made with just 4 simple ingredients. No weird preservatives or anything like that. You can celebrate with a clear conscience, knowing you’re giving the people you love something wholesome that tastes great.
Easy Coleslaw Recipe
Did I mention this has just 4 ingredients? 6 if you count the optional ones. But still! And it takes 8 minutes to make. That means you can throw it together right before friends and family come!
Ingredients in Coleslaw
- Cabbage – Coleslaw can be made with green or purple cabbage, though it looks prettiest with both
- Carrots – These add more color (and nutrition!) in your coleslaw
- Mayonnaise – This condiment is what lends that creamy texture
- Apple cider vinegar – A known probiotic, apple cider vinegar adds flavor to the dressing
- Honey – Use this to tame the acidity of the apple cider vinegar for balance
How to Make Coleslaw from Scratch
Coleslaw is generally a mixture of both red and green cabbage and carrots with a mayonnaise-based dressing. You can cut up whole heads of cabbage yourself, or you can grab a bag of coleslaw mix ready to go. All you have to do is make the coleslaw dressing and mix it up!
Expert Tips and Tricks for Coleslaw Success!
Some recipes for coleslaw will call for lemon. While I adore lemons and think they add great flavor to many things, vinegar is best for coleslaw. It adds that perfect tartness without throwing everything off balance.
Don’t skip the salt either, though you can use less if you want to watch your sodium. It helps to let the coleslaw sit in your fridge a bit after making it and then give it a taste-test to see if it needs more salt and pepper or if it’s just right!
The most universal summer side dish!
How to Cut Cabbage for Coleslaw
A mandolin will help you slice cabbage into those nice thin ribbons that are perfect for coleslaw. If you don’t have one though and you’re slicing whole heads of cabbage to make your coleslaw, core the cabbage. Then stack the leaves and start slicing thinly in a diagonal way.
Dressing for Coleslaw
In the world of coleslaw, you’re either a creamy person or a vinaigrette person. This recipe uses the traditional creamy version with mayonnaise, apple cider vinegar, and honey. You can also shake things up and use an Asian dressing to complement any exotic meal.
If you are vegan or are having vegan guests, you should use a vinaigrette dressing instead.
How do you keep homemade coleslaw from being watery?
Watery coleslaw will ruin any picnic or barbecue. You can keep that from happening by adding your shredded cabbage to a strainer or colander atop a big bowl. Then you’ll add salt. It’s recommended you use one teaspoon per pound of cabbage used. Shake it so it distributes evenly. It will draw out excess water and then you can proceed with the rest of the recipe.
What is coleslaw made of?
Coleslaw is a type of side salad dish that is made with fine shreds of raw cabbage and topped with a dressing. The dressing is usually made from a base of mayonnaise though some versions use a vinaigrette dressing instead.
What is the difference between salad and coleslaw?
While they are similar, there are key differences between salad and coleslaw. Salad uses raw or chilled vegetables, usually with a base of lettuce, spinach, kale, or mixed greens. Other accoutrements are often added to it including tomatoes, lettuce, beans, seeds, cheeses, cucumbers, and plenty more. It can be topped with any variety of dressing.
Meanwhile coleslaw uses finely-shredded raw green cabbage or red cabbage and while not always, often contains shredded carrots too. Coleslaw usually is dressed with a mayonnaise-based dressing though there are variants with a vinaigrette dressing which is best for anyone following a vegan lifestyle.
How to Store Coleslaw
Coleslaw must be refrigerated when you store it. Keep it in an airtight container in there where it should last between 3 to 5 days. If you’re keeping it out for a party, consider putting it on ice. Coleslaw can spoil and you certainly don’t want sick guests!
Easy Classic Coleslaw Recipe
- 1 14oz bag shredded coleslaw mix
- 1/2 cup mayonnaise
- 2 tbsp honey
- 2 tbsp apple cider vinegar
- salt to taste (optional)
- 1/4 tsp onion powder (optional)
- In a large bowl, stir the mayonnaise, honey, apple cider vinegar, salt, and onion powder until smooth.
- Add in the bag of coleslaw mix. Mix thoroughly until the coleslaw mix is thoroughly coated. Serve immediately.
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