Nothing says summertime BBQ like a side of simple classic coleslaw to go with your meal. It can be served as a side with any cook-out menu. Are you smoking a brisket? Making Pulled Pork? What about just good ‘ol classic hamburgers and hot dogs? This slaw recipe is sure to pair well with your meal. In fact, I loved coleslaw so much growing up that my grandma made this for every family gathering, even Christmas dinner! This simple classic coleslaw can be whipped up and ready to go in an hour!
Homemade coleslaw is incredibly easy to make, tastes better than store bought, and is much healthier because you know exactly what’s in it. You can substitute the sugar for honey, or even trade the mayo for greek yogart. Now a word of advice, I have never personally swapped mayo for greek yogart in this specific recipe, so I don’t know what it will taste like, but that’s the beauty of cooking… Creating your own!
What You’ll Need
- 16 oz bag of shredded coleslaw (or 1/2 head of green cabbage & 1/2 head of purple cabbage)
- Mayonnaise
- Sugar (or Honey)
- Apple Cider Vinegar
- Salt
- Pepper
- Celery Seed
Equipment
- Large Mixing Bowl
- Cutting Board
- Knife
- Teaspoons
- Tablespoons
- Measuring
Put it Together
First grab your mixing bowl and measure out the mayo, sugar, apple cider vinegar, salt, pepper, and celery seed, whisk together until the ingrediants come together into a creamy sauce. Set aside.
Mix it Up
Now you’ll want to add in half the bag of prechopped cabbage (or coleslaw mix), mixing until combined, then add the remaing cabbage, continuing to mix until combined. You can also chop your own small head of cabbage. Another option to make a show stopper coleslaw if your chopping your own cabbage is to use 1/2 a head of green cabbage, about 1/2 head of purple cabbage, and a few carrots. Keep in mind that you want your cabbage mixture to total about 16 oz, as the measurements of the “sauce” are perfect for that amount. To much cabbge could turn out to dry, and to less coud lead to a watery coleslaw.
Chill & Serve
Once everything is all mixed up, place some aluminum foil or plastic wrap on top, or just use a bowl with a lid, and place into the fridge for at least an hour. This step is important because this is where the magic begins! The vinegar is going to break down the cabbage some, creating the perfect consistancy. At first, your slaw is going to seem to dry, and you’ll be tempted to make more sauce, but don’t do it! Just let it sit and do it’s thing, and your slaw will be perfect! If you’ve tried this recipe, please let me know in the comments and have a blessed day! 🙂
