Nothing says summertime BBQ like a side of 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, that when growing up, my grandma would make this for every family gathering, including 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 cups
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 ingredients come together into a creamy sauce. Set aside.
Mix it Up
Now you’ll want to add in half the bag of pre chopped cabbage (or coleslaw mix), mixing until combined, then add the remaining 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 could 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 consistency. 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! 🙂
Easy Homemade Coleslaw: Quick & Delicious
Description
A simple classic coleslaw that is quick and easy to make, and light and creamy.
Ingredients
Instructions
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Instructions
In a large mixing bowl, mix everything except bag of coleslaw mix (or cabbage if chopping your own).
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Whisk ingredients until smooth and creamy.
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Add half of the bagged coleslaw mix (or your own cabbage) and stir until well combined, then add remaining half and combine.
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Cover bowl with aluminum foil or plastic wrap (or transfer to a container with a lid) and place in the refrigerator for at least an hour before serving.
Note
The colslaw will seem dry when you first mix it together. Once it has sat and chilled for an hour, the cabbage will have broken down a bit to create a perfect slaw to sauce ratio.
