Coleslaw has always been a staple at our family barbecues. There’s just something about that perfect blend of crisp, shredded cabbage, tangy dressing, and a touch of sweetness that makes it the ultimate summer side dish. I can still remember my grandma’s famous Coleslaw Recipe, which she’d whip up every time we had the whole clan over for a backyard cookout.
She’d spend the morning carefully shredding the cabbage and carrots, humming along to classic country tunes as she mixed up the creamy dressing. And when it came time to serve, she’d spoon generous helpings onto our plates, insisting we go back for seconds (and maybe even thirds!). That Coleslaw Recipe was the talk of the party – everyone always raved about how perfectly balanced and refreshing it was.
These days, I find myself craving that nostalgic flavor more and more. So I’ve perfected my own version of Grandma’s famous Coleslaw Recipe, and it’s become a staple in my household. It’s the first thing I reach for when I’m planning a summer barbecue or picnic, and I love how it pairs so well with all my favorite grilled meats and burgers. Plus, it’s incredibly easy to make, which means I can whip it up in no time flat.
Why This Coleslaw Recipe Will Become Your Go-To
The Secret Behind Perfect Coleslaw Recipe
The secret to this Coleslaw Recipe lies in the balance of flavors and textures. Rather than drowning the vegetables in a heavy, mayonnaise-based dressing, I’ve developed a lighter, zestier vinaigrette that really allows the fresh crunch of the cabbage and carrots to shine.
The key is using a combination of apple cider vinegar and Dijon mustard to create a tangy, slightly sweet base that complements the natural sweetness of the produce. I also like to add a touch of honey to round out the flavors and give the Coleslaw Recipe a lovely glossy sheen.
But the real secret weapon is the way I prep the cabbage. Instead of just shredding it, I like to slice it into thin, matchstick-like ribbons. This not only gives the Coleslaw Recipe an incredibly appealing texture, but it also helps the dressing cling to every nook and cranny for maximum flavor in every bite.
Essential Ingredients You’ll Need
– Cabbage: I prefer to use a combination of green and purple cabbage for both color and crunch.
– Carrots: Shredded carrots add a lovely pop of sweetness and vibrant orange hue.
– Apple Cider Vinegar: This provides the perfect balance of tang to complement the natural sweetness of the vegetables.
– Dijon Mustard: A spoonful of Dijon adds complexity and emulsifies the dressing.
– Honey: Just a touch of honey helps balance out the acidity and gives the Coleslaw Recipe a beautiful glossy sheen.
– Mayonnaise: A small amount of mayo helps bind the dressing and lend a creamy mouthfeel.
– Salt and Pepper: Simple seasonings to enhance all the flavors.
Step-by-Step Coleslaw Recipe Instructions
Preparing Your Coleslaw Recipe
This Coleslaw Recipe comes together in just 15 minutes, making it the perfect last-minute side dish for all your summer gatherings. All you need is a sharp knife, a large mixing bowl, and a whisk or fork to mix the dressing.
1- Start by thinly slicing the green and purple cabbage into long, thin ribbons. You want the pieces to be about 2-3 inches long and 1/4 inch wide.
2- Shred the carrots using a box grater or the shredding disc of a food processor.
3- In a large mixing bowl, combine the shredded cabbage and carrots.
4- In a separate small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, mayonnaise, salt, and pepper until the dressing is smooth and emulsified.
5- Pour the dressing over the shredded cabbage and carrots, then use tongs or clean hands to toss everything together until the vegetables are evenly coated.
6- Serve the Coleslaw Recipe immediately, or chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
Pro Tips for Success
The key to making this Coleslaw Recipe truly outstanding is to avoid over-dressing the vegetables. You want just enough dressing to lightly coat the cabbage and carrots, without making them soggy or watered down.
Another pro tip is to let the Coleslaw Recipe sit for at least 30 minutes before serving. This allows the dressing to soak into the vegetables, making the flavors more pronounced and the texture more cohesive.
Finally, don’t be afraid to get creative with mix-ins and flavor variations. Toasted nuts, fresh herbs, or a splash of citrus juice can all take this Coleslaw Recipe to the next level.
Serving and Storing Your Coleslaw Recipe
Perfect Pairings for Coleslaw Recipe
This Coleslaw Recipe is the ultimate summer side dish, pairing perfectly with all your favorite grilled meats, burgers, and barbecue fare. It’s especially delicious alongside juicy pulled pork sandwiches, crispy fried chicken, or spicy fish tacos.
For a complete meal, try serving the Coleslaw Recipe alongside grilled corn on the cob, baked beans, and a refreshing lemonade or iced tea. And don’t forget the classic hot dogs or hamburgers – this Coleslaw Recipe is the perfect cool, creamy counterpart to those warm, savory mains.
Storage and Make-Ahead Tips
Leftover Coleslaw Recipe will keep in the refrigerator for up to 5 days, stored in an airtight container. The cabbage and carrots will continue to soften and absorb the dressing, so the texture may change slightly over time. But the flavor will still be delicious.
You can also make this Coleslaw Recipe up to 3 days in advance. Simply prepare the dressing and vegetables separately, then toss them together right before serving. This makes it a great option for busy weeknights or last-minute gatherings.
Variations and Dietary Adaptations for Coleslaw Recipe
Creative Coleslaw Recipe Variations
While this classic Coleslaw Recipe is hard to beat, there are plenty of ways to switch it up and try new flavor combinations. For a bit of crunch, try adding toasted slivered almonds or pepitas. Fresh herbs like dill, parsley, or cilantro can also liven things up.
You could also swap out the Dijon mustard for spicy brown or whole-grain varieties. And for a pop of sweetness, toss in a handful of dried cranberries or raisins.
In the fall, try using shredded Brussels sprouts instead of cabbage for a seasonal twist. And in the winter, a Coleslaw Recipe made with shredded kale and red cabbage would be a hearty, nutrient-packed side dish.
Making Coleslaw Recipe Diet-Friendly
This Coleslaw Recipe is naturally gluten-free, and it can easily be made dairy-free or vegan by omitting the mayonnaise and using a plant-based yogurt or vegan mayo instead.
For a low-carb or keto-friendly version, you can reduce the amount of honey in the dressing or use a sugar-free sweetener like erythritol or monk fruit.
And if you’re looking to boost the protein, try adding in some shredded chicken, crumbled bacon, or toasted sunflower seeds.
Frequently Asked Questions
Q: Can I use pre-shredded cabbage and carrots to save time?
A: Absolutely! Using pre-shredded vegetables is a great time-saving hack for this Coleslaw Recipe. Just be sure to give the cabbage and carrots a quick toss in the dressing to help it distribute evenly.
Q: How long does this Coleslaw Recipe take to make?
A: This Coleslaw Recipe comes together in just 15 minutes, from start to finish. The hands-on time is minimal, with the majority of the time spent letting the flavors meld in the refrigerator.
Q: Can I make this Coleslaw Recipe ahead of time?
A: Yes, this Coleslaw Recipe can be made up to 3 days in advance. Just store the dressing and vegetables separately, then toss them together right before serving.
Q: How many people does this Coleslaw Recipe serve?
A: This recipe makes enough Coleslaw for 6-8 servings as a side dish. You can easily scale it up or down depending on the size of your gathering.
Q: My Coleslaw Recipe turned out watery. What went wrong?
A: If your Coleslaw Recipe ends up watery, it’s likely that you added too much dressing or let it sit for too long before serving. Next time, be sure to start with just enough dressing to lightly coat the vegetables, and serve it shortly after tossing everything together.
Coleslaw Recipe
- Total Time: 5
- Yield: 6
Description
This quick and easy Coleslaw Recipe is the perfect side dish – creamy, crunchy, and bursting with flavor. It’s ready in just 5 minutes and pairs perfectly with burgers, pulled pork, and more.
Ingredients
– 1 head green cabbage, shredded
– 1 carrot, grated
– 1/2 cup mayonnaise
– 2 tablespoons white vinegar
– 1 tablespoon white sugar
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions
1. 1. In a large bowl, combine the shredded cabbage and grated carrot.
2. 2. In a small bowl, whisk together the mayonnaise, vinegar, sugar, salt, and pepper.
3. 3. Pour the dressing over the cabbage mixture and toss until well coated.
4. 4. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
For a creamier slaw, use 3/4 cup mayonnaise. For a tangier version, add an extra tablespoon of vinegar. Top with chopped fresh parsley or dill if desired.
- Prep Time: 5
- Category: Side Dish
- Method: No Cook
- Cuisine: American
Conclusion
This Coleslaw Recipe is truly the perfect summer side dish – cool, creamy, and bursting with fresh, crunchy flavor. It’s the ideal accompaniment to all your favorite grilled meats and barbecue fare, and it comes together in just 15 minutes.
I hope you’ll give this recipe a try and experience the same nostalgic joy I feel every time I take a bite. It’s sure to become a new family favorite that will have everyone raving. So go ahead and whip up a batch for your next backyard gathering – your guests are sure to be coming back for seconds (and maybe even thirds!).
