This easy coleslaw recipe is great for just about any occasion – a weeknight dinner, a fourth of July cookout, or a fun picnic lunch. Like all my favorite summer recipes, it’s packed with colorful veggies, and a lightly creamy, tangy dressing ties the whole thing together. It comes together in minutes, and it keeps well if you make it ahead of time. Just add veggie burgers, and you’ve got a perfect summer meal!
You only need a few basic ingredients to make this homemade coleslaw recipe! I like to think of it in two parts: the coleslaw mix and the dressing.
To simplify this coleslaw recipe, you can buy pre-shredded mix, but I like to make my own. I use these basic ingredients to give it a variety of colors, textures, and flavors:
The only consistent ingredient in coleslaw is raw cabbage, while other ingredients and dressings vary widely. Some popular variations include adding red cabbage, pepper, shredded carrots, onion, grated cheese, pineapple, pears or apple, and using salad dressings like mayonnaise or cream.
How to Make Coleslaw
Making this coleslaw recipe couldn’t be easier! Here’s what you need to do:
First, make the dressing. Combine the mayonnaise, vinegar, mustard, maple syrup, celery seed, salt, and pepper in a medium bowl. Whisk until smooth!
Then, combine the veggies. Add the scallions, red cabbage, green cabbage, and carrot to a large bowl, and toss to combine.
Finally, mix it all together! Pour the dressing over the cabbage mixture, and toss to coat. Season to taste, and enjoy!
If you want to get ahead, you can prep this recipe up to a day before you plan to eat it. The flavors meld and the veggies soften slightly as it sits, so it’s extra creamy and flavorful on day 2.
I also love to pack this creamy coleslaw for picnics. It’s fantastic with a Caprese sandwich, chickpea salad sandwich, or egg salad sandwich. Don’t forget the brownies for dessert!
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
My favorite way to serve this side dish is over pulled pork in my Slow Roasted Pulled Pork Sandwiches AND Pulled Chicken Sandwich. The freshness and creaminess cuts through the richness of the barbecue sauce (my sauce has bacon and chipotles in adobo).
I like to use honey in the dressing because it dissolves better than sugar. Sugar can be used if you prefer or agave.
If you think you don’t like fennel, or haven’t tried it, please do. Fennel is a mild anise flavored vegetable that has great bite which is perfect for this dish. It doesn’t lose it crispiness when covered in dressing and adds a little extra flavor than using just cabbage alone.
As I mentioned, there is protein added to the dressing in the way of cooked egg yolks. In addition to the protein, they bring a creaminess and thickness to the dressing along with a slight tang from the Dijon mustard that makes for a well-balanced sauce.
Coleslaw Recipe | How to Make Coleslaw Salad
FAQ
What is coleslaw usually made of?
What is the difference between cabbage slaw and coleslaw?
Is coleslaw a cabbage or lettuce?
What are the ingredients in coleslaw?
Traditionally Coleslaw is made with shredded Cabbage, which is the most essential ingredient. Apart from that you can add many other vegetables to a healthy salad. I have added red cabbage, carrots, broccoli and onions. The vegetables are shredded or thinly chopped and combined with a creamy dressing.
How do you make coleslaw?
Oh coleslaw, I never knew ya’! For the Slaw Mix: Combine cabbage, onion, carrot, and parsley in a large bowl, leaving plenty of room to toss (you may have to use 2 large bowls if your bowls are not large enough). Sprinkle with sugar and salt and toss to combine.
What is vegetable slaw?
Vegetable Slaw is a healthier and colorful variation of the more famous Coleslaw. It is made of fresh, raw & crunchy vegetables tossed in a mayonnaise and vinegar based dressing. Traditionally Coleslaw is made with shredded Cabbage, which is the most essential ingredient. Apart from that you can add many other vegetables to a healthy salad.
How do you make cole slaw with cabbage & carrots?
Place the cabbage and carrots in a very large mixing bowl. In a small bowl, whisk to combine the mayonnaise, apple cider vinegar, mustard if using, salt, and pepper. Pour the dressing all over the cabbage, and toss well to combine. Let the cole slaw rest in the fridge for at least 30 minutes before serving, then enjoy!