This easy coleslaw recipe is perfect to pair with anything you’re grilling this summer. Serve as a side dish to pulled pork sandwiches, burgers, hot dogs, and more.
True story – I’m not a fan of coleslaw. I never eat deli or supermarket coleslaw. The best coleslaw recipe for me is made from scratch. As summer approaches, make this flavorful coleslaw a side dish for outdoor gatherings, barbecues, and potlucks. Fresh, light and easy to make! Most classic coleslaw recipes are made with a cup or more of mayonnaise, but mine is much lighter in mayonnaise. The bright colors and crunchy texture make a big difference in the finished dish. For more of my favorite slaw recipes, try Quick Cabbage Slaw, Spiral Apple Cabbage Slaw, and Asian Cabbage Mango Slaw.
Is it spelled Cole Slaw or Coleslaw?
Coleslaw is the correct spelling for the cabbage-based side salad served with burgers and sandwiches. Because it is usually served chilled, it is sometimes mistaken for “cold slaw”, but the word comes from the Dutch word kohl, which refers to kohl crops such as cabbage.
- cabbage: Shred the green and purple cabbage with the large holes of a box grater.
- carrot: You will need 1 cup of shredded carrots.
- Coleslaw Dressing: chopped shallots, Dijon mustard, white wine vinegar, light mayonnaise, salt and pepper
how to make coleslaw
- Make dressing: Mix shallot, mustard and vinegar in a large bowl, add mayonnaise, salt and pepper and mix.
- Make coleslaw. Shred cabbage and carrots. Add them to the dressing and mix. Refrigerate for at least 30 minutes to 1 hour before serving to allow flavors to blend.
- Faster coleslaw: Substitute 6 cups store-bought coleslaw mix for cabbage mix.
- Vinegar: Replace white wine vinegar with red wine vinegar or apple cider vinegar.
- Flavor: Add 1/2 to 1 teaspoon celery seed for extra flavor.
- Mayo: I think the mayonnaise adds more flavor and texture to the coleslaw. But if you don’t like it, substitute Greek yogurt or buttermilk.
what to eat with coleslaw
When I think of coleslaw, I think of summer. This healthy side of coleslaw is the perfect accompaniment to grilled meats and other popular summer dishes. Here are some ideas.
- hamburger: Turkey Burger, Veggie Burger, Salmon Burger
- Yakitori: grilled chicken breast, grilled chicken sandwich
- Grilled seafood: Grilled Crab Legs, Grilled Salmon Kebab, Grilled Lobster Tail
- barbecue: Serve with this homemade BBQ sauce, your choice of grilled meats, pulled pork, pickled onions, potato salad, pasta salad, corn on the cob, macaroni & cheese for a traditional barbecue dinner.
- sandwich: Tuna Melt, Turkey Club, Air Fryer Fried Shrimp Sandwich, Air Fryer Chicken Sandwich
How to store coleslaw
Coleslaw contains mayonnaise, so if you’re bringing coleslaw to a party, keep it on ice or in the fridge until just before serving. Coleslaw can be stored in the refrigerator for 4 days.
See more summer side dishes you’ll love
yield: 6 one person
Serving size: 1 cup
Add the shallots, mustard and vinegar to the bowl and whisk to combine.
Add mayonnaise, salt and pepper and mix until smooth.
Toss with cabbage and carrots. Refrigerate at least 30 minutes before serving to allow flavors to meld.
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To save time, you can also use 6 cups of pre-shredded coleslaw mix.
Provided by: 1 cup, calorie: 73 kcal, carbohydrates: 7 g, protein: 1 g, obesity: Five g, saturated fat: 0.5 g, sodium: 302 mg, fiber: 2 g, sugar: 3 g