This Easy Coleslaw recipe is always a favorite side dish to serve at a bbq or Summer gathering. Our seriously delicious Coleslaw recipe has fantastic flavor and texture.
There’s so many reasons to serve Coleslaw beyond the Summer bbq’s. It’s a classic and beloved side dish that is easy to make and goes well with grilled meats. There’s so much flexibility with our Easy Coleslaw recipe too. Instead of using regular green cabbage, there’s purple cabbage and Savoy cabbage that can be used. Our Coleslaw dressing is tangy, flavorful and the perfect balance of sweet, creamy and tang. This classic and favorite Coleslaw recipe isn’t set in stone. You can add and change up the dressing ingredients to make it your own. Like your Coleslaw recipe to be more sweet? Just add more sugar and if you like it tangier just add lore vinegar or mustard. Our favorite spice is the celery seed which adds such a great flavor to this Coleslaw. Serve it for dinner with some roast chicken or add it on top of sandwiches, sliders or burgers.
Watch how we make our amazing Easy Coleslaw recipe:
This easy Coleslaw recipe is fantastic and as you eat it more you’ll find so many more meals to serve it with! Make the dressing and set it aside. Then combine the cabbage and carrots. Combine the dressing and slaw mix about 20 minutes before serving. This will give a nice crunch to the salad. If you prepare it ahead of time, the slaw will release moisture and become softer. So you decide which texture you like best! Click here for more–> fantastic vegetable recipes:
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- 6 cups thinly sliced cabbage
- 1 large carrot , shredded
- 1 cup mayo
- 2 teaspoons mustard
- 3 Tablespoons apple cider vinegar or white distilled vinegar
- 2 Tablespoons sugar
- 1/4 cup minced sweet onion or green onions
- 1 teaspoon celery seeds
- 1/2 teaspoon dried dill or dried herbs
- 1/4 cup minced fresh parsley
- kosher salt , to taste
- fresh cracked black pepper
In large bowl combine dressing ingredients: mayo, mustard, vinegar, sugar, onion, celery seeds, dried herbs, salt and pepper to taste. Stir until everything is combined well and taste for additional seasonings.
- Stir in cabbage and carrots. Cover and refrigerate for about 2 hours for the slaw to absorb the dressing and soften a bit. The longer the cabbage sits in the dressing, the softer and creamier it will become.