Coleslaw Recipe Quick and Easy

Coleslaw Recipe

This quick and easy coleslaw is made with freshly shredded cabbage and carrots, all tossed in a creamy homemade dressing, making it the perfect addition for picnics and barbecues. With Memorial Day approaching, the season of summer picnics and backyard barbecues is about to kick off, and I have a variety of refreshing side dishes ready for cookouts, but I realized I was missing a classic favorite—coleslaw!

My coleslaw recipe features a delightful mix of freshly shredded cabbage and carrots, enveloped in a homemade dressing that achieves a wonderful balance of creaminess, tanginess, and sweetness. It’s a simple yet essential side dish that deserves a spot on your picnic table.

Honestly, I hesitated to share this coleslaw since it’s quite easy and basic, but it’s a staple that every BBQ or cookout should have. This week, as I focus on BBQ-themed recipes—having shared BBQ sauce earlier and with pulled pork coming up soon—I felt it was the perfect time to share this classic dish, and I hope you feel the same!

What You Need

I prefer my coleslaw to be a bit creamier and sweeter than some other versions. However, if you like yours tangier, less sweet, or less creamy, feel free to adjust the ingredients to suit your taste. Here’s a quick overview of the key ingredients:

• Cabbage: A colorful blend of freshly shredded red and green cabbage adds a crunchy texture.
• Carrots: Peeling your carrots before shredding them will brighten the coleslaw and enhance its appearance.
• Apple Cider Vinegar: If you don’t have apple cider vinegar, feel free to use distilled, white wine, or red wine vinegar instead.
• Sugar: While it may seem unusual, a touch of sugar enhances the flavor of the creamy dressing and balances the tanginess from the vinegar.

Sam’s Tip: If you’re new to shredding cabbage, check out the video below where I demonstrate two easy methods. Remember, this is just a brief overview of the ingredients; for the complete recipe, please scroll down to the end of the post!

How to Make Coleslaw

1. Shred your cabbage and carrots.
2. In a separate bowl, mix your dressing ingredients.
3. After this,Drizzle the dressing over the cabbage mixture.
4. Now Toss everything until well combined, then cover and chill your coleslaw until you’re ready to serve.

Sam’s Tip: For the best results, allow your coleslaw to chill in the fridge for an hour before serving, as this helps the flavors meld together and ensures the dressing coats the vegetables nicely.

Frequently Asked Questions

What goes well with coleslaw?

Coleslaw is a fantastic side dish for any potluck or picnic, especially when paired with barbecue items like BBQ chicken, pit beef, or pulled pork. It also makes a great topping for sandwiches, particularly those made with homemade burger buns or potato buns!

Can I use pre-shredded coleslaw mix?

Absolutely! I’ve included instructions below on how to substitute a pre-shredded, store-bought coleslaw mix if you’re short on time. When I use pre-shredded mix, I like to add a few extra shredded carrots for added color and crunch.

Why is my coleslaw watery?

It’s normal for coleslaw to become a bit watery as it sits, due to the salt in the dressing drawing out moisture from the vegetables. If you prefer to avoid watery coleslaw, try to enjoy it soon after preparing, ideally within a day.

Conclusion

Stay tuned for my final BBQ week recipe: instant pot pulled pork! Enjoy making this coleslaw, and if you try the recipe, be sure to tag me on Instagram. You can also find me on YouTube and Facebook for more delicious recipes!

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