Easy Coleslaw Recipe

A super Easy Coleslaw Recipe, ready in just 15 minutes, with a simple yet delicious homemade dressing! This slaw is even better the next day! Beats the store bought kind any day!

I’m excited to share with you my recipe for a seriously good homemade coleslaw! It’s always been a favorite of mine for picnics or family get togethers. Not only that, but it really is my favorite side dish for any protein.

What is coleslaw

Did you know that the word “coleslaw” comes from the Dutch word, “koolsla”, “kool” meaning cabbage and sla, lettuce or salad. The word entered our English language from the Dutch in New York in the late 1700s. Since then it has been a featured side dish at almost every picnic or barbecue in America. Who knew!

Ingredients

I love making my coleslaw from scratch but you can also buy a pre-shredded coleslaw mix to save some time. However, if you want to make a fresh, delicious salad all from scratch, that will blow your mind, here’s what you’ll need:

Slaw

• Cabbage
• Red cabbage
• Carrot
• Parsley fresh

Dressing

• Mayonnaise
• Apple cider vinegar
• Sugar
• Yellow mustard
• Salt and Pepper

How to make coleslaw salad

Sooo easy! Only 4 steps! Seriously! Here’s what you need to do:

1. Chop, chop and shred all your veggies!
2. In a large bowl, mix all the slaw ingredients together.
3. In another bowl whisk the dressing ingredients together and pour over the slaw. Toss everything well together.
4. Store in the fridge for up to one day ahead of serving. This really is an important step because you want to let it sit, so that the dressing can soften the crunch of the cabbage. If you can’t wait till next day, give it at least a couple hours in the fridge. A little patience is key. 😉

How to serve

Coleslaw is generally eaten as a side dish with foods such as fried chicken and barbecued meats and may be accompanied by potato salad as another side dish. It also may be used as a sandwich ingredient, being placed on barbecue sandwiches, hamburgers, and hot dogs along with chili and hot mustard.

Coleslaw can be served as a side for everything from seafood to vegetarian meals.

Uses

Here are few ideas:

• Add it to tacos. Yes, you can! It’s a great substitute to shredded lettuce. I suggest that you add cold coleslaw to warm taco shells. It makes for a great combination.
• Use it in sandwiches. You can add cold and crisp coleslaw to grilled sandwich to extend the meat and add flavor and nutrition to the snack. I would usually grill the sandwich first before adding the cold coleslaw. I love the contrast of temperature and texture that grilled sandwich and cold coleslaw bring.
• Serve it as a side to a great baked chicken for a super easy meal!

Leftovers

Refrigerating coleslaw isn’t a bad idea especially if you are to use it in a few days. As I mentioned, coleslaw really is best the next day!

Store coleslaw leftovers in airtight containers in the fridge for 3 to 5 days.

Freezing

You can freeze coleslaw as long as it doesn’t have mayonnaise. Coleslaw which has oil and vinegar-based dressing is the best suited to freezing. You can use frozen coleslaw up to 3 months when kept in the freezer. So prepare your coleslaw mix sans dressing and store it in freezer bags, then freeze.

Why is freezing coleslaw with mayonnaise not recommended? Well, because mayonnaise just doesn’t freeze well. Mayonnaise tends to separate after being frozen. You’d end up with a dressing that is watery when you freeze coleslaw with mayonnaise.

When it is time for you to serve it, simply remove it from the freezer and thaw in the fridge overnight. Make your dressing and toss.

TRY THESE OTHER EASY GREAT RECIPES:

• Baked Chicken Breast
• Harissa Roasted Chicken and Potatoes
• Lemon Dill Pan Fried Salmon
• Garlic Soy Chicken