Homemade coleslaw with sweet and tangy dressing. Easy follow along recipe made with simple ingredients.
I’ve always liked coleslaw but it seems like lately I’m going through an over the top coleslaw phase. Sure it’s the side dish for most BBQ’s: it pairs well with burgers, chicken and any other summer meal you might come up with, including our Turkey Ruben sandwiches with provolone cheese.
But besides being the summer side dish that’s permanently in our fridge, it’s also simple to make and only takes minutes. Keeping this tangy, crunchy slaw in our side dish rotation three out of four seasons.
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Now you’ll see plenty of other coleslaw variations out there, with many of them calling for red cabbage. The reason this one doesn’t include red cabbage is because it’s usually not something I already have on hand.
I’ve started shopping a bit smarter now-a-days and I try to include things on my grocery list and meal plan that I can use in several different ways. Usually that doesn’t include red cabbage. (although if you have it, add it!)
HOMEMADE COLESLAW RECIPE
Ingredients
- 4 cups shredded cabbage
- 2 cups shredded carrots
- ¾ cup mayonnaise
- 1 TBS sugar
- 2 TBS vinegar
- ½ tsp. salt
SHRED THE VEGETABLES
- 4 cups shredded cabbage
- 2 cups shredded carrots
Discard the outer cabbage leaves and peel 2-3 carrots. Shred 4 cup cabbage and 2 cups carrots. For this I like to use the food processor with shredded disk, but you can also use a cheese grater for the carrots and just slice the cabbage thinly with a knife.
MAKE THE COLESLAW DRESSING
- ¾ cup Mayonnaise
- ½ tsp. salt
- 1 TBS sugar
- 2 TBS vinegar
Combine ingredients in a small bowl. Add to slaw and mix to combine.
SERVE
Place in the refrigerator and chill at least 1 hour.
*Note-Tastes even better chilled overnight!
Related Posts
Leftovers-Store leftovers in an airtight container in the refrigerator for 3-5 days.
Goes well with- This side dish is a summer classic and pairs well with burgers, grilled chicken, smoked pulled pork sandwiches, and our new favorite sub the Turkey Ruben.
Sweet and Tangy Coleslaw Recipe
Ingredients
- 4 cups cabbage
- 3 carrots
Coleslaw Dressing
- ¾ cup Mayonnaise
- 1 TBS sugar
- 2 TBS vinegar
- ½ tsp. salt
Instructions
- Shred 4 cups cabbage and 2 cups carrots. -For this I like to use the shredding disk on the food processor, but you can also use a cheese grater for the carrots and then thinly slice the cabbage with a knife.
Coleslaw dressing
- In a bowl combine ¾ Mayonnaise, ½ tsp. salt, 1 TBS sugar and 2 TBS vinegar.
- Add dressing to the coleslaw. Mix
- Chill at least one hour and serve.
Notes
Nutrition
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