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This easy Coleslaw is an absolute game-changer, ready in just 15 minutes and exploding with fresh, tangy flavors. It’s the perfect companion to your favorite BBQ dishes, or a crunchy, satisfying snack all on its own – once you’ve tried this homemade version, you’ll never go back to store-bought!
Super Quick Coleslaw Recipe
Get ready to experience coleslaw like you never have before. This dish isn’t just a sideshow; it’s a showstopper, with vibrant colors and textures that draw the eye and the appetite. With finely shredded fresh cabbage, both green and red, and crisp, peeled carrot shreds dancing together in the mix, the slaw part of this dish is like a celebration of freshness in your bowl.
Now, let’s talk about the dressing. Imagine the creaminess of mayo, the tang of apple cider vinegar, and the subtle heat of yellow mustard all coming together in a beautifully balanced symphony. Sprinkle in some granulated sugar for a hint of sweetness and season with salt and pepper, and you’ve got a coleslaw dressing that’s both indulgent and refreshing. This homemade coleslaw is the culinary hug you didn’t know you needed, and trust me, once you give this a go, you’ll wish you had tried it sooner.
Why You’ll Love This Coleslaw Recipe
- Quick and Easy: This coleslaw takes only 15 minutes to prepare, making it the perfect last-minute addition to any meal. It’s straightforward and uses easy-to-find ingredients, taking the stress out of your kitchen prep time.
- Versatile: Whether you’re hosting a backyard BBQ, putting together a family dinner, or simply need a refreshing snack, this coleslaw fits the bill. It complements a variety of dishes and can effortlessly adapt to suit your culinary needs.
- Healthy and Flavorful: Loaded with fresh veggies and a light, tangy dressing, this coleslaw is a delicious way to get in a serving of vegetables. It doesn’t compromise on taste either, proving that healthy food can be incredibly satisfying.
Ingredients You’ll Need
Slaw
- Cabbage: The foundation of the slaw, providing a satisfying crunch and a boost of nutrients. If you’re in a pinch, you can use pre-packaged coleslaw mix instead.
- Red Cabbage: Adds a vibrant pop of color and a slightly different texture. You could substitute this with more green cabbage if needed.
- Carrot: Offers a sweet note to balance the savoriness and contributes to the overall crunch. In the absence of fresh carrots, canned carrots, drained and sliced, would do.
- Parsley: Gives a fresh, herbaceous punch. You can experiment with other fresh herbs like dill or cilantro based on your preference.
Dressing
- Mayonnaise: The base of the dressing, lending a creamy and indulgent mouthfeel. Greek yogurt or sour cream could be used for a lighter alternative.
- Apple Cider Vinegar: Imparts tanginess to the dressing, elevating the other flavors. White vinegar or lemon juice can substitute in a bind.
- Granulated Sugar: Adds a touch of sweetness to contrast the tangy vinegar. Honey or a sugar substitute like stevia could be used for a different kind of sweet note.
- Yellow Mustard: Provides a mild heat and depth of flavor to the dressing. Dijon mustard or even ground mustard powder can be used if yellow mustard isn’t available.
- Salt: Enhances the overall flavors of the coleslaw. Any type of salt can be used, but keep in mind that the quantity may vary.
- Pepper: Rounds out the flavor profile with a hint of spice. Feel free to use white or black pepper based on your preference.
You know what’s great about this coleslaw? It’s as easy as one, two, three. It’s the kind of dish you can whip up while chatting with friends around the kitchen island. So, let’s get started!
Prep The Slaw
First off, let’s tackle the veggies. Grab that green cabbage and give it a good shredding until you have a good 6 to 8 cups worth. Do the same with the red cabbage, but you’ll only need about 2 cups of this. The color contrast is going to be gorgeous! Next, take that carrot, peel it, and shred it. The sweet notes of carrot play really well with the cabbage. Finally, chop up some fresh parsley – it’s going to add a great pop of freshness to the slaw.
Whisk Up The Dressing
Now, onto the dressing. You’re going to love how simple this is! In a separate bowl, add your mayonnaise. This is what gives our coleslaw its signature creaminess. To that, you’ll want to add the apple cider vinegar and yellow mustard. They bring this beautiful tanginess to the dressing. Next, add in the sugar for a hint of sweetness, and finally the salt and pepper. Give it a good whisk until everything is well blended.
Bring It All Together
Finally, the fun part! Pour that dreamy dressing over your prepared slaw. Toss everything together until all of the veggies are nicely coated. Trust me, this is where the magic happens. Every bite is going to be so packed with flavor!
Let It Chill
And the final step? Patience. Let your coleslaw chill in the fridge for a bit. This allows all those fantastic flavors to really meld together. It’s like a little flavor party happening right in your fridge.
Frequently Asked Questions
Can I make the coleslaw a day in advance?
Absolutely! In fact, coleslaw often tastes better after it has had time to chill and the flavors have melded together. Just cover it and keep it in the fridge until you’re ready to serve.
I don’t like mayonnaise, can I still make this coleslaw?
Yes, you can substitute the mayonnaise with Greek yogurt or sour cream for a lighter, tangier coleslaw.
Can I use a bagged coleslaw mix instead of shredding the cabbage and carrot myself?
Definitely! Using a bagged coleslaw mix can be a great time-saver. Just make sure to still add the parsley for that fresh, herbaceous note.
My coleslaw is a bit too tangy, how can I balance the flavors?
If your coleslaw is too tangy, you can balance it by adding a little more sugar or mayonnaise to the mix. Always remember to taste as you go and adjust to your preference.
Expert Tips
- Shred Your Own Veggies: While using a pre-packaged mix can save time, shredding your own cabbage and carrot will yield a fresher and crunchier slaw. You can use a mandoline or a food processor with a shredding attachment for ease.
- Balance Your Flavors: Remember that the key to a great coleslaw is the balance between creaminess, sweetness, and acidity. Don’t be afraid to adjust the ingredients in the dressing to your own taste preference.
- Chill Before Serving: Allowing the coleslaw to chill in the fridge for a few hours before serving really allows the flavors to meld together. If time permits, make it a day in advance!
- Use Fresh Ingredients: For the best taste, use the freshest vegetables you can find. The crispness of fresh vegetables makes the coleslaw more enjoyable and flavorful.
Storage
After preparing the coleslaw, you should store it in the refrigerator. Use an airtight container to keep the slaw fresh. It’s best consumed within 3-5 days.
It’s generally not recommended to freeze coleslaw, especially if it contains mayonnaise. Freezing can cause the mayonnaise to separate, which will change the texture and taste of the slaw. The vegetables, particularly the cabbage, can also become mushy once thawed. Therefore, for optimal flavor and texture, it’s best to consume your coleslaw fresh or stored in the refrigerator.
Other Delicious Recipes You’ll Love
- Baked Chicken Breast
- Harissa Roasted Chicken and Potatoes
- Lemon Dill Pan Fried Salmon
- Garlic Soy Chicken
- Mexican Street Corn Slaw
Easy Coleslaw Salad
Ingredients
Slaw
- 1 small cabbage finely shredded, (6 to 8 cups) outer leaves removed
- ¼ small red cabbage (2 cups) shredded
- 1 medium carrot peeled and shredded
- ½ cup parsley fresh, chopped
Dressing
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar granulated
- 2 tablespoons yellow mustard
- ½ teaspoon salt
- 1 teaspoon pepper
Instructions
- In a large bowl, mix all the slaw ingredients together.
- In a separate bowl, whisk the dressing ingredients together. Pour the dressing over the slaw and toss everything well to combine.
- Store in the refrigerator for up to one day before serving.
Tips & Notes:
- You can use a pre-packaged coleslaw mix for convenience, but freshly shredded cabbage and carrot yield the best texture and flavor.
- For a healthier option, replace half or all of the mayonnaise with Greek yogurt or sour cream.
- Feel free to adjust the sugar, vinegar, and mustard in the dressing to your taste.
- The coleslaw is best after chilling for a few hours in the fridge. If possible, make it a day ahead to let the flavors meld together.
- You can experiment with adding other ingredients like sliced apple, raisins, or nuts for a different twist.
- Serve this coleslaw as a side with BBQ meats, in tacos, or even as a topping for hot dogs or burgers.
