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This easy coleslaw recipe is the right side to pair with anything you’re grilling this summer! Serve it as a side dish with a pulled pork sandwich, burgers, hot dogs, and more.

Coleslaw Recipe

True story – I’m not a coleslaw fan. I never eat coleslaw from a deli or supermarket. For me the most effective coleslaw recipe is constituted of scratch! As summer unfolds, let this flavorful coleslaw be your go-to side dish for all of your outdoor gatherings, BBQs, and potlucks. It’s fresh, light, and simple to make! Where most classic cole slaw recipes are made with over a cup mayonnaise, mine is far lighter on the mayo. The colourful colours and crunchy texture will make all of the difference in your final dish. For more of my favorite slaw recipes, try my Quick Cabbage Slaw, Spiralized Apple Cabbage Slaw, and Asian Cabbage Mango Slaw.

Is it spelled Cole Slaw or Coleslaw?

The proper spelling for the cabbage-based side salad served alongside burgers and sandwiches is coleslaw. It is typically mistaken as “cold slaw” because it is normally served cold, however the word derives from the Dutch koolsla, with cole referring to cole crops similar to cabbage.

Coleslaw Ingredients

• Cabbage: Green and purple cabbage shredded with the massive holes of a box grater.
• Carrots: You’ll need one cup of shredded carrots.
• Coleslaw Dressing: Minced shallots, Dijon mustard, white wine vinegar, light mayo, salt, and pepper

The best way to Make Coleslaw

1. Make the Dressing: Whisk the shallots, mustard, and vinegar in a big bowl, after which stir within the mayonnaise, salt, and pepper.
2. Make the Coleslaw: Shred cabbage and carrots. Add them to the dressing and toss. Refrigerate for at the very least half-hour to an hour before serving to permit the flavors to mix.

Variations:

• Faster Coleslaw: Use 6 cups of store-bought coleslaw mix as a substitute of the cabbage mixture.
• Vinegar: Swap white wine vinegar for red wine or apple cider vinegar.
• Flavor: Add 1/2 to 1 teaspoon celery seeds for more flavor.
• Mayo: I feel mayonnaise enhances the coleslaw’s flavor and texture. Nonetheless, for those who’re not a fan, substitute Greek yogurt or buttermilk.

What to Serve with Coleslaw

When I feel “coleslaw,” I feel “summer.” This healthy coleslaw side goes perfectly with grilled meat or other popular summer dishes. Listed below are some ideas:

• Burgers: Turkey Burgers, Veggie Burgers, Salmon Burgers
• Grilled Chicken: Grilled Chicken Breast, Grilled Chicken Sandwich
• Grilled Seafood: Grilled Crab Legs, Grilled Salmon Kebabs, Grilled Lobster Tails
• BBQ: Serve a conventional BBQ dinner with this homemade BBQ sauce, your alternative of grilled meats, pulled pork, pickled onions, potato salad, pasta salad, corn on the cob, and macaroni and cheese.
• Sandwiches: Tuna Melt, Turkey Club, Air Fryer Fried Shrimp Sandwich, Air Fryer Chicken Sandwich

The best way to Store Coleslaw

If you happen to’re bringing coleslaw to a celebration, keep it on ice or refrigerated until right before serving because it accommodates mayo. Coleslaw will keep within the fridge for as much as 4 days.

More Summer Sides You’ll Love

Prep: 15 minutes mins

Cook: 0 minutes mins

refrigeration time: 30 minutes mins

Total: 45 minutes mins

Yield: 6 servings

Serving Size: 1 cup

• Add the shallots, mustard, and vinegar right into a bowl, whisk to mix.

• Whisk within the mayo, salt and pepper and whisk until smooth.

• Toss with cabbage & carrots. Refrigerate at the very least half-hour before serving to permit flavors to mix.

Last Step:

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It’s also possible to use 6 cups of pre-shredded cole slaw mix to save lots of time.

Serving: 1 cup, Calories: 73 kcal, Carbohydrates: 7 g, Protein: 1 g, Fat: 5 g, Saturated Fat: 0.5 g, Sodium: 302 mg, Fiber: 2 g, Sugar: 3 g