Here’s a classic coleslaw recipe with thinly sliced cabbage, carrots, and scallions and a tangy dressing. A perfect side dish for picnics, BBQs and summer potlucks.
In this recipe
-
What is coleslaw?
-
Ingredients for easy coleslaw
-
recipe changes
-
How to cut cabbage
-
How to save
-
Optional ingredients
What is coleslaw?
The word “coleslaw” comes from the Dutch word koolsla, where “kool” means cabbage and “sla” means lettuce or lettuce. The word entered our English language from Dutch in New York at the end of the 17th century. Since then, it’s been a popular side dish at almost every picnic or barbecue in America.
Video: How to make classic coleslaw
Ingredients for easy coleslaw
At least once a week we have homemade coleslaw, mostly with fish, often with burgers or hot dogs. This coleslaw recipe (our way of making it) is ridiculously simple with cabbage, carrots, and onions gently tossed and coated in mayonnaise, a dollop of yellow mustard, vinegar, and black pepper.
Changes to the coleslaw recipe
We also often make this coleslaw recipe without mayonnaise. Sometimes we just flavor it with spiced rice vinegar. Sometimes we add some crushed green apple to the mix. You can easily customize these coleslaw ingredients to suit your taste.
Are you a coleslaw eater? If so, what is your favorite way to prepare it?
More easy coleslaw recipes
How to cut cabbage for coleslaw
Using a sharp chef’s knife, quarter the cabbage from above through the stalk. Set each wedge aside and cut out the hard core. You can then slice the cabbage into strips with the knife or slice the cabbage with a mandolin.
How to store coleslaw for later
This coleslaw dressing draws moisture out of the veggies, eventually making the coleslaw watery. But sometimes freshly made coleslaw can be too firm and not as flavorful. Get that sweet spot by making this coleslaw a few hours ahead of time and refrigerating until ready to serve. If after tasting it you think it needs more salt, add it just before serving.
To prepare, slice the vegetables and make the dressing a day before serving; Store separately in covered containers in the refrigerator. Turn and place back in the fridge about 2 hours before serving. Before serving, taste and season with salt if needed.
Refrigerate leftovers for 3 to 5 days; it gets watery but still enjoyable.
What other ingredients work in coleslaw?
You can add these other crunchy fruits and veggies to coleslaw.
- green apples
- Jicama
- Broccoli Stalks
- celery
- zucchini
From the editors of Simply Recipes
traditional coleslaw
If you’re making a lot of coleslaw, the easiest way to cut the cabbage is with a mandolin.
However you cut the cabbage, you’ll have an easier time if you first cut the head into quarters, from the tip to the stalk. Then set a quarter of the cabbage wedge aside and cut out the stalk.
ingredients
-
4 cups slim Sliced Cabbage (green or purple or a mix)
-
1 carrotgrated on the large holes of a box grater
-
2 green onionsthinly cut on the diagonal
-
4 tablespoon mayonnaise
-
1 teaspoon yellow mustard
-
2 teaspoon Apple Cider Vinegar or wine vinegar
-
1/8 teaspoon fresh ground black pepperor more to taste
-
Kosher salttaste
method
-
Assemble the salad:
Place the cabbage, carrots, and onions in a large bowl. Add the dressing ingredients and mix gently so all of the shredded cabbage is coated in the dressing.
-
Taste, season and serve:
Taste and add more salt and pepper if needed. Serve immediately.
| nutritional information (per serving) | |
|---|---|
| 140 | calories |
| 11g | Fat |
| 11g | carbohydrates |
| 2g | protein |
