Summer cookouts are finally here, and everyone is hungry. You need a side dish that stays fresh and crunchy. This Summer Classic Coleslaw is the answer for your next gathering. It is cool, creamy, and takes almost no effort.
Why This Summer Classic Coleslaw Is a Winner
This recipe is a total winner for busy afternoons. It uses simple pantry staples you likely already have. You can whip it up in just 15 minutes. It is the perfect BBQ side for any crowd. Your family will love the balanced, tangy flavor.
Simple Method
Making this dish is incredibly straightforward and stress-free. You just shred, whisk, and toss everything together. There is absolutely no cooking required for this recipe. Even if you are a beginner, you will succeed. It is all about that creamy, homemade dressing.
Ingredients You’ll Need
Most of these items are probably in your kitchen right now.
- 1 small head green cabbage (approx. 2 lbs), shredded
- 2 large carrots, peeled and grated
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon celery seeds
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon Dijon mustard
Step-by-Step
- In a large mixing bowl, combine the shredded green cabbage and grated carrots.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seeds, salt, black pepper, and Dijon mustard until the dressing is smooth.
- Pour the dressing over the cabbage and carrot mixture.
- Toss the vegetables thoroughly until evenly coated with the dressing.
- Cover the bowl and refrigerate for at least 1 hour prior to serving to allow flavors to meld.
Best Ways to Enjoy It
Serve this Summer Classic Coleslaw chilled alongside your favorite grilled meats. It tastes amazing on top of a pulled pork sandwich. Pair it with crispy fried chicken for a classic meal. Pack it in a cooler for your next picnic. It adds a refreshing crunch to every plate.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge. It stays fresh and delicious for about three days. The cabbage will soften slightly over time. Give it a quick stir before serving it again. Do not freeze this dish as the mayo will separate.
Recipe Tips
- Don’t skip the celery seeds for that authentic flavor.
- Avoid watery slaw by drying your cabbage after washing.
- Substitute honey for sugar if you prefer a different sweetness.
- Make this at least one hour before your meal.
- For a summer picnic, keep the bowl on ice.
- Upgrade the look by adding a bit of red cabbage.
Ways to Switch It Up
- Add sliced green onions for a mild onion bite.
- Use a vegan mayonnaise to make this dairy-free.
- Stir in some shredded kale for extra nutrients.
- Swap apple cider vinegar for lemon juice for brightness.
Common Questions
Can I make it ahead?
Yes, it is actually better after chilling for an hour. This allows the flavors to blend together perfectly. You can even make it the night before.
Can I use bagged cabbage?
Absolutely, a 16-ounce bag of pre-shredded mix works great. It saves time on busy weeknights. Just ensure the mix is fresh and crunchy.
Will kids eat this?
Most kids enjoy the slightly sweet and creamy dressing. It is a great way to serve more vegetables. The mild flavor is very approachable for little ones.
I hope this fresh recipe makes your summer gatherings even better. It is a simple staple that everyone seems to love. Happy cooking!
— Alex
Ingredients
- 1 small head green cabbage (approx. 2 lbs), shredded
- 2 large carrots , peeled and grated
- 1/2 cup mayonnais e
- 1 tablespoon apple cider vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon celery seeds
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon Dijon mustard
Instructions
- In a large mixing bowl, combine the shredded green cabbage and grated carrots.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seeds, salt, black pepper, and Dijon mustard until the dressing is smooth.
- Pour the dressing over the cabbage and carrot mixture.
- Toss the vegetables thoroughly until evenly coated with the dressing.
- Cover the bowl and refrigerate for at least 1 hour prior to serving to allow flavors to meld.
