Classic quick and easy coleslaw
There are two basic types of coleslaw: creamy, which is mayonnaisebased, and vinegar-based. This recipe is mayonnaise-based.
I’ve been making this classic Southern coleslaw for as long as I can remember. Honestly, I haven’t tried different coleslaw recipes – this one is so good.
This recipe takes minutes to make and can be refrigerated until your meal is ready. In fact, the flavor improves when the ingredients have a chance to meld together, meaning that leftovers are just as yummy. It’s also inexpensive, so your wallet will thank you.
This classic coleslaw goes extremely well with hamburgers, hotdogs, pulled pork sandwiches, fried chicken, fried fish, and barbecued ribs. It’s also perfect when mounded on a plate of lettuce with tuna salad and chicken salad. If you’d like to be creative, use the coleslaw to top your hotdog or pulled pork sandwich or fill your tacos.
This coleslaw’s versatility makes it an ideal choice for potlucks, picnics, barbecues, and fish fries. In fact, it’s one of my most requested recipes for potlucks and family gatherings.
This crunchy, creamy Southern classic is a true crowd-pleaser. Regardless of how you serve it, this quick and easy recipe is certain to become a staple in your culinary repertoire. The fact that it only takes minutes to prepare means that you can enjoy deliciousness with minimal effort but maximum flavor.
Recipe tips and tricks
I removed the tough outer leaves and core of the cabbage before processing it.
I used the medium shredding disk in my food processor to shred the vegetables. You could also use the large holes in a box grater if you don’t have a food processor.
For a more colorful coleslaw, substitute red cabbage for green cabbage or use a half-and-half mixture of red and green cabbage.
When stored in an airtight container in the refrigerator, this coleslaw will retain its crunch for three to four days.
Serves 6 1 cup (8 ounces) mayonnaise 3 Tablespoons granulated sugar 2 Tablespoons apple cider vinegar 1⁄4 teaspoon dry mustard
1⁄4 teaspoon freshly ground pepper Dash of Kosher salt
Quick and easy coleslaw
1 small head of green cabbage (1 1⁄2 to 2 pounds) shredded
2 medium carrots, peeled and shredded 2 stalks of celery, shredded
1 medium onion, peeled and shredded Coleslaw dressing from above
Combine mayonnaise, sugar, vinegar, dry mustard, pepper, and salt in a 2-cup measuring cup or small bowl. Whisk well to blend. Set aside.
Using the medium shredding disk, shred the cabbage, carrots, celery, and onion in a food processor. Transfer to a large bowl. Pour coleslaw dressing over vegetables; toss gently to coat. Cover and refrigerate.
Chula King is the blogger behind PudgeFactor.com.