Add a creamy and refreshing touch to your summer meals with a classic coleslaw recipe. This timeless side dish is a staple at picnics, barbecues, and family gatherings for good reason. With its crisp cabbage, tangy dressing, and hint of sweetness, coleslaw brings a delightful balance of flavors and textures to any plate.
Creating this creamy coleslaw is a breeze. Start by shredding fresh cabbage and carrots, or save time by using pre-shredded coleslaw mix from your local grocery store. Toss the vegetables in a creamy dressing made with mayonnaise, vinegar, sugar, and a touch of celery seeds for that signature zip.
Allow the coleslaw to chill in the refrigerator for a while, giving the flavors a chance to meld together. When it’s time to serve, you’ll be rewarded with a bowl of crisp, cool, and creamy goodness that perfectly complements grilled meats, sandwiches, or even as a topping for tacos.
Ingredients:
Slaw Ingredients:
- 1 pound green cabbage (about half a medium cabbage), shredded
- 1 large carrot, peeled & shredded
- ½ small white onion, shredded
- 2 tablespoons
Dressing Ingredients:
- 1 tablespoon distilled vinegar
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon sugar
- ¼ teaspoon ground black pepper
- ½ teaspoon celery seeds
Directions:
- In a large strainer, mix the cabbage, carrot, and onion with the salt and put it in the sink or over a bowl for an hour. This process draws out moisture from the mix that would otherwise dilute your slaw.
- Rinse the mix with cold water to remove excess salt. Pat dry.
- Whisk together the dressing ingredients in a large bowl. Add the cabbage, carrot, and onion mix. Taste, and adjust seasonings as desired. Cover and chill for at least 1 hour before serving.