Coleslaw
Nothing beats a homemade Coleslaw recipe and our classic version is a must for your Summer BBQ’s. The best part is it only takes 10 minutes to prep, then stick it in the fridge until ready to serve.
Do you want more summer side dishes? You will love Baked Beans, Macaroni Salad, Cowboy Caviar, or Watermelon Salad!
Prep it and forget it: this Coleslaw recipe is a breeze
Coleslaw is such a classic and no BBQ is complete without it! Our version is creamy with a slight tang and it couldn’t be easier (I often have my kids be in charge of it!).
We enjoy coleslaw most piled high on pulled pork, on top of slow cooker chicken tacos, or as a BBQ side dish.
How to make Coleslaw:
Chop Veggies very thinly. Use paper towels to squeeze out any excess moisture from shredded carrot. (Alternately, use two 14oz bags of coleslaw mix in place of cabbage and carrot.)
Whisk dressing ingredients in a medium bowl. Taste and adjust seasonings as needed.
Combine: Add veggies to an extra-large mixing bowl. Mix in the dressing until evenly coated.
Refrigerate homemade coleslaw for several hours or overnight before serving, for best results.
Make Ahead Instructions:
To Make Ahead: I love this easy coleslaw recipe because you can make it all in advance! After preparing, refrigerate for several hours or overnight for best results.
Ways to Enjoy Coleslaw:
As a side dish to BBQ Ribs, BBQ chicken drumsticks or Steak Kabobs
Shrimp Tacos topping
Pulled Pork Sandwich Topping
Inside a Wrap
Poke Bowl topping
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Coleslaw
Our classic homemade Coleslaw recipe is so creamy and fresh tasting, made with simple ingredients, and perfect for your next summer BBQ.
Course Salad, Side DishCuisine American
Prep Time 10 minutes minutesRefrigerate 2 hours hoursTotal Time 2 hours hours 10 minutes minutes
Servings 8
Calories 81kcal
Author Lauren Allen
Cost 5
Ingredients6 cups green cabbage* , thinly shredded 4 cups purple cabbage* , thinly shredded 1 carrot* , large, peeled and shredded (squeeze out excess moisture)4 green onions , choppedDressing (makes 1 cup):1/2 cup mayonnaise , (Hellman's or Dukes)1/3 cup buttermilk1 1/2 Tablespoons apple cider vinegar1 Tablespoon dijon mustard1 Tablespoons granulated sugar , or more for sweeter1 1/2 teaspoons celery seed1/2 teaspoon garlic powder1/2 teaspoon sea salt1/4 teaspoon freshly ground black pepperUS Customary – Metric
InstructionsAdd cabbage to an extra-large mixing bowl. Use paper towels to squeeze out any excess moisture form shredded carrot, then add to the bowl along with green onion and toss to combine.Dressing: whisk ingredients together in a medium bowl. Taste and adjust seasonings as needed. Pour dressing over veggies and toss well to coat evenly. Refrigerate for several hours or overnight before serving, for best results.
Notes*To sub Bagged coleslaw mix—use two 14oz bags coleslaw mix in place of cabbage and carrot.
Make Ahead Instructions: Make coleslaw as instructed and refrigerate for several hours or overnight.
NutritionCalories: 81kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 321mg | Potassium: 269mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1910IU | Vitamin C: 46mg | Calcium: 69mg | Iron: 1mg
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