Classic Coleslaw – Fresh and Tangy Cookout Side Dish
Fresh and tangy coleslaw featuring shredded green cabbage and grated carrots in a creamy, lightly sweet dressing—perfect as a cookout side.
Looking for a fresh and tangy side dish that’s perfect for your next cookout? This Classic Coleslaw brings together crunchy cabbage and a creamy dressing that complements grilled meats beautifully. It’s a wonderfully simple recipe, making it ideal for busy weeknights or outdoor gatherings.
Classic Coleslaw
- Quick and easy to prepare, perfect for busy nights.
- Fresh ingredients make for a delightful crunch.
- Customizable for dietary preferences; vegan and gluten-free.
Ingredients
- 4 cups green cabbage, shredded
- 1 cup carrots, grated
- 1/2 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tbsp sugar
- 1 tsp celery salt
- Salt and pepper to taste
How to Make
To make this Classic Coleslaw, start by preparing your vegetables. Shred the cabbage and grate the carrots. In a large mixing bowl, combine the shredded cabbage and carrots. In a separate bowl, mix together the mayonnaise, apple cider vinegar, sugar, and celery salt to create a creamy dressing. Pour this dressing over the vegetables and toss until everything is well coated. Season with salt and pepper to taste. For the best flavor, let it chill in the fridge for at least 30 minutes before serving.
Tips
- For extra crunch, add sliced bell peppers or red cabbage.
- Adjust the sweetness by adding more or less sugar according to your taste.
- Use yogurt instead of mayonnaise for a lighter version.
Make-Ahead
You can easily make coleslaw a few hours or even a day in advance. The flavors meld beautifully, making it an ideal dish for picnics or barbecues.
Storing
Store leftover coleslaw in an airtight container in the fridge for up to 3 days. Make sure to give it a good stir before serving again.
Freezing
While it’s best to enjoy coleslaw fresh, you can freeze it in a freezer-safe container for up to 2 months. However, the texture may change once thawed.
Reheating
You don’t need to reheat coleslaw as it’s typically enjoyed cold. Just refresh it with a little dressing if it seems dry after refrigeration.
Serving Suggestions
This Classic Coleslaw pairs wonderfully with grilled meats, sandwiches, or as a topping for tacos. Try it alongside this amazing salad bowl for a complete look!
Related Recipes
- BBQ Pulled Pork Sandwiches
- Grilled Chicken Skewers
- Classic Potato Salad
- Vegan Burgers
Ingredients
- 4 cups green cabbage, shredded
- 1 cup carrots, grated
- 1/2 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tbsp sugar
- 1 tsp celery salt
- Salt and pepper to taste
Instructions
Shred the cabbage and grate the carrots
Shred the green cabbage and grate the carrots.
Prepare the dressing
In a large bowl, whisk together mayonnaise, apple cider vinegar, sugar, and celery salt.
Toss with vegetables
Pour dressing over cabbage and carrots and toss to coat.
Season
Season with salt and pepper to taste.
Chill and serve
Chill before serving for best flavor.
Notes
- For extra crunch, add sliced bell peppers or red cabbage.
- Adjust the sweetness by adding more or less sugar according to your taste.
- Use yogurt instead of mayonnaise for a lighter version.
Nutrition Facts
Frequently asked questions
Can I make this coleslaw vegan?
Yes, substitute vegan mayonnaise and ensure the sugar is vegan.
How should I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I add extras for more crunch?
Yes, add sliced bell peppers, red cabbage, or shredded carrots.
Is this coleslaw gluten-free?
Yes, this recipe is gluten-free as written.
What pairs well with this coleslaw?
Great with grilled meats, sandwiches, or as a topping for tacos.
