Not your Grandma's Soggy Coleslaw!
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Everyone loves how this simple Coleslaw can bring together crunchy, creamy, sweet, and tangy all into one classic side dish!
It's almost summer, and that means we are all going to be outside enjoying the weather with friends and family. I love summer, and I wait for it to come sometimes very impatiently because I am ready after all the cold weather over the last few months. We live in the mid-west, where spring likes to pretend to come for a few weeks, and then we get hit with the second winter.
Next week is Memorial Day weekend, and for as long as I could remember, it's been a holiday that in our house means something. As a military family, we have gotten to know many soldiers and their families over the years. As much as we wish everyone came home, that isn't always the case. We've known some great men and women, and this weekend is just one that we take the time to honor them and their sacrifice. It is also usually the time of year that most people mark as the first official summer weekend. Like most people on this weekend, we always have a BBQ to honor those we've lost and make sure we enjoy the ones we've still got around.
With any good BBQ, you have to have good food. It doesn't matter if you are cooking at home and having people over, or you are taking some to all the BBQs to share. Why not make sure that it's something delicious?
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Ingredients in Coleslaw
- Green Cabbage
- Red Cabbage
- Apple Cider Vinegar
- Dijon Mustard
Choosing the Right Cabbage
There are a lot of coleslaw recipes out there. Everyone will say to use one kind of cabbage or another. Personally, I love the combination of both green and red cabbage. Not only do the variations between the two yield a nice contrast in flavor. Combining the two colors always makes the cabbage more fun to look at than a mostly a boring bowl of pale green mush.
How to cut the cabbage
There is no wrong way to slice cabbage for coleslaw; it really does come down to personal preference. I like to cut the cabbage into quarters, trim the core and then thinly slice using a knife. If you prefer the more traditional look of chopped cabbage, you can do that. It won't change the flavor, but it can cause the cabbage to become soggier as it sits since the pieces are smaller.
If you want to skip cutting your own cabbage and carrots, you can sub in equal parts already sliced coleslaw mixes. Those bags range in sizes from 10-16 ounces, and for the amount needed, I would recommend two of the 16-ounce bags for the amount of dressing in this recipe. This way, the cabbage does not become oversaturated.
This recipe does call for a mayonnaise base. I prefer to make mine using this recipe, but you can also use a grain-free mayonnaise already made if you prefer. I like to use Primal Kitchens Mayo because it is entirely grain-free, and it's delicious.
Coleslaw can tend to get soggy after it's been sitting for a while. If you prefer your coleslaw to have a little more crunch like I do, just prepare your cabbage and carrots and the dressing and store them in the fridge separately. Then toss the two together a little while before you plan to serve it, and you will have fresh, crisp coleslaw to enjoy.
Making it for Bigger or Smaller Crowds
Have a small family you want to make it for? How about a more massive crowd coming over for a party? This recipe can easily be cut in half or doubled.
You can even keep the veggies separated from the dressing and make it up as you need it.
Making it Vegan
To make this recipe vegan, use your choice of a vegan mayonnaise (egg free).
More Easy Sides
Not Your Grandma’s Soggy Coleslaw
- 1 C Mayonnaise
- 2 TBS Apple Cider Vinegar
- 1 ½ TBS Dijon Mustard
- 1 TBS Garlic Powder
- ½ TSP Dill
- ½ TSP Pepper
- 1 TSP Salt
- 4 C Shredded Cabbage
- 2 C Shredded Carrots
- Shred the cabbage and carrots and place them in a bowl. If you are using pre-shredded cabbage have about 4-6 cups worth total.
- Combine the remaining ingredients for the dressing into a separate bowl and stir to combine.
- Pour the dressing mixture over the cabbage and toss to coat. Cover and refrigerate until ready to serve.
- Serve alongside your favorite BBQ dishes and enjoy!