Coleslaw is one of those foods that people seem to either love or hate. I’ve never heard someone say, “eh, coleslaw isn’t too bad” or, “I’ll eat coleslaw if I’m in the mood.” It’s either their favorite side to order, or it won’t be touched.
Before making this recipe, I was in the “won’t be touched” category. Vegetables are something I am still working on getting accustomed to eating all the time, and the thought of coleslaw which is almost all vegetables just turned me away from it. And the only time I tried it in the past was a very long time ago and at a fast food place. I know, not the best first experience.
A couple of weeks ago I was working on a recipe that called for coleslaw. Since Justin and the boys do most of the grocery shopping, I asked him to pick up a bag of premade coleslaw. He came home without it because the store was completely out. I looked up some more information about coleslaw and decided we could try it on our own.
Fast forward to the next week, and we still hadn’t made the meal because of no coleslaw. I added the ingredients to make our own to the list, and we decided to give it a try.
I found this recipe online and based our homemade coleslaw on it with a few changes here and there. It was effortless to make, only taking about 10 minutes plus time for it to cool in the refrigerator before serving. And let me tell you, it made a LOT! I had to split it between two bowls because I had so much cabbage it wouldn’t all fit in my regular mixing bowl.
We used the coleslaw for the recipe intended and also had it with our BBQ Burgers that weekend, as well as with every meal for the next couple of days. I tried it and actually liked it, which surprised even myself. The boys weren’t sold on it, but Justin and his parents and brother all said it was delicious.
The only feedback I received on the recipe was to make sure to cut the cabbage even thinner next time. Since I don’t usually eat coleslaw, I wasn’t sure how it should be cut, and Justin wasn’t home when I was preparing it. I used a regular knife, but may try to use my mandolin slicer next time to get a more uniform cut and be able to do it thinner without worrying about my fingers getting in the way!
Step by Step
To prepare the coleslaw, take both your green cabbage and red cabbage and slice them as thin as you can. You will also want to cut the slices at least in half so you don’t have really long pieces of cabbage in there. We bought a medium-sized cabbage (the store really only had one size) and the smallest red cabbage we could find.
Place all of the sliced cabbage in a large mixing bowl. Or, if it’s too much, split it in half into two bowls. Make sure that you divide it as evenly as possible since this also means you will have to divide the dressing between the two bowls. For the dressing, you can either mix it all together in a bowl first, then add it to the cabbage, or put all of the ingredients in the bowl and stir it up. I did the latter since I wanted to make sure the dressing was evenly split among the cabbage.
Once you add the dressing, whichever way you choose to do it, mix everything together to coat as much of the cabbage as possible.
Cover the bowl and refrigerate your coleslaw for at least 2-4 hours before serving it cold. The coleslaw should keep in the refrigerator for about 3-4 days.
Recipe
Coleslaw
Ingredients
- 1 green cabbage (medium)
- 1 red cabbage (small)
- 1/2 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1 tsp Dijon mustard
- 2 tbsp sugar
- 1/8 tsp salt
- 1/4 tsp pepper
- 1 tsp celery seed
Instructions
- Thinly slice the green and red cabbage and put in a large mixing bowl
- In a small mixing bowl, combine all dressing ingredients
- Stir the dressing into the cabbage
- Mix thoroughly until the cabbage is coated
- Cover and refrigerate for at least 2 hours before serving cold
Nutrition
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Coleslaw is a really popular salad in Australia – easy to put together and a great addition to normal salads when we have barbeque lunches. Yours looks great and I’m glad you’re finding ways to enjoy more vegetables in your diet – so important!
Great and easy to prepare salads. It looks very tasty, I would like to taste.
Yumm that looks so good!! I really enjoy fresh, chunky, and crunchy slaw, so this looks right up my alley! I had one at a BBQ restaurant this weekend that seems similar to yours and I loved it.
I’m definitely going to try out this recipe! I feel like every single coleslaw recipe I try tastes completely different, LOL. It seems like the adults all liked this but not the kids so much but hey! You can’t please everyone right?!
We are slaw lovers. Didnโt use to be but we love the stuff now. Like using purple cabbage.
ah! what’s not to love! It looks delicious and pretty healthy as well. I would swap the mayo for the vegan option and I’m sure it would still taste amazing!
I made coleslaw today using my mandolin! I added a little carrots and kale too! Great with sloppy Joes or B_B_Q!
I have really grown to love coleslaw. I am going to have to try to make this soon.
Though I’m also on the “will not touch” side of the coleslaw debate, I’ll try anything you endorse so sign me up for a big bowl of it! Here’s to expanding our horizons!
It is definitely an amazing recipe for vegans and the over-weight people! plus, the organic ingredients in this recipe would improve your health! I will try to make this salad for my family! Thanks for posting!
I was totally in the won’t touch it category for years until last summer when I made it myself and got to mess around with the flavors and was presently surprised. You make me want to make it again.
This will be a great addition to our list of healthy sides. Trying to incorporate more veggies into our meals, and this is perfect. Simple and easy to make it looks like.
OH how awesome is this?? I love coleslaw. I definitely have to try this recipe out! Thanks so much!
In Israel we usually make coleslaw a little different, sometimes without mayo at all.
We cut it very fine and only use some olive oil, lemon juice, and salt.
I actually substitute mayo for faje yogurt in all dishes. It gives the same creaminess in my opinion.
I think there’s plenty of cabbage salads you can make that aren’t coleslaw if you want to get some more veggies ๐ Though this looks great, I love mixing it up and I understand the struggle of getting more veggies in haha…
Thank you for sharing the recipe, it looks interesting with the spices and mustard!
It has been a minute since I had some coleslaw. Currently enjoying getting used to less and less red meat. 2 months so far! So variety of plant-based recipes is top on my rader *saves the recipe to Evernote* ๐ Thanks for your yummy posts.