Super Simple Coleslaw Recipe
It’s officially coleslaw season again! As summer approaches, our dinner menus begin to change. This is the time of year when my husband starts grilling and I simply have to prepare side dishes. For me, it’s a bonus because I have a recipe box filled with summer sides, including fresh salads and vegetables. After a long day at work, the last thing I want to do is put together a whole meal.
Our local farmer’s market just opened and, with all the fresh vegetables available, our family’s dinner side dishes no longer consist of frozen vegetables. We’ll be enjoying zucchini, tomatoes, cabbage, radishes, green beans, bell peppers, peas, cucumbers, and asparagus fresh from the farm.
This family favorite recipe, simple coleslaw, is one which I adapted from my days of following The Flylady. Instead of chopped cabbage and carrots, the recipes calls for these ingredients to be shredded. My family is not fond of sweet coleslaw so this coleslaw, which is more on the tangy side, pleases everyone.
Here’s what you’ll need:
- 4-5 cups shredded green cabbage
- 1 cup shredded carrots
- 2/3 cup mayonnaise
- 1/3 cup rice vinegar (seasoned or plain)
- 1/8 teaspoon pepper
- ½ teaspoon seasoned salt
- Combine the shredded cabbage and carrots in a large bowl.
- Dressing: Whisk the mayonnaise, rice vinegar, pepper, and salt until smooth.
- Pour the dressing over the slaw mix and blend until well coated.
- Refrigerate for an hour before serving (it’s even better when refrigerated overnight)
Make This Coleslaw Your Own
If you want to change it up, try adding some purple cabbage or you can add a handful of finely diced green or red bell pepper. Use whatever you have on hand to make your own variation. You really can’t go wrong with this recipe. It’s great for family gatherings, cookouts, and potluck suppers. Use it as a side or to top off a BBQ sandwich or even on a Sloppy Joe.
If you’re looking for other simple recipes, try a few of these: