Video: How to Make Classic Coleslaw
Ingredients for Easy Coleslaw
We have homemade coleslaw at least once a week, usually with fish, and often with burgers or hot dogs. This coleslaw recipe (our way of preparing it) is ridiculously easy with cabbage, carrot, and onions gently mixed and coated with mayonnaise, a dab of yellow mustard, vinegar, and black pepper.
Coleslaw Recipe Modifications
We also often make this coleslaw recipe without mayonnaise. Sometimes we dress it simply with seasoned rice vinegar. Sometimes we add some shredded green apple to the mix. You can easily adjust these coleslaw ingredients for your taste. Are you a coleslaw eater? If so, what’s your favorite way of preparing it?
More Easy Slaw Recipes
Asian Coleslaw No-Mayo Coleslaw Broccoli Slaw with Cranberry Orange Dressing Hot Dogs with Spicy Kimchi Slaw Crispy Fish Tacos with Red Cabbage Slaw
How to Store Coleslaw for Later
This coleslaw dressing will draw moisture out of the vegetables, eventually making the coleslaw watery. But sometimes freshly dressed coleslaw can be too firm and not as flavorful. Get that sweet spot by making this coleslaw a couple of hours ahead of time and refrigerating it until serving. If, after tasting it, you think it needs more salt, add it right before serving. To make ahead, slice the vegetables and make the dressing a day before serving; store separately in covered containers in the refrigerator. About 2 hours before serving, toss and place back in the refrigerator. Taste and season with salt, if needed, right before serving. Refrigerate leftovers for 3 to 5 days; it will become watery, but will still be enjoyable.
What Other Ingredients Work in Coleslaw?
You can add these other crispy fruits and vegetables to coleslaw.
Green applesJicamaBroccoli stemsCeleryZucchini
However you slice the cabbage, you’ll have an easier time of it if you cut the head first in quarters, from the top through the core. Then lay a quarter wedge of cabbage on its side and cut out the core.
