Coleslaw. When people think of coleslaw, they think of that bowl of soggy, shredded cabbage sitting at the end of the picnic table. Whisk together mayonnaise, vinegar, dijon mustard, sugar, and celery seed. Season with salt and pepper to taste.
This creamy coleslaw recipe is great for potlucks or to serve to your family on a busy weeknight. —Renee Endress, Galva, Illinois 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 (which by the way is just Dijon mustard with some added turmeric), vinegar, and black pepper.
You can have Coleslaw using 7 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Coleslaw
- Prepare 1 of medium cabbage.
- Prepare 2 of red Apples.
- You need of Dressing.
- You need 1/2 cup of miracle whip.
- It's 1 1/2 tsp of sugar.
- You need 1 tsp of lemon juice.
- It's 1/4 cup of cream.
This coleslaw is a great side dish to bring to summer potlucks, and pairs well with recipes like Slow Cooker Pulled Pork, tacos (especially fish tacos), lunch wraps with deli meat, hot dogs, and more. I don't recommend it, as raw cabbage does not freeze well. Choose from our most-popular renditions for your next picnic or potluck. This is a very good basic coleslaw dressing, not too goopy.
Coleslaw step by step
- Shred cabbage.
- Cut the apples.
- Mix dressing.
- Mix altogether.
Salt and pepper If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften. Cabbage: Use green cabbage, red cabbage, savoy cabbage or Napa cabbage. For a multi-colored or multi-textured coleslaw, use a combination of. Coleslaw has the best texture and flavor the day it's made, but it still keeps well for several days in the fridge.