Recipe card
Traditional coleslaw recipe with mayonnaise
Coleslaw, from the dutch term koolsla is a dish consisting of shredded raw green, red, or purple cabbage as the main ingredient with salad dressing or condiment, either mayonnaise or vinaigrette. I tried coleslaw for the first time in the USA at fast food places such as KFC, Buffalo Wild Wings, etc. Coleslaw is generally on the sweeter side with a little bit of tanginess from the vinegar, so when consumed with spicy chicken wings it not only calms your palate but also refreshes it so that you can try new chicken wing flavors. Serve this best coleslaw recipe as a side dish with burgers or chicken wings for your Super Bowl or football game night parties. It is one of the best recipes for summer potlucks, picnics, and barbecues. Top coleslaw on sandwiches and sliders as it enhances the flavor and takes it to the next level. Coleslaw tastes the best when served chill. So prepare and keep in the refrigerator for at least 1 hour before serving. One of the best recipes for gatherings as you can make this ahead of time.
Ingredients
Base: I have used a combination of green and purple cabbage. Feel free to use any color combo, along with some carrots and celery or broccoli. Mayonnaise dressing: Creamy, sweet, and tangy, which takes this salad or slaw to the next level. It is a very flexible recipe where you adjust all the ingredients amount to your liking.
Step-by-step instructions
Add shredded cabbage, julienned carrot, chopped celery, cilantro, and spring onions in a large bowl. In a medium bowl, whisk together mayonnaise, vinegar, yogurt, sugar, salt, and pepper and toss it with the cabbage mixture. Cover this coleslaw with plastic wrap and refrigerate for at least 1 hour before serving to allow flavors to blend. Toss again before serving.
Pro Tips
Make sure to rest the coleslaw in the refrigerator for at least 1 hour. This will make them soft and creamy and will let the flavors blend. Add more dressing if desired. If you like it spicy, add 1 teaspoon of Sriracha or hot sauce or ½ teaspoon of Cayenne powder. Another dressing that I make for coleslaw is vinaigrette coleslaw. Add 2 tablespoon apple cider vinegar, 1 tablespoon Dijon mustard, 2 tablespoon sugar, salt and pepper, ½ teaspoon celery seeds, and 1 or 2 tablespoon vegetable or canola oil. You can add pepper, onion, shredded pear, apple, pineapple, and even grated cheese, along with carrots and cabbage. Another popular variation is broccoli slaw, where broccoli is used instead of cabbage. Barbecue slaw, which is also called red slaw, is popular in the United States and is made using ketchup and vinegar dressing. To make the slaw light, you can completely skip the mayo and use yogurt if needed. Any leftovers can be stored in the refrigerator for 3 to 5 days. If it releases any water, drain it away. Add a little extra yogurt or mayonnaise before serving.
Serving suggestions
Coleslaw can be served as a side dish or as a creamy salad. Some of my favorites include
Adding in gameday sliders. Serving it with hot chicken wings. With burgers or a pulled pork sandwich (vegan) instead of lettuce wraps or guacamole.
More easy sides
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