It’s that time of year again! How many times have I said that just in the last two months? The point is, the weather is warmer (mostly) and we are obsessed with grilling, cold salads, fresh produce, and al fresco breakfasts, lunches and dinners. Coleslaw has been a long time favorite salad of my family’s. I think they prefer this coleslaw recipe over any other summer salad I could put in front of them! The homemade coleslaw dressing is creamy, tangy and a bit sweet, and pairs perfectly with shredded cabbage and carrots. It’s made with a few simple ingredients that you probably already have in your kitchen!
How to make this Coleslaw Recipe:
How to make Coleslaw Dressing:
This homemade coleslaw dressing is so easy to make, you’ll never buy the bottle again!
Variations on this coleslaw recipe:
Add in other vegetables your family enjoys, finely shredded. Need to save some time? Buy a bag of pre-shredded cabbage or coleslaw mix, or even broccoli slaw mix, and simply toss it together with this coleslaw dressing. Add a squirt of sriracha to the dressing for a little spice Adjust the seasoning in the dressing to your tastes, adding more salt, more sweetness, or more vinegar to suit your tastes.
Making coleslaw ahead:
Coleslaw is a great salad for making a little ways in advance as it helps the cabbage to soften slightly as it sits. Now, we don’t want it to be totally soggy and watery, so you can’t leave it for too long, but a few hours in the fridge is recommended, and my family even enjoys eating it the next day. If you do need to make more than a few hours in advance, here are some guidelines.
Opt for more green cabbage than red, because as the red cabbage releases it’s juices it will turn the entire bowl pink. Very, very pink. Shred your cabbage and carrots, and store in an airtight freezer bag up to 2 days. Make your dressing, keep it separate in the fridge up to 1 week. Then you can simply toss a couple hours before you need to serve it, but it won’t require any work from you!
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