Classic Coleslaw
Creamy, tangy and just a little sweet, this classic coleslaw is exactly what I want alongside anything coming off the grill. Using a bagged coleslaw mix keeps things incredibly easy, and a simple dressing of mayo, lemon and vinegar brings it all together. Make it a few hours ahead so the cabbage has time to soften and soak up all that flavor.
Servings: 6-8
Prep Time: 10 minutes
Chill Time: 2 hours
Cook Time: 0 minutes
Total Time: 2 hours 10 minutes
Ingredients
1 (16-ounce) bag coleslaw mix with carrots
½ cup mayonnaise
2 tablespoons granulated sugar
2 tablespoons fresh lemon juice
1 tablespoon distilled white vinegar
Diamond Crystal kosher salt, to taste
Freshly ground black pepper, to taste
Instructions
Make the dressing. In a large bowl, whisk together the mayonnaise, sugar, lemon juice and vinegar until smooth. Season with kosher salt and black pepper to taste.
Add the coleslaw mix and toss until the cabbage and carrots are evenly coated in the dressing.
Cover and refrigerate for at least 2 hours before serving.
Give the coleslaw another toss before serving and taste for seasoning, adding additional salt or pepper as needed.
Serving Suggestions
Serve With:
Burgers and brats
BBQ chicken
Pulled pork sandwiches
Hot dogs
Corn on the cob
Storage
Store the coleslaw in an airtight container in the refrigerator for up to 3 days. Give it a good stir before serving, as some liquid will naturally collect at the bottom.
Maddie's Tip
Make it ahead. This is one of those recipes that actually benefits from a little time in the fridge. Give it at least 2 hours so the cabbage can soften slightly and soak up the creamy, tangy dressing.
Comments