Quick Coleslaw is so easy to make that you won’t have the need to stop and buy a deli container of soggy coleslaw ever again.
Coleslaw is the perfect side for this easy recipe for slow cooker pulled pork. It goes great on the side or as a sandwich condiment.
How to make Coleslaw from Scratch
Coleslaw makes a regular appearance on our table because it is so easy to make and flavorful. We enjoy a slaw that has nice, evenly shredded pieces of cabbage and carrots.
Superfine more grated types of slaws really aren’t my thing. I do love the crunch of shredded cabbage and carrots.
Broccoli slaw could be substituted for the cabbage slaw in this recipe. I love the firm crispy bite you get from the broccoli pieces. The broccoli gets coated nicely and holds up to the dressing without getting soggy.
For me, celery seeds are a must for a coleslaw dressing. The earthy bitterness contrast with the sweetness of the mayonnaise in the dressing.
While apple cider vinegar is my preference in slaws, this is a time where you could use regular vinegar if that is what you have in the pantry.
So many vegetables can be turned into a slaw just using the simple coleslaw dressing here. Shredded broccoli, Brussels Sprouts, carrots, peas, and radishes all work well. Julienne them with a mandoline (my favorite tool for when I forget to buy pre-shredded cabbage).
Bag of Coleslaw Mix
Some are quick to say, “Using a bag of shredded cabbage isn’t homemade.” I disagree. Cabbage is cabbage whether you buy it pre-shredded or shred it yourself. Buy the bag and assemble these simple ingredients for a delicious quick coleslaw:
- yellow mustard
- apple cider vinegar
- kosher salt
- onion powder
- celery seeds
- coleslaw mix
Quick Coleslaw Recipe
In a large bowl, stir together the mayonnaise, mustard, vinegar, sugar, salt, onion powder, and celery seeds. Add the shredded cabbage and toss until well coated.
Refrigerate for an hour before serving and up to 2 days. Toss again right before serving.
Finely shredded cabbage may be substituted for the store-bought coleslaw mix in this recipe. If you do shred your own cabbage and carrots. Just keep the piece size even.
Red Cabbage Coleslaw
I am a sucker for red cabbage coleslaw. I love the peppery flavor of red cabbage. We do eat with our eyes first and purple is my favorite color so maybe that is it too.
This Spicy Asian Red Cabbage Slaw is a quick and easy, crisp, and crunchy salad coated in a tangy sesame-ginger dressing.
Coleslway and pork have always gone hand in hand for me. Quick Coleslaw is a nice cold fresh side when I make country-style pork ribs in a sweet homemade barbecue sauce.
- ⅔ cup mayonnaise
- 1 tablespoons yellow mustard
- 1 tablespoons apple cider vinegar
- 2 tablespoons sugar
- ¼ teaspoon kosher salt adjust to taste
- 1 teaspoon onion powder
- 1½ teaspoons celery seeds
- 16 ounces store-bought coleslaw mix
- In a large bowl, stir together the mayonnaise, mustard, vinegar, sugar, salt, onion powder, and celery seeds. Add the shredded cabbage and toss until well coated.
- Refrigerate for an hour before serving and up to 2 days. Toss again right before serving.
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