The Best Homemade Coleslaw
With Memorial Day just around the corner, a summer full of picnics and backyard barbecues is about to start (hooray!). I’ve got a plethora of refreshing side dishes for serving at cookouts, from my broccoli salad and shrimp pasta salad to my Texas caviar; however, I’ve been missing one very important and classic dish–coleslaw! My coleslaw recipe is packed full of freshly shredded cabbage and carrots tossed in a homemade dressing. The finished product strikes the perfect balance between creamy, tangy, and sweet. It’s a simple side that’s incredibly easy to make, and it absolutely deserves a place on your picnic table. If I’m being honest, I actually hesitated to share this coleslaw because it’s just so easy and basic. However, it’s definitely a staple and a must-have addition to any BBQ or cookout, and since I’m having a BBQ-themed week (BBQ sauce earlier in the week & pulled pork coming next), I felt it was worth sharing. I hope you’ll agree!
What You Need
I like my coleslaw a tad creamier and sweeter than other versions. If you prefer your coleslaw more tangy, less sweet, or less creamy, you can always adjust the ingredients to your liking. Here are a few worth highlighting:
Cabbage. A mix of freshly shredded red and green cabbage adds a colorful crunch. Carrots. I recommend peeling your carrots before shredding; this makes the coleslaw look brighter and nicer.Apple cider vinegar. If you don’t have apple cider vinegar on hand, you can use distilled, white wine, or red wine vinegar.Sugar. This may seem like an odd addition, but trust me! Just a little sweetness makes the creamy dressing super flavorful and balances the tang from the vinegar.
SAM’S TIP: If you’ve never shredded your own cabbage before, check out the video below where I demonstrate two easy methods. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Coleslaw
SAM’S TIP: For best results, let your coleslaw chill in the fridge for an hour before serving; this helps the flavors marry and allows the dressing to really coat the veggies. Stay tuned for my final installment of BBQ week: instant pot pulled pork! Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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