This kosher recipe for quick and easy creamy coleslaw is what I think of when I think Summer barbecue... well that and a delicious hamburger. Coleslaw is great as a side for a burger or deli sandwich and can be eaten all year round. This recipe is kosher, non-dairy, pareve, and gluten free. Read on to learn how to make the best quick and easy coleslaw recipe.
A salad for all seasons
When bbq season is upon us, I relish the idea (pun intended) of a big juicy burger, smoked chicken quarters, a mound of creamy traditional coleslaw, and a pile of potato salad. When it is too cold outside for the barbecue, this coleslaw recipe is served along with deli meats and chips. We often like to make sandwiches and wraps layered with meats, veggies, and creamy coleslaw. It doesn't matter whether it is Summer or Winter, this recipe is always on our table.
Only 5 Ingredients used
This recipe is super simple to make and involves very few ingredients. Most of the process is making the coleslaw dressing from scratch and then chilling the mixed coleslaw salad in the refrigerator before eating. This really lets the ingredients blend together. For amazing homemade coleslaw, this is all you need:
cabbage - this is the main ingredient in the coleslaw. You can shred your own or you can buy the precut coleslaw mix. We like the precut mix because it usually contains a few other veggies like carrots which really add to the flavor.
white vinegar - this gives the coleslaw a little bit of a tang which works really nicely with the sweetness of the sugar.
white sugar - adds sweetness which balances out the acidity of the white vinegar. This really is a "sweet and sour" salad which really satisfies both tastes.
mayonnaise - the base of the coleslaw dressing, this is what makes the recipe creamy and delicious.
salt/pepper blend - to taste.
A Step by step guide to making this recipe
Time needed: 5 minutes.
Quick and easy creamy coleslaw step by step.
- Prepare the cabbage
If you are using a premixed cabbage blend then all you need to do is open the bag. If you are shredding your own, this is the time to do it using a kitchen knife or mandolin. Either way, leave the cabbage in a bowl while you prepare the dressing.
- Make the dressing
Mix the mayo, vinegar, sugar, salt, and pepper together. We like to use a whisk to do this because it really helps get a good mixture of the wet and dry ingredients, but you can also use a fork or spoon.
- Pour the dressing
Pour the dressing over the cabbage and mix. Make sure that all of the cabbage is fully stirred into the dressing.
- Chill
Let the coleslaw chill in the refrigerator for 4- 8 hours. The closer you get to 8 hours, the better it will be.
FAQ
If you are not going to use the premixed bag of cabbage, we are big fans of Napa cabbage for this coleslaw recipe. It is a healthy cabbage that provides a nice base for the sweet and sour dressing. The premixed bags of cabbage will sometimes have a little bit of red cabbage as well. A little red cabbage gives some variety but too much of it will change the flavor of the coleslaw.
Get a resealable plastic bag and spoon all of your leftover coleslaw into it (dressing and all). Push the air out of the bag as best you can and store it in the refrigerator. Extra air in the bag will sometimes cause a "funky" taste to develop.
Properly stored coleslaw should last between 3-5 days, any more than that and the coleslaw will start to taste bad. If at any point the coleslaw tastes like sweat socks, it is done, throw it out immediately and get some fresh air.
Tips and Suggestions
- Make the slaw in advance. This is a recipe that loves some time to sit before it is served. If you are planning a picnic, then make it the night before. If you have an afternoon bbq planned, make it first thing in the morning.
- Use coleslaw as a sandwich topping. We love to top our deli meat sandwiches, BBQ Chicken, BBQ Beef, and burgers with this homemade coleslaw. It often takes the place of mayo or other dressings.
- Add 1 tsp of celery seed if you are looking to add some "bite" to the slaw.
- Spice it up by adding 1 tsp of crushed red pepper flakes.
More recipes like this one
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Quick and Easy Creamy Coleslaw
Equipment
- mixing bowl
Ingredients
- 1 lb cabbage shredded or coleslaw mix
- 4 ½ tsp sugar white
- 4 ½ tsp vinegar white
- ¼ cup mayonnaise
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Shred the cabbage using a knife or mandolin. If you are using a bag of coleslaw mix, you can skip this step.
- In a separate bowl mix the sugar, white vinegar, mayonnaise, salt and pepper to make the coleslaw dressing.
- Pour the dressing over the shredded cabbage and mix.
- Chill for 4-8 hours before serving.
Notes
- Make the slaw in advance. This is a recipe that loves some time to sit before it is served. If you are planning a picnic, then make it the night before. If you have an afternoon bbq planned, make it first thing in the morning.
- Use coleslaw as a sandwich topping. We love to top our deli meat sandwiches, BBQ Chicken, BBQ Beef, and burgers with this homemade coleslaw. It often takes the place of mayo or other dressings.
- Add 1 tsp of celery seed if you are looking to add some "bite" to the slaw.
- Spice it up by adding 1 tsp of crushed red pepper flakes.
Nutrition
Love this and I add half a teaspoon of mustard powder to the vinegar and sugar mix - give it a little kick.