Simply Coleslaw: The Perfectly Easy Summer Side
This simple coleslaw recipe is a summer classic. An easy recipe to serve all summer long. Crispy, crunchy, and perfectly flavored. Exactly what a coleslaw should be.
It’s also a perfect accompaniment for fried fish, pulled pork, ribs, fried chicken — well… actually, anything!
Originally inherited from Dutch settlers in New Amsterdam, their word, “koolsla,” quickly became an American favorite any time of the year but most especially in the summer. A perfect pairing for anything with barbecue sauce.
Keeping our coleslaw traditional, I always combine green, purple or red cabbage with carrots for a rainbow of color and hearty nutrition. It’s quick to shred together in a food processor but very often I find myself quickly shredding the cabbage thinly with a sharp knife and using a box shredder for the carrots.
Easy recipes start with the right equipment. Here are some of my favorites!
- 1/2 head of cabbage or 1/4 green and 1/4 purple for about 6 cups, shredded
- 4 medium carrots julienned or shredded
- 2/3 cup light mayonnaise
- 2 tablespoons cider vinegar
- 2 teaspoons sugar
- 1/2 teaspoon celery seed
- Coarse salt and freshly ground pepper
- In a bowl toss together the cabbage and carrots. In a separate bowl combine the mayonnaise, cider vinegar, sugar, celery seed, and salt and pepper until well incorporated and creamy. Pour dressing over cabbage and carrots and toss lightly. Refrigerate until ready to serve and up to 1 day.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.