This coleslaw is a burst of flavor with just the right amount of crunch. The texture and mouth feel are perfect, making it as filling as a salad but much more satisfying than an ordinary slaw. I hope you enjoy!
This is a coleslaw mix recipe. It is easy to make and can be served as a side dish or main course.
This simple coleslaw recipe will become your new slaw go-to in no time! Serve with anything from pulled pork to fish tacos to buffalo chicken sliders and more with this easy coleslaw. This summer, you’ll be sure to refer to it again and again!
I’m almost ashamed to say how frequently I’m in the midst of preparing dinner when I realize I haven’t completely considered my sides.
Vegetables in particular. It’s difficult enough to convince my family to eat their vegetables without me forgetting to prepare one.
Basic side dishes like honey glazed carrots, homemade ranch dressing for a simple green salad, and this fast coleslaw come in handy at times like these. They’re something I can put together at the last minute to give my family a vegetarian alternative, even if I’m the only one who eats them.
This coleslaw recipe is simple to prepare and works well with a variety of foods. Give it a go; I’m sure you’ll be cooking it all summer long!
AN EASY COLESLAW RECIPE
This slaw will only take you 5 minutes to put together. At the end of a hard day, that’s all I have time or energy for!
You’ll need the following Ingredients:
To make this coleslaw very simple but yet exceptional, I prefer to use a combination of commercial slaw mix and some freshly chopped veggies.
You’ll need the following items:
- combination of pre-shredded coleslaw
- red onion, thinly sliced
- green bell pepper, thinly sliced
- Mayonnaise
- Sugar
- juice of a lemon
- White vinegar or apple cider vinegar
- salt, pepper, and hot sauce
If you’re really on a time crunch, you could skip the red onion and bell pepper and just stick with the combination of pre-shredded coleslaw. Or if you have extra time on your hands, you could shred your own cabbage mix instead of using a bagged slaw mix!
Because this is a creamy coleslaw dressing, mayonnaise is used as a foundation. But don’t worry, this claw isn’t like the goopy crap you’d receive as a child at the restaurant. I swear there is just enough dressing to flavor the cabbage without dominating it.
Creating this dish
This slaw comes together in just a few stages, as you’d expect from such a simple dish.
Combine the coleslaw mix, onion, and bell pepper in a mixing bowl with a generous amount of salt and pepper. To blend, give it a good stir.
Add the rest of the dressing Ingredients: Mayonnaise, sugar, juice of a lemon, vinegar, and hot sauce. Mix until the vegetables are fully coated, then taste for seasoning. You may find you want to add a bit more salt and pepper or even another a pinch of cayenne!
You may either serve it immediately away or cover it and keep it refrigerated until ready to serve.
WHAT SHOULD I SERVE WITH THIS COLESLAW?
So, how do you serve your simple coleslaw?
This slaw goes well with quick crockpot pulled pork. The crispness of the coleslaw contrasts well with the richness of the pork.
I also like to use it as a topping for buffalo chicken sliders. The spiciness of the sliders is well balanced by the creamy coleslaw dressing.
It’s also delicious on fish tacos, as a side for Italian beef sandwiches, or with grilled burgers and hot dogs with old-fashioned baked beans and Amish macaroni salad.
TIPS FOR PREPARE AHEAD OF TIME AND STORAGE
You can absolutely prepare this coleslaw ahead of time, just like all the finest side dishes, so you aren’t rushing about putting it together at the last minute. That is, if you are the sort that plans ahead!
Easy coleslaw tastes better after a few of hours in the fridge, so prepare it in the morning or early afternoon before you want to eat it.
If you wanted to, you could even make it the day before!
Slice the onions and peppers and preserve them in an airtight jar in the fridge for up to 4-5 days if you want to go ahead even further. Combine the dressing Ingredients in a separate container and set aside. Before you sit down to dine, toss them together!
Refrigerate any leftovers in an airtight jar for up to three days. I like to store my slaw in a jar so that I can give it a thorough shake before serving. Another method to make things as simple as possible!
Ingredients
- 8-10 ounces combination of pre-shredded coleslaw
- half a finely sliced red onion
- half a finely sliced green bell pepper (optional)
- a quarter-cup of mayonnaise
- 1 teaspoon of sugar
- 1 ½ tablespoons juice of a lemon
- 1 tablespoon White vinegar or apple cider vinegar
- a pinch of cayenne
- Salt & pepper to taste
Instructions
- In a large mixing bowl, combine the prepared slaw mix, onion, and bell pepper; season with a liberal dose of salt and pepper. To blend, stir everything together.
- Add the Mayonnaise, sugar, juice of a lemon, vinegar, and hot sauce. Mix until well combined. Taste for seasoning and add additional salt and pepper as desired.
- Refrigerate until ready to serve.
The “foosackly’s coleslaw recipe” is a recipe for the classic American side dish. The recipe is simple, and requires only a few ingredients.
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