Simple and Versatile Coleslaw
This simple coleslaw recipe is basic, easy, and perfect for any picnic, barbecue, or holiday get-together. Ready to eat in 30 minutes!
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When summer comes into Wisconsin, it’s no joke. It goes from 60 to 94 in a week and there’s no turning back. But when the heat comes in, we all come out with grills, brats, and beer. Beaches are full and you can smell all the amazing grilled food. Well, one side I always enjoy with my grilled and BBQ food is coleslaw.
Coleslaw is such a great side. Humble in its ingredients, easy to make, and yet very delicious. I can’t even imagine eating my fried fish or pulled pork without it.
I got it from my mama
No seriously, this is my mom’s recipe for coleslaw. It’s basic, easy, and can be changed up to suit your liking. It’s made in a few minutes and ready to eat in 30 minutes!
Some Tricks and Tips For Ya
- You can customize the veg you use. Radishes, Carrots, Purple Cabbage, and Broccoli are all great options. Just make sure that the total weight is 1 lb or 16 oz
- If you choose to shred by hand… I highly recommend the Rachel Ray Box Grater, I’m not paid to tell you that, it’s seriously my absolute favorite for by-hand kitchen tools.
- You can also shred using a food processor which definitely makes quick work of shredding. I own the Cuisinart DFP-14BCNY 14-Cup Food Processor Custom in Brushed Stainless, and would not go back to anything else.
- Store-bought pre-shredded is absolutely OK and I’m not here to judge. If you’re making this on a Wednesday and it’s easier for you to grab the already shredded stuff, do it!
- You can also change up the sweetener to agave or cane sugar or you could skip it altogether, but in my opinion, the sweetener is what makes it.
- You can also change the mayo to Greek yogurt, sour cream, or vegan mayo (all with a 1 to 1 ratio of the substitute to mayo)
- Always let it sit for at least 30 minutes. It’s really important to let it sit for a bit and really get the flavors to situate.
Get your kids involved!
Cooking in the kitchen starts young. Yes, it can get a bit difficult, but in the end, you’ll find you’ll have kids that know their way around the kitchen, even if they decide cooking is not their passion.
It is important to note that these are simply recommendations. I trust that you have a good understanding of your children’s capabilities and restrictions. While kitchen mishaps can still happen, you can mitigate the risk by actively supervising your children and limiting them to tasks that are both safe and within their abilities.
- Older kids can shred the vegetables. If you have a food processor this can be a group effort. I usually cut and push the veg down, but allow my younger kids to push the pulse button and hold it down has the veg gets shredded.
- Younger Kids can measure and pour ingredients, and stir everything together (this might end up messy).
Here are the basics on how to make coleslaw
You’ll love how this recipe comes together. Find the full recipe below. Here’s the gist:
- In a medium-sized bowl, whisk together the mayonnaise, vinegar, honey, salt, and pepper.
- Add the shredded veg or coleslaw package to the bowl. Toss until the dressing is completely combined.
- Let it sit for 30 minutes (or longer) in the fridge.
- Enjoy this recipe with some great BBQ, fried fish, or any of your fav dinner recipes.
Did you try it, have questions?
Your feedback is highly appreciated. Kindly share your thoughts in the comments section and don’t forget to rate the recipe, it’s tremendously helpful.
Let’s get social!
Please tag me on Instagram or Facebook, @alwaysjennsmith, and share your thoughts. It’s wonderful to see loved ones coming together over delicious food. Or share it on this post’s Pinterest Pin!
Need More Fun salad/side inspo
Here are a few of my other favs!
- Best and Easiest Baked Potato Recipe
- Patatas Bravas
- Healthy-ish Stovetop Mac and Cheese
- Mexican Street Corn Pasta Salad
- Asian Cucumber Salad
Mom’s Coleslaw
- Total Time: 10 minutes
- Yield: 8 [3.5 oz] servings 1x
Description
This is my mom's recipe for coleslaw. It's basic, easy, and perfect for any picnic, barbeque, or holiday get-together. It's made in a few minutes and ready to eat in 30 minutes!
Ingredients
- 14 oz shredded cabbage (See Substitution Notes 1)
- 2 oz carrots (See Substitution Notes 1)
- 1/2 cup honey (See Substitution Notes 2)
- 1 Tablespoon apple cider vinegar
- 1 cup mayonnaise (See Substitution Notes 3)
- Salt (to taste)
- pepper (to taste)
Instructions
- In a medium-size bowl, whisk together the mayonnaise, vinegar, honey, salt, and pepper.
- Add the shredded veg or coleslaw package to the bowl. Toss until the dressing is completely combined.
- Let it sit for 30 minutes (or longer) in the fridge. Serve with your favorite meat (I love to use this to top pulled pork, chicken, and fried fish sandwiches)
Notes
Ingredient details and Substitute Options:
- Coleslaw vegetables:
- Shredded coleslaw mix (1lb bag)
- Combinations of Radishes, Carrots, Broccoli, and Purple/Green Cabbage in any ratio, just make sure that the total weight is 1 lb or 16 oz.
- agave syrup, or basic cane sugar or skip it completely, but I will warn you, the sweetness is what makes this coleslaw so good.
- Greek yogurt, sour cream, or vegan mayo (all with a 1 to 1 ratio of substitute to mayo)
Nutritional Facts:
These numbers are based on the serving size stated. All are estimates and you should not rely on this information as a substitute for, nor does it replace professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other healthcare professional.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Salad, Sides
- Cuisine: American
Nutrition
- Calories: 271
- Sugar: 19
- Sodium: 193
- Fat: 21
- Saturated Fat: 3
- Carbohydrates: 21
- Fiber: 1
- Protein: 1
- Cholesterol: 12
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