Coleslaw is a classic summer side dish which unofficially announces that it’s summertime! This coleslaw mixes crunchy, healthy cabbage, shredded carrots and a creamy dressing together for a crisp ice cold side dish.
It’s summer! It’s time to start making those great side dishes that go perfectly with chicken and steak and burgers.
HOW TO MAKE EASY COLESLAW
- Whisk together the mayonnaise, oil, sugar, vinegar, salt and poppy seeds. I like to use a glass measuring cup for this. It’s easy to pour the dressing out.
- Dice some onion, very finely.
- You can buy prepackaged coleslaw for this, or shred your own. When I buy the prepackaged kind I tend to cut the cabbage even smaller. I find there are always larger chunks of cabbage in it.
- Combine all the ingredients in a large bowl. I like to use stainless steel for this as it gets the coleslaw ice cold.
- This is best made a day in advance to give the cabbage a chance to soften and absorb the dressing.
PrintClassic Summer Coleslaw
Description
Coleslaw is a classic summer side dish which unofficially announces that it’s summertime! This coleslaw mixes crunchy, healthy cabbage, shredded carrots and a creamy dressing together for a crisp ice cold side dish.
ScaleIngredients
- 1 (14) oz. Bag Coleslaw (or shred your own)
- 3 Tbsp Onion, finely diced
- 1 1/3 Cups Mayonnaise
- 6 Tbsp Olive Oil
- 1/4 Cup Sugar
- 2 Tbsp White Wine Vinegar
- 1/2 teaspoon Sea Salt
- 1–2 teaspoons Poppy Seeds
Instructions
- Whisk the mayonnaise, oil, sugar, vinegar, salt and poppy seeds in a large bowl.
- Add the coleslaw and onion
- Mix to combine
- Refrigerate overnight, or a minimum of 2 hours.
WHAT TO SERVE WITH THIS:
THE BEST BURGERS EVER!
GRILLED CHICKEN
JUMBO LUMP CRABCAKES
Leave a Reply