I feel like cole slaw is underrated. It is such an easy side dish that really pairs well with just about any summertime meal. From burgers to ribs, sandwiches to barbecue and tacos to fish and chips – a simple slaw is a great addition.
This recipe is very simple and I rarely even measure it out, because it is not fussy or super specific. Just mix, taste, adjust if necessary and enjoy.
Let’s get started…
The first step arguably the most important, because I really believe that the reason some people don’t enjoy cole slaw is because they use the bagged mix. Now I am all about saving time and making things as simple as possible, but cabbage was not meant to be shredded and bagged weeks in advance. If you don’t believe this, open a bag of pre-sliced cabbage and tell me it smells ok….
Freshly sliced cabbage makes all of the difference and it literally takes a good knife and 5 minutes.. notice I didn’t include knife skills in this list, because perfect cuts are not needed here. Just slice it to your best ability, grate a carrot on any cheese grater you can find in your cabinets and we are ready to move on.
For the sauce, you will need 1/2 cup of a good mayonnaise (I love Duke’s, but use what you love), 1/4 cup of milk (I use anything from almond milk to whole milk or even heavy cream in a pinch), a tablespoon of either rice vinegar or apple cider vinegar, a teaspoon of either sugar or honey, 1/2 teaspoon of celery salt and a pinch of salt and black pepper.
Whisk everything in a large bowl and take a quick taste to see if you need to adjust anything. This sauce is not your typical thick, heavy slaw situation. I really think that a lighter slaw is not only healthier, but it tastes so much more refreshing.
Add the cabbage and carrots over the sauce and give everything a good mix until its all evenly distributed.
We are done!
This cole slaw is best enjoyed now because the cabbage is crunchy and hasn’t started releasing any of its liquids yet, but you can make it ahead and chill it until you are ready to serve. Cole slaw that was made in advance will have some liquid resting in the bottom of the bowl and thats fine! Just be sure to mix everything well before serving it up.
If you are looking for a great, simple cole slaw recipe that is ready in minutes, fresh and tasty then I would love for you to keep this recipe on hand and use it all summer long!
Classic Cole Slaw
Ingredients
- a small green cabbage, thinly sliced
- 1/2 of a small purple cabbage, thinly sliced
- 1 large carrot, grated
- 1/2 cup of mayonnaise
- 1/4 cup of milk
- 1 tablespoon of rice vinegar or apple cider vinegar
- 1 teaspoon of granulated sugar or honey
- 1/2 teaspoon of celery salt
- a big pinch of salt and black pepper, to taste
Instructions
- In a large bowl, combine the mayonnaise, milk, vinegar, sweetener, celery salt, salt and back pepper and take a quick taste test to see if more salt, pepper or sweetener is needed
- Finely slice the cabbage and grate the carrot and add it all into the bowl
- Toss until everything is combined and evenly distributed
- Serve immediately
- Chill leftovers in an airtight container and mix well before serving
