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    Home » Recipes » Side Dishes

    Easy Coleslaw

    Published: Jun 26, 2022 · Modified: Jul 24, 2022 by Elizabeth · Leave a Comment

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    Two images of the finished dish with a blue graphic in the middle with the title in white letters.

    In this easy coleslaw recipe, we skip the prep work by purchasing prepackaged coleslaw mix. From there it’s just making a simple dressing and putting it together. Making a homemade version of this classic barbecue side dish is a snap and will quickly become your favorite.

    An image of the coleslaw served in a white bowl.

    The reason I like using pre-shredded cabbage is that it saves time yes, but I also do not have a ton of cabbage leftover from a whole head. Although, if you do find yourself with leftover green cabbage make this cabbage sausage soup, or this simple pork stir fry. Have both red and green cabbage? Make a delicious Asian chopped salad.

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    Ingredients

    The ingredients for the easy coleslaw arranged in glass bowls on a white table.
    • Cabbage mix – Use a prepackaged coleslaw mix that includes green cabbage, red cabbage, and carrots.
    • Mayonnaise – Use your favorite brand of regular mayonnaise.
    • Sugar – White sugar adds the perfect sweetness to the coleslaw dressing.
    • Pantry – Apple cider vinegar and Dijon mustard add the tangy flavor we need for the slaw.
    • Spices – Salt (we use kosher salt), black pepper, and celery seed.

    Recipe tips

    Let the coleslaw sit, covered in the refrigerator, at least 2-3 hours, overnight is better. The dressing will work on the cabbage so that it wilts and softens enhancing the flavor and getting the right crunch.

    Give it a stir occasionally if you can to get the cabbage mix coated with the dressing that sinks to the bottom.

    Take the time to make a dressing for the slaw. If you try to add all the ingredients to the cabbage instead it will be difficult to evenly distribute them.

    An image of the slaw served in an oval, white bowl that is set on an aqua linen.

    Instructions

    An image of the coleslaw dressing in a canning jar with a bowl of the cabbage in the background.

    Add the mayonnaise, sugar, apple cider vinegar, Dijon mustard, celery seed, salt, and pepper to a jar or bowl. Stir vigorously with a fork or small whisk until the ingredients are combined and the dressing is creamy.

    An image of dressing being added to the coleslaw mix in a large, glass bowl.

    Add the cabbage mix to a large bowl and pour the dressing over it.

    An image of the coleslaw in a large, glass bowl.

    Stir and toss the cabbage mixture until it is completely coated.

    Cover the bowl with a lid or plastic wrap and refrigerate for at least two hours, overnight is better.

    Serving and storing

    Keep the coleslaw chilled until ready to serve. After serving, refrigerate leftovers as soon as possible and do not leave out longer than 2 hours. Discard leftovers that have been at room temperature longer than 2 hours.

    Store leftover slaw in an airtight container, in the refrigerator for up to 3 days.

    An image of a large spoonful of the finished slaw held up over the serving dish.

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    An image of the coleslaw served in a white bowl.
    Print Recipe
    5 from 1 vote

    Easy Coleslaw

    In this easy coleslaw recipe, we skip the prep work by purchasing prepackaged coleslaw mix. From there it’s just making a simple dressing and putting it together.
    Prep Time10 mins
    Cook Time0 mins
    Total Time10 mins
    Course: Side Dish
    Cuisine: American
    Keyword: cabbage
    Servings: 6
    Calories: 162kcal
    Author: Elizabeth

    Ingredients

    • 1 (14 ounce) bag Coleslaw Mix prepackaged shredded cabbage and carrots
    • ½ cup Mayonnaise
    • 2 tablespoons Sugar
    • 2 tablespoons Apple Cider Vinegar
    • ½ tablespoon Dijon Mustard
    • ½ teaspoon Celery Seed
    • ½ teaspoon Salt
    • ¼ teaspoon Black Pepper

    Instructions

    • Add the mayonnaise, sugar, apple cider vinegar, Dijon mustard, celery seed, salt, and pepper to a jar or bowl. Stir vigorously with a fork or small whisk until the ingredients are combined and the dressing is creamy.
    • Next, add the cabbage mix to a large bowl. Give the coleslaw dressing a good stir. Then, pour it over the cabbage while stirring and tossing until it is completely coated.
    • Cover the bowl with a lid or plastic wrap and refrigerate for at least two hours, overnight is better.
    • Give it a stir occasionally, if you can, to get the cabbage mix coated with the dressing that sinks to the bottom.

    Notes

    Keep the coleslaw chilled until ready to serve. Refrigerate leftovers as soon as possible and do not leave out longer than 2 hours.

    Nutrition

    Calories: 162kcal | Carbohydrates: 8g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 339mg | Potassium: 125mg | Fiber: 2g | Sugar: 6g | Vitamin A: 78IU | Vitamin C: 24mg | Calcium: 33mg | Iron: 0.5mg
    The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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    Hi, I’m Elizabeth! welcome to Cook2eatwell. Food is my favorite subject; I like to cook food, talk about food, write about food, and most importantly, eat food. Lucky for me, my husband Eddie feels the same way. 

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