Coleslaw is a classic summer side dish that pairs perfectly with BBQ, burgers, and more. It’s a simple recipe that couldn’t be any easier to make and with the perfect dressing, it’s a hit every time. Crisp cabbage and a few simple ingredients get tossed with a creamy, tangy, and slightly sweet dressing that will make this your go-to side dish. This recipe for easy coleslaw couldn’t be any simpler to make and you will love having this recipe on hand all summer long.

How to make it:

Use a base of cabbage, carrots, and onion.
Make a dressing with mayonnaise, vinegar, salt, pepper, and a small amount of sugar for the perfect tangy with a hint of sweetness coleslaw dressing.
It can be made up to a day in advance, which makes it perfect for potlucks and gatherings.

Variations:

Use green or purple cabbage or even a bag of coleslaw mix from the grocery.
Lighten up the dressing by using half Greek yogurt and half mayo or just use all Greek yogurt if you do not like mayonnaise.
Add in apples or green onions to the mix.
Use honey or maple syrup instead of granulated sugar.

Tips:

Make your dressing in a separate bowl before adding to the cabbage mix. This ensures that the dressing is seasoned properly (always do a taste test before adding) and that you don’t add too much dressing to the slaw.
Use a food processor to shred the cabbage and carrots for quick prep time.
Prep the veggies and the dressing the night before your gathering so that the morning of you simply have to toss them together in a large bowl.

Ingredients:

1 Head of Green Cabbage
1/2 Cup Thinly Sliced Onion
1 Cup Grated or Thinly Sliced Carrots (about 4-5 carrots)
1/2 Cup Mayonnaise
1/4 Cup White Vinegar
1 Tsp. Kosher Salt
1/2 Tsp. Black Pepper
1/2 Tsp. Granulated Sugar

Directions:

Slice cabbage, carrots, and onion and place into a large bowl.
In another bowl combine mayonnaise, vinegar, salt, pepper, and sugar and whisk until combined and smooth.
Pour half of the dressing onto the veggies and toss to combine.
Add more dressing as desired and chill for at least an hour.
Serve.

Note: Coleslaw can be made up to a day in advance.