I think coleslaw has been given a very bad wrap! Most of us don’t make it ourselves so we settle for a limp, wimpy, tasteless, overly sweet, mayonnaise-y mess! In reality coleslaw can be absolutely scrumptious! Crunchy, creamy, filled with subtle flavors and a bit of a sweet and tangy balance. Coleslaw is SEXY! And so so easy to make. Reintroduce yourself to the best coleslaw you will ever eat!
Here are some important things to remember about making a scrumptious coleslaw:
- it should be crunchy
- it should be full of great flavors
- it should be a balance of sweet and tangy
- it should not be swimming in mayonnaise
- it should be well seasoned
- it should have a little time for the flavors to marry
- keep is simple
THE BEST COLESLAW YOU WILL EVER EAT!
2016-02-21 14:54:40
Serves 8
A crunchy, creamy balance of sweet and tangy flavors. A side dish that has been so underestimated. Reintroduce yourself to the sexy and delicious, grown up coleslaw!
Ingredients
- 1 pound bag of shredded coleslaw mix
- 2/3 cups mayonnaise
- 2 TBS sugar
- 2 TBS apple cider vinegar
- 1 TBS fresh parsley, finely chopped
- 3 green onion, cleaned and finely chopped, reserve a little for the top of the coleslaw
- 1/4 cup very finely chopped red pepper, reserve 1/2 for the top of the coleslaw
- 1 tsp salt
- 1/2 tsp fresh ground pepper,
Instructions
- Put the coleslaw mix into a large bowl, reserve.
- In another bowl add mayonnaise, sugar and cider vinegar. Mix well to make a dressing. Pour the dressing into the coleslaw mix and combine. Add the parsley, green onions, red peppers, salt and pepper to the coleslaw and fold to incorporate. Garnish with extra pepper, diced green onion and finely diced red peppers.
- Refrigerate until ready to use. The flavors will marry within a couple of hours.
Notes
- This is not rocket science and can be altered to your own taste.
StoneGable https://www.stonegableblog.com/
I hope this becomes a wonderful go-to recipe to balance and cool down great eats like barbecue, use instead of lettuce and mayo on a sandwich, make instead of a salad and so more!
Jane commented
May 22, 2018 at 6:46 amPS We use the same dressing mix. Sweet and tangy. Love the look of the red pepper, especially around the holidays.
Jane commented
May 22, 2018 at 6:43 amSounds yummy. We use freshly chopped cabbage, green pepper, carrots, and drained, crushed pineapple in our cole slaw. It is quite crunchy and a winner every time. Will be trying your chicken caprese, maybe tonight.
Lexy commented
February 12, 2018 at 1:02 pmSounds yummy. Only wish when you use your “print” button it would also have the photo of what it looks like.
StoneGable commented
February 12, 2018 at 8:21 pmI do now. This was an older recipe so it’s cut and paste!
Tina commented
February 2, 2018 at 11:10 pmI will be trying this. My husband loves coleslaw but I haven’t found a recipe that he says is great. I’m guessing this will be it!
Janie commented
March 3, 2017 at 9:45 pmOkay, you’re right, this is THE best coleslaw EVER!!!!!! The cabbages were beautiful so I sliced my own and subbed a couple grated carrots for the red pepper. I had to increase the amount of sauce because it was a big ol’ cabbage but followed the proportions exactly. YUM!!!!
Paula commented
January 29, 2017 at 6:16 pmI can’t wait to try your recipe! Thanks for sharing.
Judi James commented
January 1, 2017 at 9:02 pmLooks yummy!
We eat alot of coleslaw in our house and our dressing is super simple, only two ingredients, mayo and the juice from yum yum pickles. Just add enough juice to get your desired consistency. We also add in diced apple, dried cranberries and green onion to make it super tasty. I might just have to try it with some poppy seeds next time.
Sheree commented
November 21, 2016 at 10:25 amUse fresh cabbage (and 1 carrot) for a much better taste. I use less mayo and also add celery seed. This is pretty much my go-to recipe. Thanks Yvonne!
Joanna commented
November 19, 2016 at 8:37 pmI add a Tbsp of soya sauce. Yum!
Sydell commented
September 21, 2016 at 1:13 pmI also add a little sour cream along with the mayo. It does give it a nice tang. And although it’s a little more work, I always cut and shred my cabbage from a fresh head. (I don’t use a food processor, but you can, of course.) Anyway, I think the slaw tastes much better this way compared to pre–cut cabbage. Just my two cents…?
Linda commented
May 20, 2016 at 8:23 amTry putting in blue cheese crumbles. Scrumptious!
Judie commented
May 19, 2016 at 9:40 amDid you mean “apple cider vinegar”, or just apple cider? The recipe looks delicious!
StoneGable commented
May 19, 2016 at 10:57 amThanks Judie! I am a horrid proofreader! I’ll fix that right away. LOVE my StoneGable community to help me along! Hugs for catching that!
Pamela Bullock commented
February 27, 2016 at 2:08 amSimilar to my recipe, however, I also add celery seeds.
KAYDEN commented
February 22, 2016 at 2:33 pmSimilar to mine (my Mother’s actually) and I couldn’t agree more. This coleslaw will change the nay-sayers minds! Love it with almost everything but especially with lunches or as a snack with good crackers, breadsticks, etc. I think I need to make some. . . . .today.
Julia commented
February 22, 2016 at 11:23 amThis recipe looks yummy. Will be trying it soon.
Pam Richardson commented
February 22, 2016 at 10:10 amYvonne, your recipe is very similar to mine! And I love it! Unfortunately, my husband likes the mayo kind with none of the sweet!
JoAz commented
February 21, 2016 at 4:34 pmOur recipe is very similar except we add red pepper and swap out some of the mayo for sour cream. It adds a little extra tang. We sometimes have coleslaw several times a week my husband loves it!
StoneGable commented
February 21, 2016 at 6:10 pmSounds wonderful. I’ve got to try adding sour cream. Too bad we settle for such poor quality of coleslaw when it can be scrumptious!