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!
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!
Servings 8
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
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Put the coleslaw mix into a large bowl, reserve.
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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.
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Refrigerate until ready to use. The flavors will marry within a couple of hours.
Recipe Notes
This is not rocket science and can be altered to your own taste.
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!
Our 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!
Sounds wonderful. I’ve got to try adding sour cream. Too bad we settle for such poor quality of coleslaw when it can be scrumptious!
Yvonne, your recipe is very similar to mine! And I love it! Unfortunately, my husband likes the mayo kind with none of the sweet!
This recipe looks yummy. Will be trying it soon.
Similar 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.
Similar to my recipe, however, I also add celery seeds.
Did you mean “apple cider vinegar”, or just apple cider? The recipe looks delicious!
Thanks Judie! I am a horrid proofreader! I’ll fix that right away. LOVE my StoneGable community to help me along! Hugs for catching that!
Try putting in blue cheese crumbles. Scrumptious!
I 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…?
I add a Tbsp of soya sauce. Yum!
Use 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!
Looks 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.
I can’t wait to try your recipe! Thanks for sharing.
Okay, 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!!!!
I 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!
Sounds yummy. Only wish when you use your “print” button it would also have the photo of what it looks like.
I do now. This was an older recipe so it’s cut and paste!
Sounds 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.
PS We use the same dressing mix. Sweet and tangy. Love the look of the red pepper, especially around the holidays.
Is your pot roast recipe available?
Perhaps I missed it.
Thank you!!
Here you go, Claire:https://www.stonegableblog.com/perfect-pot-roast/
This truly is the BEST Cole Slaw recipe ever. I’ve made is so many times now. When I don’t have green onion in the house, red onion works just as well. Thanks for sharing Yvonne!
Yvonne,
I make my cole slaw exactly like this except for the peppers. I do add a litle more sugar (Splenda for us) and a little more vinegar. I agree with the sweet and tangy, though! Sounds like a winner.
I’m 87 and tired of cooking, so I tried adding Brenna’s Poppy Seed Dressing to a pound of coleslaw mix. It made a pretty tasty coleslaw. This is just a suggestion for your readers who have never tried something like this. I’m sure yours is better, of course.
Thank you so much, Barbara! How sweet of you!