Classic Summer Coleslaw

Coleslaw is a classic summer side dish which unofficially announces that it’s summertime!  This coleslaw mixes crunchy, healthy cabbage, shredded carrots and a creamy dressing together for a crisp ice cold side dish.

It’s summer!  It’s time to start making those great side dishes that go perfectly with chicken and steak and burgers.

HOW TO MAKE EASY COLESLAW

• Whisk together the mayonnaise, oil, sugar, vinegar, salt and poppy seeds.  I like to use a glass measuring cup for this.  It’s easy to pour the dressing out.
• Dice some onion, very finely.
• You can buy prepackaged coleslaw for this, or shred your own.  When I buy the prepackaged kind I tend to cut the cabbage even smaller.  I find there are always larger chunks of cabbage in it.
• Combine all the ingredients in a large bowl.  I like to use stainless steel for this as it gets the coleslaw ice cold.
• This is best made a day in advance to give the cabbage a chance to soften and absorb the dressing.
  
  Print
  

  Classic Summer Coleslaw

  ---

  5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  No reviews

  Print Recipe

  Pin Recipe

  Description

  Coleslaw is a classic summer side dish which unofficially announces that it’s summertime! This coleslaw mixes crunchy, healthy cabbage, shredded carrots and a creamy dressing together for a crisp ice cold side dish.

  ---

  Ingredients

  Scale 1x2x3x

  • 1 (14) oz. Bag Coleslaw (or shred your own)
  • 3 Tbsp Onion, finely diced
  • 1 ⅓ Cups Mayonnaise
  • 6 Tbsp Olive Oil
  • ¼ Cup Sugar
  • 2 Tbsp White Wine Vinegar
  • ½ teaspoon Sea Salt
  • 1–2 teaspoons Poppy Seeds

  Cook Mode Prevent your screen from going dark

  ---

  Instructions

  1. Whisk the mayonnaise, oil, sugar, vinegar, salt and poppy seeds in a large bowl.
  2. Add the coleslaw and onion
  3. Mix to combine
  4. Refrigerate overnight, or a minimum of 2 hours.

  WHAT TO SERVE WITH THIS: 
  THE BEST BURGERS EVER!
  GRILLED CHICKEN
  JUMBO LUMP CRABCAKES