But come on, what is there not to love about it? It’s the perfect side dish with every summer meal. You can serve it up with burgers and dogs at a cookout…use it as a topping for my Pulled Pork Nachos…spoon it over my Slow-Cooker Spicy Buffalo Chicken Sandwiches. Coleslaw can do anything.
But in all this time I’ve been raving about my love for coleslaw, I’ve never actually told you about how I make it. And it matters. The consistency of the dressing, the amount of sugar, how long you chill the coleslaw…all these little details make the difference between a good coleslaw and a perfect coleslaw.
The right way to make coleslaw is to start with a mixed bag of veggies – mostly green cabbage, but with a little red cabbage and carrot and onion thrown in. The dressing should be creamy and tangy, sweet but not too sweet. And it needs to be chilled a good two hours, so all the flavors can blend to perfection.
This, my friends, is a coleslaw worth obsessing over.
CLASSIC CREAMY COLESLAW
(printable recipe at bottom of post)
2 (16 ounce) bag coleslaw mix (*see note below)
2 tablespoons diced onion
2/3 cup mayo
3 tablespoons vegetable oil
1/3 cup white sugar
1 tablespoon white vinegar
1/4 teaspoon salt
*NOTE: If you are a person who like more dressing, I would start with 1.5 bags of coleslaw mix and add more until you achieve your desired dressing ratio
1. Combine the coleslaw mix and onion in a large bowl.
2. Whisk together the mayo, vegetable oil, sugar, vinegar and salt, in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.
Corey, Darryl, Big D & Little D
- 2 (16 ounce) bag coleslaw mix
- 2 tablespoons diced onion
- ⅔ cup mayo
- 3 tablespoons vegetable oil
- ⅓ cup white sugar
- 1 tablespoon white vinegar
- ¼ teaspoon salt
- Combine the coleslaw mix and onion in a large bowl.
- Whisk together the mayo, vegetable oil, sugar, vinegar and salt, in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.