Coleslaw is a perfect side dish to enjoy at a potluck, BBQ, or just on the side with seafood or a simple ham sandwich. It’s not always easy to find coleslaw that is crispy, delicious, and not swimming in dressing. I’m going to share with you my mom’s delicious recipe and tips on preparing the best tasting coleslaw!
All you need is:
- 1 head of cabbage (chopped)
- Carrot (grated)
- 1/4 head of red cabbage (chopped & optional)
- About 1/2 cup mayonnaise
- Pinch of sugar
- 1-2 Tbsp white vinegar
- 1/2-3/4 tsp black pepper
- 1/4 tsp salt
Note: You can make this ahead of time. Just know that the fresher the better with coleslaw. Overtime it will begin to weep.
- Make the dressing.
- Grate carrot and chop cabbage.
Tip: Blot excess liquid from shredded carrots off with a paper towel. We don’t want any extra liquid in the slaw.
Note: Purple cabbage adds a nice pop of color, but isn’t necessary. Unless I plan on using the rest of the cabbage for another dish, I omit it.
- Add the dressing to the cabbage and carrots.
Tip: Don’t add all of the dressing at once. Add a little at a time and mix to evenly spread throughout the slaw.
- Enjoy! 🙂