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Not only is it super easy to prep ahead of time, but this is the best coleslaw recipe that you’ll ever make! Not too sweet, not too bitter, just right!

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As we spend more and more time making BBQs during the warmer weather, it’s always great to have fresh coleslaw ready to go. Not only does this recipe come together in just a few minutes, but it tastes great! Since we started making this recipe, we haven’t gone back to paying $7+ for grocery store coleslaw that no one ever really enjoys. Win-win for our family!

The biggest time saver in this recipe is using the shredded coleslaw mix. Buy a package and mix in with the dressing. Voila insta- homemade coleslaw that looks and tastes fresh. Perfect for any BBQ.

Ingredients

Coleslaw Mix: Pick up a 16-ounce bag from the refrigerated section in the Produce department of your grocery store. Coleslaw mix is generally shredded Cabbage & Carrots.
Mayonnaise: I prefer Hellman’s or Best Foods here in the West.
White Vinegar: Adds a tangy flavor without being too overpowering.
Sugar: Adjust the sugar sweetness to taste
Celery Salt: Pick up this seasoning in the Spice aisle of your store. It’s a mixture of table salt with ground celery seed.
Black Pepper: Fresh is always better and adjusts to your preference.

 

How to make the coleslaw

You will start by pouring your pre-shredded cabbage coleslaw mix into a large bowl. This gives you plenty of room later to mix-in the dressing.

Next, in a smaller bowl, you will make the dressing. Whisk together the mayonnaise, white vinegar, sugar, celery salt, and ground pepper. Do a quick taste to see if you prefer to adjust any of the flavors (keep reading for a few suggestions).

 

Next, you’ll want to pour the mayo dressing mixture over the shredded cabbage coleslaw mix. Blend to coat the cabbage mixture. I generally use tongs to avoid smashing the cabbage, but a wooden spoon would work well, too.

Lastly, cover and chill in the refrigerator for at least one hour. Less time means bigger pieces of coleslaw where it “looks” fresh and homemade. However, if you can make it a day ahead of time, your flavors will marinate really well!

Substitutions

You could substitute sea salt for celery salt. Start with one-half teaspoon of sea salt and adjust to your taste preferences. Here are nine more celery salt alternatives if you don’t have any on-hand. 

 

Pro-Tips

Make ahead of your dinner! If you prefer a thinner coleslaw mixture, make this recipe a  day ahead of time to allow flavors to marinate.

Before poring over your shredded cabbage mixture, taste the dressing mixture. You can adjust the flavors by adding additional sugar or black pepper to taste. Want it extra creamy? Add an additional 1/4 cup of mayo. Want it thinner? Add an extra one-half tablespoon of white vinegar to the dressing. 

 

Storage Suggestions:

After mixing the dressing over the shredded coleslaw mix, pour into a smaller serving dish. Cover and chill in the refrigerator. If you aren’t serving the slaw within the day, I recommend storing in a glass container. These are my favorite and keep our dishes tasting fresh! Store in the fridge for up to 3 days.

Similar Recipes:

These are some of my favorite BBQ sides to build out an easy make ahead BBQ get together.

• No Bake Cookie Dough Dessert
• Quick Southern Pimento Cheese Dip
• Cold & Creamy Black Olive Dip

 

Tools Needed For this Coleslaw Recipe

• Silicone Tongs
• Whisk
• Wooden Spoon
• Glass Storage

 

 

 

 

 

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