What’s a BBQ or a potluck without Classic Coleslaw? This easy and refreshing dish is a side dish star and a must have at every get together!
Cool and tangy, everyone loves a good coleslaw at the BBQ and this one is not only easy to make but also so delicious to eat! Pre-shredded carrots and cabbage make assembly easy and all you need for the dressing is mayo, milk, seasonings, vinegar, and onion and you’ll have everyone’s favorite Classic Coleslaw ready in no time.
You Complete Me
Honestly, coleslaw is a significant requirement when it comes to potlucks, but it’s practically essential at BBQs! Nothing offsets delicious heavy food like light and tangy coleslaw, and you can have it as a side or pile it high on top of pulled pork. I love making this Classic Coleslaw up in the morning and letting it sit in the fridge, so all the flavors really mix, which gives me lots of time to cook up a ton more food. No BBQ is complete without this creamy and flavorful coleslaw!
Other Recipes to Serve with Classic Coleslaw
- Are you looking for a new way to serve up tasty coleslaw? Break out your crock pot because you’re gonna want to try Crockpot Honey BBQ Pulled Chicken– this sandwich is amazing when topped with coleslaw!
- Let’s be honest, you can’t have a BBQ without coleslaw and you certainly can’t have one without smokey and buttery Grilled Corn on the Cob. I don’t make the rules.
Ingredients
Veggies: You will need a bag of pre-shredded coleslaw mix, which has both cabbage and carrots. You will also need an onion, either white or yellow, your choice.
Condiments: Mayonnaise, white vinegar and lemon juice are all needed for the dressing.
Seasonings: Salt, pepper and granulated sugar are needed.
Dairy: You will need a little milk for the dressing so use what you like or have on hand.
How to Make Classic Coleslaw
STEP ONE: In a large bowl, add all of the coleslaw mix and then set aside to work on the dressing. Using a food processor or blender, add the rest of the ingredients and process or blend until the dressing is nice and smooth.
STEP TWO: Pour the dressing over the cabbage mix and thoroughly toss everything to coat the cabbage mix well.
STEP THREE: Cover the bowl and place it in the fridge to chill for at least 2 hours. Stir again before serving.
Tips for Success
- Coleslaw is a great dish to make ahead of time! Giving the slaw time to sit helps develop all the flavors for a really great dish. If you make it well in advance, there is a chance that the coleslaw might become watery- if this happens, drain off a bit of the water and then mix in a little bit of mayo. Your coleslaw will be good as new and just as tasty!
- You can’t freeze coleslaw for later, but it does store well in the fridge, covered, for 3-5 days.
- If you have cabbage that you need to use, or you just want to make this slaw from scratch, simply purchase a cabbage- green, red, or one of each- and cut the cabbage in half. Cut away the core and finely cut the cabbage, or use a mandolin. For the carrots, use the large holes in a grater to shred them. From there, you can follow the rest of the recipe and have really fresh coleslaw!
What is coleslaw mix made of?
These days there are many different mixes on the market and each one is delicious to make coleslaw with! The typical mix you will find is the combination of green cabbage and carrots, but you can also find green and red cabbage with carrots. Finding mixes that include shredded broccoli and radish is a great way to include more vegetables in your dishes. There are additions that you can add on your own as well, such as sliced apples or using a vinaigrette rather than a mayo based dressing. Coleslaw is so wonderfully versatile! As a side note, most mixes are pre-washed and ready to use but check your bag to ensure.
What do you eat coleslaw with?
I think a better question might be, what DON’T you eat with coleslaw? I have seen plenty of pictures of BBQ feasts and those plates were piled high with BBQ chicken, coleslaw, pasta salad, potato salad and a chunk of cornbread! While coleslaw is usually mayo based, the water in the cabbage and carrots and the acidity in the vinegar does a great job of cutting through the heaviness of most meals and complement a variety of main dishes, so it is the perfect side dish at every event, no matter what is being served!
Impress everyone at the potluck with these slaw-tastic variations!
*This post was originally posted on 07/27/2015.
Equipment
Ingredients
- 16 ounces prepared coleslaw mix (see note)
- ½ cup mayonnaise
- ¼ cup milk
- â…“ cup granulated sugar
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons white vinegar
- 1 tablespoon lemon juice
- ¼ cup yellow onion peeled and diced
Instructions
- Add the coleslaw mix into a large bowl. Set aside.
- Add the mayo, milk, sugar, vinegar, lemon juice, and onion to a blender. Blend until smooth.
- Pour the dressing over the coleslaw mix and use a pair of tongs to toss everything together. Make sure the cabbage and carrots are well coated.
- Cover the bowl with plastic wrap and store in the fridge until ready to serve. (I highly recommend making the coleslaw at least 2 hours ahead of time for the best flavor. You can even make it the night before.)
Pamela says
This coleslaw was so good minus the onion . This will be my go to recipe from now on . My whole family loves it . I saved it on Pinterest. Thank you.
Aubrey Cota says
The best part of cooking is taking something and personalizing it, glad you were able to make it fit for you and your family. Thank you!