Summer Coleslaw is a staple at our summer barbecues! It goes great on its own or topping a delicious pulled pork sandwich!
When I was in high school I remember my mom asking me to make coleslaw. I think it stands out because I really refused to cook while I was growing up. I would do fun stuff like bake or make treats if I felt inspired but it was VERY rare for me to cook or make part of dinner. I tried to remember what went into it and was pretty proud of myself and the final result. We sat down to have dinner as a family and both my parents asked me what made me put raisins in. I was confused because I could have sworn that we had raisins in our normal coleslaw. Guess not! It was a happy mistake because it tasted amazing and now it’s one of my favorite coleslaws to make in the summer, hence the name Summer Coleslaw!
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This really couldn’t be any easier to make. If you’re wanting to make it a few hours ahead of time for a party or big dinner I’d make the sauce in the bottom of the bowl and top with the cabbage but wait to toss until you’re ready to serve it up. If you do it ahead of time it’ll get pretty soft. I like a bit of crunch from the cabbage so I hold off. When we have pulled pork sandwiches I HAVE to top it with Summer Coleslaw! My husband will not try them together but at some point I will win out and he WILL realize how amazing they are together!!! 😉
- 2 tbsp white vinegar
- 2 tbsp honey
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp celery seed
- 1/2 cup Mayo
- 4 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup raisins
- In a large mixing bowl whisk together the white vinegar, honey, salt, pepper, celery seed and Mayo
- top with cabbage, carrots and raisins and toss until coated
- serve or place in fridge until ready to eat
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