Irresistibly Creamy Coleslaw Recipe for Summer BBQs

Nothing gets a party started quite like a bowl of creamy coleslaw. Picture this: crunchy cabbage mingling with crisp carrots, all swimming in a luscious, tangy dressing that dances on your taste buds. It’s the kind of dish that can transform even the most mundane barbecue into a culinary festival. You take one bite, and suddenly you’re transported to sun-drenched summer picnics, where laughter fills the air and the smell of grilled burgers wafts through the breeze. For more inspiration, check out this lunch side options recipe.

I have fond memories of my Aunt Carol’s backyard gatherings, where her creamy coleslaw was the star of the show. It always seemed to vanish within minutes, as everyone clamored for another serving. Whether it’s a potluck, picnic, or just a regular Tuesday night, creamy coleslaw fits right in. Trust me; once you try this recipe, your taste buds will thank you for this delightful adventure.

I remember bringing this creamy coleslaw to a family reunion last summer, and everyone couldn’t stop raving about it.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Green Cabbage: Choose a fresh head with tight leaves; it’s crucial for that satisfying crunch.
• Carrots: Opt for crisp carrots; they add color and sweetness to the slaw.
• Mayonnaise: Use high-quality mayo for a rich and creamy texture; trust me, your taste buds will thank you.
• Apple Cider Vinegar: This adds a lovely tang that balances out the creaminess beautifully.
• Sugar: A touch of sugar enhances the flavors; just don’t overdo it unless you want dessert.
• Salt and Pepper: These basic seasonings are essential for bringing all those flavors together.
• Dijon Mustard (optional): If you’re feeling adventurous, this adds an extra layer of flavor that’s hard to resist.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Prepare Your Veggies: Start by shredding half a head of green cabbage and grating 2-3 medium carrots until you have about four cups total. Enjoy those lovely colors coming together!

Mix Up the Dressing: In a large bowl, whisk together one cup mayo, two tablespoons apple cider vinegar, two tablespoons sugar, one teaspoon salt, and half a teaspoon pepper until smooth and creamy.

Combine It All Together: Add the shredded cabbage and grated carrots to your dressing mixture. Stir gently until everything is evenly coated in that glorious dressing.

Taste Test Time!: Give your coleslaw a little taste test here; adjust seasoning if needed. Maybe add more sugar or vinegar according to your preference—it’s all about finding that perfect balance!

Chill Out!: Cover your bowl with plastic wrap and let it chill in the refrigerator for at least an hour before serving. This allows all those fabulous flavors to meld together beautifully.

Serve & Enjoy!: Once chilled, give it another good stir before serving up alongside burgers or fried chicken. Watch as everyone dives into this creamy delight with smiles on their faces! For more inspiration, check out this dinner side dishes recipe.

Perfecting the Cooking Process

Start by shredding the cabbage and carrots finely for that perfect crunch. Whisk together the dressing while letting the veggies marinate to soak up all the delicious flavors.

Add Your Touch

Feel free to add extras like diced apples, raisins, or even spicy jalapeños for a kick. You can also swap mayonnaise for Greek yogurt if you want a lighter version!

Storing & Reheating

Store your creamy coleslaw in an airtight container in the fridge for up to three days. For best results, avoid reheating; serve it cold for maximum crunch.

There was that one time my cousin brought her famous potato salad to our family barbecue, and I proudly served my creamy coleslaw next to it. You would think I was offering gold! Everyone raved about how refreshing it was, making me realize that sometimes simple recipes are the ones that steal the show.

FAQ

Can I use pre-packaged coleslaw mix?

Yes, pre-packaged mixes save time and are perfect if you’re short on fresh veggies.

How long does creamy coleslaw last in the fridge?

Creamy coleslaw stays fresh for about three days when stored properly in an airtight container.

What can I substitute for mayo in creamy coleslaw?

Greek yogurt or sour cream works great as a healthier alternative to mayonnaise in creamy coleslaw.

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📖 Recipe Card

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Creamy Coleslaw

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• Author: mydishtoday
• Total Time: 0 hours
• Yield: About 6 servings 1x

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Description

Creamy coleslaw is the ultimate crowd-pleaser that adds a burst of flavor and crunch to any meal. This delightful dish features fresh cabbage and crisp carrots enveloped in a tangy, creamy dressing, making it perfect for summer barbecues or family dinners. With minimal ingredients and easy preparation, you’ll want to serve this coleslaw at every gathering. Enjoy it as a refreshing side or as a topping for your favorite sandwiches!

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Ingredients

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• 4 cups shredded green cabbage (about half a head)
• 2–3 medium carrots, grated
• 1 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Dijon mustard (optional)

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Instructions

1. Prepare the veggies: Shred the cabbage and grate the carrots until you have about four cups combined.
2. Mix the dressing: In a bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and pepper until smooth.
3. Combine: Stir the shredded cabbage and grated carrots into the dressing until evenly coated.
4. Taste test: Adjust seasoning with more vinegar or sugar if desired.
5. Chill: Cover and refrigerate for at least one hour to let flavors meld.
6. Serve: Give it a final stir before serving alongside your favorite dishes.

• Prep Time: 15 minutes
• Cook Time: N/A
• Category: Side Dish
• Method: No cooking required
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 250
• Sugar: 6g
• Sodium: 350mg
• Fat: 22g
• Saturated Fat: 3g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 10mg