Coleslaw

BBQ season is upon us! Nothing goes better with some BBQ than coleslaw! It’s easy to make and it tastes best if you make it a day in advance.  When you mix together everything in this recipe, it becomes more flavorful if you refrigerate it at least 4 hours and tastes even better if marinating overnight.  The cabbage needs time to “bleed” some liquid out and an soak up the flavor of the salad dressing.  When you first mix the coleslaw ingredients, it seems heavy on the mayo and not very flavorful.  But after a few hours, things start to marinate together, the flavors marry, and there’s a cool crispiness to each bite.  A perfect balance to whatever hot food you cook on the grill.  This recipe uses half a head of cabbage.  That feeds about 4 people.  If you want to use the whole head of cabbage, just double the amount of ingredients.

Gather up your ingredients.

Slice the cabbage about 1/4″ thick.

Add all the ingredients to a mixing bowl.

Mix the ingredients together and refrigerate at least 4 to 24 hours.  If you have the time, overnight is just perfect!

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Coleslaw

Coleslaw
  • Author: Kathleen

Instructions

½ head green cabbage
½ cup shredded carrots
¾ cup mayonnaise
1 teaspoon celery seed
½ teaspoon salt
½ teaspoon black pepper
3 tablespoons apple cider vinegar
½ teaspoon granulated sugar
2 tablespoons water

Notes

Slice the green cabbage to ¼” strips.
Add sliced cabbage, shredded carrots, mayonnaise, and celery seed in a large mixing bowl.
In a small bowl, whisk together apple cider vinegar, sugar, salt, pepper, and water.
Pour mixture over ingredients in bowl.
Gently toss all ingredients together until well combined.
Cover with plastic wrap and marinate for 4 to 24 hours.

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