Description
This easy coleslaw is the perfect side dish for BBQs, potlucks, and summer cookouts. Made with crisp cabbage, fresh carrots, and a tangy, creamy dressing, this quick coleslaw recipe comes together in just minutes!
Scale
Ingredients
For the Slaw:
- 1 ½ cups chopped red cabbage
- 1 cup chopped green cabbage
- ¼ piece of each thinly sliced bell peppers (a mix of red, yellow, and green for a pop of color)
- 1 small carrot, shredded
- 6 maraschino cherries, chopped (trust me on this—it’s a game-changer!)
- 9 scallions (green onions), chopped
For the Dressing:
- 1 cup mayonnaise (adjust to your preferred creaminess)
- 2 tsp lemon juice, freshly squeezed
- ½ tsp yellow mustard
- 3 tsp brown sugar
- Salt and black pepper to taste
Garnish with finely chopped Parsley.
Instructions
- Prep the veggies: Add your red sliced cabbage, green cabbage, bell peppers, shredded carrot, cherries and scallions to a bowl. Give it a light toss to combine all those bright, beautiful colors.
- Make the dressing: In a small bowl, whisk together the mayo, lemon juice, yellow mustard and brown sugar.
- Combine it all: Pour the creamy dressing over your veggies and mix everything gently but thoroughly until each piece is well-coated. Add salt and pepper to taste. Garnish with finely chopped parsley.
- Chill it out: Refrigerate for at least 30 minutes to let the flavors come together.
- Serve & enjoy I love enjoying this coleslaw as a tasty topping for juicy beef sliders. It also works wonderfully as a side dish with almost any rice dish. I often pair it with grilled fish, jerk chicken and rice and peas, or even a succulent Christmas ham!
Tips for the Perfect Coleslaw:
- Texture matters: Shred the cabbage thinly for a better bite. A mandoline slicer works wonders here if you have one. I am a bit old school, so I simply used a knife.
- Make it your own: The great thing about this recipe is you can adjust the flavors to your liking.
- I’d love to see your creations, so tag me when you try this out!