Summer Coleslaw
This amazing summer coleslaw is the perfect combination of crunchy cabbage, flavorful onion, and a creamy, tangy, delicious dressing that ties it all together, making it perfect for potlucks or as a summer side.
In this post find tips for how to add extra flavor to your coleslaw, how to make it ahead, store it for later, and what you should serve it with.
Why Use Both Red and Green Cabbage
In this coleslaw recipe I am breaking the mold by not just using green cabbage, but instead using both green and red. Using both red and green cabbage adds a pop of color to the dish, and also adds to the flavor and nutritional value.
Let’s talk nutrition for a second: Red cabbage is great for heart health and reducing inflammation because it is rich in anthocyanins, which are potent antioxidants. Green cabbage is an excellent source of vitamin C, vitamin K, and fiber.
The combination of both cabbages gives a balance of texture, color, and flavor to the coleslaw.
How to Make Coleslaw Sauce
Coleslaw is really a simple dish of shredded cabbage, and in this case onion, the sauce or dressing is what really brings it to life. The coleslaw sauce gives it the signature tangy flavor. So to make coleslaw, especially this summery, delicious coleslaw, here is what you need to do.
- Shred cabbage
- Shred onion
- Mix together coleslaw sauce
- Stir or toss it all together
- Refrigerate and serve
Tips for Shredding Cabbage and Onions
Shredding cabbage can be a time-consuming task, but I have found I like a freshly shredded cabbage far more than buying the pre-shredded mix you can get for coleslaw. It is worth the effort to achieve a nice shred, so here are some tips to make the process easier:
- Remove the tough core of the cabbage before slicing it.
- Use a sharp knife or a mandoline slicer to cut the cabbage into thin, even slices.
- For a more delicate texture, especially if you have a woody cabbage, soak the shredded cabbage in cold water for 30 minutes before drying it with a clean kitchen towel.
Mixing Coleslaw Dressing/Sauce
Mixing up the sauce is simple. Here is what you need:
- 1/2 cup plain yogurt
- 1/2 cup mayo
- 1 tsp celery seed
- 1 Tbs dijon mustard
- 1/4 cup white wine vinegar
- 1/4 cup white sugar
- salt and pepper to taste
Instructions:
- In a small bowl, whisk together the sauce ingredients until smooth
- Taste and adjust the seasoning as needed. This is really the key here, as
- Pour the sauce over the shredded cabbage and onions, then toss until well coated.
How to Add Extra Flavor
If you want to add some extra flavor to your coleslaw, or mix things up a little, here are some ingredients you can try adding:
- Carrots – You have grated onions, but why not toss in some grated carrots to add a pop of color and a touch of sweetness to the coleslaw.
- Jalapeños – Want some heat? Try adding finely chopped jalapeños for a spicy kick! Just remember to remove some (or all) of the seeds if you don’t want it too hot.
- Cilantro – I am a big fan of adding some herbs to coleslaw, adding chopped cilantro can add a fresh, flavor and be delicious.
- Pineapple – diced pineapple can add a tropical twist to the coleslaw.
- Herbs or cayenne to the dressing- Adding a little spice or herbs to the dressing can really change the flavor as well.
Making it Ahead and Storing
Coleslaw is a great dish to make ahead of time, as it allows the flavors to meld together, and the cabbage is sturdy enough to not get too soggy in the fridge. However, even with that said, here’s the best way to make ahead and store coleslaw:
- Make the coleslaw sauce and store it in an airtight container in the refrigerator.
- Shred the cabbage, onion, and any other vegetables you want to add and store them in an airtight container in the refrigerator.
- When you’re ready to serve, toss the shredded vegetables with the coleslaw sauce.
If you have already made it fully, that is okay too, cColeslaw can be stored in the refrigerator for up to three days. If you notice the cabbage getting soggy, drain any excess liquid out, and give it a quick toss before serving, and consider tossing some freshly shredded cabbage into the mix to give it back some crunch.
What to Serve it With
Summer coleslaw is versatile and complements a variety of meals. Here are some ideas for what to serve it with:
- BBQ ribs or pulled pork
- Grilled chicken or fish
- Hamburgers or hot dogs
Summer Cole Slaw
Ingredients
- 3 cups green cabbage shredded
- 3 cups purple cabbage shredded
- 1/2 a yellow onion sliced very thin
Sauce
- 1/2 cup plain yogurt
- 1/2 cup mayo
- 1 tsp celery seed
- 1 Tbs dijon mustard
- 1/4 cup white wine vinegar
- 1/4 cup white sugar
- salt and pepper to taste
Instructions
- Add all the sauce ingredients into a large bowl, and whisk together until smooth. Taste, and adjust seasoning to your preference.
- Shred cabbage and onions using a sharp knife or mandolin slicer. If cabbage is tough, soak in ice cold water for an hour, then dry completely.
- Toss the sauce and shredded cabbage and onions together in the large bowl until well coated.
- Cover coleslaw and refrigerate at least an hour before serving for best results, but can be served immediately.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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