Easy Old Fashion Coleslaw

Coleslaw dressing is a simple mix of mayonnaise, vinegar, sugar, salt and pepper. 5 pantry ingredients. That’s it!

The work is in the shredding of the cabbage and carrots. At least it used to be. Now days you can get shredded coleslaw mix at your local grocer. However, I think it taste better if you shred your own, so that’s what I do. You can skip the purple cabbage if you choose; its main purpose is to make it pretty. It won’t change the taste.

I’m not a big fan of soggy coleslaw made in the traditional manner (disclaimer; unless it’s fresh). I’m not saying I won’t eat it (I’ve had my share), I’m just saying that there are other options.

One of my favorite ways to fight the soggy slaw is to serve it like an un-tossed salad; it keeps the cabbage crispy making the whole coleslaw experience feel light and fresh.

Easy Old Fashion Coleslaw

1          med    cabbage, shredded (about 3 pounds)

1          med.   carrot, grated

1/4       cup     purple cabbage, shredded (optional)

**canned crushed or chunk pineapple or mandarin oranges, drained (optional)

Cole Slaw Dressing

1          cup     mayonnaise

1/4      cup   white vinegar

1/4      cup      sugar

1/2      tsp.      kosher salt

1/2      tsp.      black pepper

*** 1 medium cabbage with give you about 8 cups of shredded.

Coleslaw served like a salad;

Mix the shredded cabbages and carrots together and keep them separate from the dressing in the fridge. When you’re ready to serve, place the slaw mix on a platter or in individual bowls like you would a salad. Then generously drizzle dressing over the cabbage just before serving. This will keep the cabbage crispy. You can top it with canned crushed pineapple or mandarin oranges.

This method makes it so you can have crispy coleslaw ready to assemble all the time. I keep a batch of coleslaw dressing in my fridge for that exact reason.

Traditional Coleslaw

Mix everything together about an hour before serving and keep chilled. I like to add crushed pineapple or mandarin oranges to this also.

This method is great for feeding a crowd, but will get watery as it sits. For leftovers, strain out the extra liquid before placing it in the fridge.

Half Batch Cole Slaw Dressing

1/2 cup mayonnaise

2 Tbsp. white vinegar

2 Tbsp. sugar

1/4 tsp. kosher salt

1/4 tsp. black pepper