This recipe for coleslaw is one of those recipes for the back pocket, particularly with all the cookouts during the summer. It is the right side of the last minute and is great for grilled meats and sandwiches.
Having it takes just minutes! It’s so rich, so delicious and refreshing. The perfect side dish for summer!
Without a big bowl of coleslaw, no summer potluck is that, and we think our recipe is the absolute best. Follow these three important rules and everybody will ask for your recipe.
Shred It Yourself
We can’t stress that enough! The pre-shredded stuff turns limp much quicker in the grocery store than freshly shredded, not to mention that it just doesn’t taste as good. Luckily, shredding cabbage is super easy— all you have to do is cut it thinly and shape it into perfect, crunchy shreds. As far as the carrots are concerned, you have to make your box grater good. This is our favorite one.
Add Some Vinegar
For coleslaw, mayo dressing is the standard. We consider the dressing may be too heavy sweet and fatty at times. Adding vinegar with some vivid and tangy dijon mustard makes the dressing really light up in the best possible way
We like to use apple cider vinegar, but it would also work with any lighter vinegar such as red wine, white wine or champagne vinegar.
Wait To Dress It
We like to keep our shredded vegetables and dressing separate in the fridge until time has been spent (or transported). And, instead of limping and laden with oil, the vegetables will be fresh and crunchy.
Consider this, too Perfect Margarita