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Coleslaw. The stuff picnics are made of. Or destroyed by. I have had my share of absolutely horrid coleslaws over the course of my many summers. But I’m the first to say that a good coleslaw is the BEST part of a good burger lunch. It can make or break my shrimp tacos. And gosh darn, you can’t have pulled pork sandwiches without it! No, slaw is vital to summer happiness. Today I’m handing out my best classic coleslaw recipe.
Let’s talk coleslaw. Most coleslaw is made with cabbage shreds and a cream sauce. The cream sauce consists of some sort of mayo ingredient, vinegar, and sugar. There are changes and a bit more added, of course, but that’s the basics. It isn’t difficult to follow a basic slaw recipe at all. Especially now that you can buy slaw mix right in the produce section awaiting the final sauce mix. It couldn’t be easier.
I want you to try making a real, honest to goodness, homemade slaw sometime soon. Shred your own cabbage, mix up a sauce, and pop it into the fridge. You may never make it again, true. But it’s a great feeling to be able to know HOW.
- 1 head of cabbage shredded or sliced thinly or 1 package of coleslaw mix
- 3 tablespoons white sugar
- 1 cup mayo
- 2 tablespoons cider vinegar you can use white wine, if needed
- 1/2 teaspoon each of salt and pepper
- 1/3 cup minced onion optional
- 1/2 teaspoon celery salt optional
- Mix all together.
- Let sit in fridge for a couple hours before serving.
I prefer using more purple cabbage than green because I adore the color that it brings. But, go ahead and skip the purple cabbage and use entirely green cabbage for that classic look. You can do this! And dang, your next picnic will be the bomb!