My dad used to love the Classic Coleslaw recipe that mom used to make. Back when I was a kid, there were not a lot of varieties to the basic coleslaw salad recipe like there are now. You just didn’t mess with coleslaw. We had it a lot with fried chicken and while I do not make it often enough, it goes perfectly with ribs, pulled pork and beef. It also is a nice weekend BBQ side dish. This post contains affiliate links.
I like to buy the cabbage heads and shred it myself with a lettuce knife, but you can use a bagged slaw mix to save you some time. Look for one that has some good color, a lot of the slaw mixes look (and taste) bland so I recommend taking a few minutes to cut the ingredients yourself. By the way, if you have never used a lettuce knife, it allows you to cut your lettuce or cabbage without tearing it and is wonderful.
This is the best coleslaw salad recipe for a barbecue or picnic, in my opinion. It goes great with fish tacos, BBQ ribs, fried chicken, pulled pork tacos and sandwiches. There is just something about paring the slightly sweet and tangy crunchy coleslaw with a favorite main dish that is fabulous.
While, this coleslaw dressing recipe is mayonnaise-based, but you can make it with yogurt as well.
Are you planning any picnics or BBQs soon?
This is the perfect recipe for a side dish
I like to make it ahead of time and have it ready when I need it.
Other great takeaway salads are this creamy macaroni salad,
or this Broccoli pepper salad.
Classic Coleslaw Recipe
Classic Coleslaw Recipe
- 1 head cabbage
- 1 small head red cabbage
- 4 carrots
- 1/4 cup chopped onion
- 2/3 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup sugar
- 1 tablespoon white vinegar
- 1/2 teaspoon celery salt
- 1/2 teaspoon salt
- pinch pepper
Shred cabbages and place in a large bowl..
Peel carrots and grate.
Add carrots to bowl.
Note: You can substitute a bag of coleslaw mix for the first three ingredients.
In a small bowl, mix together other ingredients for dressing.
Pour dressing mixture over cabbage mix and mix together.
Season to taste and add more salt or sugar, if desired.
Chill at least 1 hour prior to serving.
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