Coleslaw So Easy You’ll Question Why You Ever Bought It

ByAmelia

Coleslaw shouldn’t require a culinary degree or a trip to the store. Yet somehow, most recipes make it seem like you’re solving a Rubik’s Cube. Not this one.

This is the lazy genius of coleslaw—minimal effort, maximum flavor, and zero regrets. Perfect for BBQs, meal prep, or when you just need something crunchy to distract from your life choices. Ready to outshine store-bought slaw in under 10 minutes?

Let’s go.

Why This Recipe Works (Spoiler: It’s Stupidly Simple)

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No obscure ingredients. No fancy techniques. Just crisp cabbage, a tangy-sweet dressing, and a texture that won’t turn to mush.

The magic? Balance. Creamy but not gloppy, crunchy but not stubborn, and flavorful without assaulting your taste buds. It’s the Goldilocks of coleslaw—just right.

Ingredients You Probably Already Have

  • 4 cups shredded cabbage (buy pre-shredded if you’re anti-chopping)
  • 1 large carrot, grated (for color and a hint of sweetness)
  • ½ cup mayonnaise (the glue holding this masterpiece together)
  • 2 tbsp apple cider vinegar (tangy kick)
  • 1 tbsp honey or sugar (to tame the vinegar)
  • ½ tsp celery seed (secret weapon)
  • Salt and pepper (because seasoning exists)

Step-by-Step: Coleslaw in 5 Minutes Flat

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  1. Shred it. Toss cabbage and carrot in a large bowl.

    If you’re using pre-shredded, give yourself a pat on the back.

  2. Whisk the dressing. Mayo, vinegar, honey, celery seed, salt, and pepper in a small bowl. Taste it. Adjust if needed (more honey? more vinegar?

    You do you).

  3. Combine. Pour dressing over veggies and mix until everything’s coated. Don’t over-stir—you’re not making cement.
  4. Chill (optional). Let it sit for 10 minutes if you can wait. The flavors get better, but we won’t judge if you eat it straight away.

How to Store It (Because Leftovers Are Rare)

Keep it in an airtight container in the fridge for up to 3 days.

The cabbage will soften slightly, but it’s still delicious. Pro tip: If you’re prepping ahead, store the dressing separately and mix it in right before serving to keep it extra crisp.

Why This Recipe Is a Win

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  • Budget-friendly: Cabbage is cheaper than therapy.
  • Versatile: Pair with pulled pork, burgers, or eat it straight from the bowl.
  • No-cook: Perfect for summer when turning on the stove feels like a betrayal.

Common Mistakes (Don’t Be That Person)

  • Over-dressing: Soggy coleslaw is sad coleslaw. Start with less dressing—you can always add more.
  • Ignoring celery seed: It’s the MVP of flavor.

    Skip it, and your slaw will taste basic.

  • Using wilted cabbage: Fresh = crunch. Limp cabbage belongs in the compost.

Swaps and Upgrades

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  • Vegan? Swap mayo for vegan mayo or Greek yogurt.
  • Extra crunch? Add sliced almonds or sunflower seeds.
  • Spicy kick? A dash of hot sauce or sriracha never hurt anyone.

FAQs

Can I use red cabbage instead?

Absolutely. It’s prettier and has a slightly peppery taste.

Mix it with green cabbage for a colorful bowl.

Why does my coleslaw get watery?

Cabbage releases water over time. Toss it with a pinch of salt before adding dressing, or drain excess liquid before serving.

Can I freeze coleslaw?

Please don’t. Frozen cabbage turns into a sad, mushy mess.

What’s the best mayo to use?

IMO, Duke’s or Hellmann’s.

But use whatever you have—just don’t tell the mayo purists.

Final Thoughts

This isn’t just coleslaw—it’s a 10-minute lifeline for potlucks, weeknight dinners, and last-minute BBQ invites. Ditch the store-bought gloop and make this instead. Your taste buds (and your wallet) will thank you.

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