Easy Cole Slaw

When summer rolls around, easy cole slaw (or coleslaw) comes into my rotation for picnics, BBQs, and simple suppers. A great make-ahead side dish, this salad only improves over a day or two. I like to make a batch and enjoy it for several days. 

There is no relation between grocery store cole slaw and this homemade version. Filled with  fresh vegetables and lightly dressed, this easy cole slaw is healthy and delicious. Especially if your main dish is plain looking, the colors in this salad really brighten up your meal.

I won’t describe the stuff that sits in the grocery store deli display because my mom taught me not to say anything if I don’t have anything nice to say.  Be sure, though, that I’m in favor of  this homemade cole slaw every time. 

By the way, the secret ingredient in this cole slaw is celery seed. While you don’t eat those seeds on their own, they add immeasurably to the overall taste of this dish and others. You can buy a small container (less than 1 ounce/30 g) that will provide enough for many batches of this cole slaw. Plus you can use them in other salad dressings, sauces, brines and dry rubs. You can even use celery seeds in soup stock, boiling liquid for shellfish, or meatloaf. 

This salad works well no matter what equipment you have – or don’t. While you are welcome to cut the vegetables with a mandoline or a grater, that isn’t necessary. All you truly need are a cutting board, a knife, two bowls, measuring spoons, and something with which to mix the salad.

Check out this box grater, which my mom called a finger ripper. Despite many injuries from grating too close to the end of a chunk, I still love using it. However, for this salad, I prefer hand-cutting the vegetables in matchstick-sized pieces, like those on the right. 

You can make this cole slaw in minutes and put it in the refrigerator at night and serve the salad the next day. It’s simple to change the number of servings, too. Just keep the ratios of the various ingredients roughly the same. 

The dressing contains a small amount of mayonnaise, so the cole slaw should be kept refrigerated. When you first add it to the vegetables, the dressing may seem inadequate. But trust me – the amount specified makes for a nice, light dressing. After mixing the dressing and vegetables together, let them sit together in the refrigerator for at least an hour before you add extra dressing. 

I think this cole slaw improves after you refrigerate it for at  least an hour or so, giving the flavors time to meld.  However, that’s not essential. For cole slaw (or coleslaw) without mayonnaise, check out my health salad/cole slaw. 

This post is updated from an earlier version. The photos are new and the post is now part of a Progressive Eats salad party, but the recipe remains basically unchanged. (I did add a bit more mustard this time around and did not use the optional apple cider vinegar.) In case you wonder what my original photos looked like, here is one that shows how I slice the cabbage into shreds. 

And now, back to my current post and photos 🙂

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Summer and Fall Salads, and our host is Jane who blogs at The Heritage Cook.

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. The host choses the theme for the month and members share recipes suitable for a delicious meal or party. You can hop from blog to blog to check them out. Come along and see all of the delicious and inspired dishes!