Quick and Easy Coleslaw
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Serves: 8
Colelsaw is one of those traditional side dishes at backyard (or stovetop!) barbecues. Using a bagged Coleslaw mix makes it supser-convenient. But, be sure to make your own dressing. I used a 16-ounce bag for the amount of dressing in this recipe.
If you cannot find or would prefer to prepare your own veggies, feel free to slice up some green and purple cabbages and grate fresh carrots for your own slaw mix. Adjust any ingredients as you desire. More or less salt. More or none at all of a bell pepper. This recipe can be adjusted easily.
If you’re into the low carb/Keto diet, a couple of substitutions here can adapt this reicpe to your lifestyle, and most likely you’ll already have these low carb ingrdients in your pantry. Substitute the same amount of avocado mayonnaise for the regular mayonnaise. Use Swerve confectioners’ sugar instead of regular white granulated sugar, again, keeping the amounts the same. It’s all 1:1 substitutions. Feel free to leave out the carrots if you are trying to keep carbs as low as possible.
The dressing ingredients in this Quick and Easy Coleslaw just require measuring and then whisking all together. How simple is that?
Check out my Marinated Cucumbers , Cowboy Beans, and Broccoli Slaw for other great side dishes for a potluck or barbecue.
Quick and Easy Coleslaw
Ingredients
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoons sugar
- 2 tablespoons apple cider vinegar
- 1 teaspoon onion powder
- 1 teaspoon celery seed
- 16 ounce bag pre-shredded coleslaw mix
- 1 cup carrots, shredded
- 1/4 cup red onion, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 3 green onions, thinly sliced
- 1 serrano or jalapeno pepper, seeded and thinly sliced, optional
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly cracked black pepper
Instructions
- Make the dressing: In a small bowl, whisk the mayonnaise, mustard, sugar, vinegar, onion powder, celery seed, salt, and pepper.
- In a large mixing bowl, toss the slaw mix, carrots, red onion, red bell pepper, green onions, and serrano, if using.
- Pour the dressing over the vegetables and combine well.
- Taste for seasoning and adjust as needed.
- Can be served immediately or chilled for later.
- Store leftovers in an air-tight container in the refrigerator for up to 4 days.
This was easy enough that I didn’t miss the convenience of a bottle, and tasted better, by far.