What’s a picnic without coleslaw! I think of this coleslaw recipe in the spring and summer, and then again in the fall and winter. This really is an all-season side dish that suits a lot of meals. This spring we’re packing this in the cooler to take with us when we’re picnicking on the bank of a stream we’ve been fly fishing, and while we’re scouting for turkeys as the season is about to open. It’s always a welcome dish at potlucks, BBQ’s and the end-of-school events before the kids are freed for the summer.
Change Up Your Coleslaw!
This is a basic recipe. You can do a lot to change it up by adding one to one and a half cups of:
- chopped walnuts
- grapes, cut in half
- fresh peas
- Use 1/2 cup mayo and 1/2 cup sour cream instead of one cup mayo
- 1/2 to 1 teaspoon cumin – no more than a teaspoon
- 1 tablespoon celery seed
- 1/4 cup chopped chives
- 2 tablespoons poppy seeds
Coleslaw Recipe - & How to Change Up the Basic Recipe
- 1/2 red cabbage shredded
- 1/2 green cabbage shredded
- 2 carrots medium size
- salt optional, to sprinkle on very wet cabbage
- 1 cup mayonnaise
- 1/2 cup sugar
- 1/4 cup apple cider vinegar
- 1-3 teaspoons salt adjust to suit your taste
- 1 tablespoon pepper adjust to suit your taste
- Slice and/or chop the cabbage into fine pieces. If the cabbage is very wet, sprinkle it with salt and set it aside. Don't add salt to the slaw sauce if you salt the cabbage. Shred the carrots. Mix the cabbage with the carrots and blend well.
- Mix all ingredients together and stir until the sugar dissolves. Mix the sauce, cabbage and carrots together. Let chill in the refrigerator until ready to serve.