I love a good coleslaw, I always have. According to google and every search I did on the history of coleslaw, it originated from a Dutch word, “koolsla”, or cabbage salad. Yep, that’s what it is, a cabbage salad. To me, it’s a necessity anytime BBQ is involved.
I know some people like to use those coleslaw dressings from the grocery store, but I have to be honest, they gross me out. I don’t like them at all. It’s too easy to make, why buy a pre-made dressing? Plus, you don’t have all the extra junk that has to be thrown in there to preserve the dressing.
The ingredients are simple, mayo, milk, salt, vinegar, lemon juice, sugar, and of course, cabbage. For those of you that know me, you know I am not a mayo fan. My family loves this version, but I have to say, I would love to replace 1/2 the mayo with some greek yogurt. So, there’s a healthy tip for you.
I also like the chopped cabbage. This is a breeze to eat and it holds on to the dressing really well. You could most certainly use the shreds or shred yourself. I love the uniformity of the chopped cabbage, it makes my heart happy.
This is definitely a summer dish. It is the perfect side to BBQ chicken or pork. Add some baked beans and potato salad and it’s a winner. A few food safety tips though. If taking it outside, set it on top of an ice bowl to keep it cool. Mayo and summer heat do not mix – trust me on this one.
One more thing, coleslaw is not an immediate gratification dish, it needs to sit. Time is the secret to this recipe.
- 1/4 cup olive oil mayonnaise, or 2 tablespoons mayo and 2 tablespoons greek yogurt
- 1/4 cup reduced fat milk
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
- 14 ounces of chopped cabbage mix
- Mix all ingredients for the dressing (mayo to salt) in a medium sized serving bowl
- Add cabbage and stir
- Cover and store in the refrigerator for at least 2 hours