If you’re looking for a coleslaw recipe for your next gathering, look no further! You’re going to love this recipe… it’s creamy, has some mustard zing and pairs perfectly with just about anything hot off the BBQ. In this creamy coleslaw recipe, we’ll work together to make this delicious side dish without a food processor in under 15 minutes. Let’s take a look!
This creamy coleslaw recipe is gluten free, paleo friendly and a simply sensational side dish.
The Best Coleslaw Recipe
Sometimes it takes guts to say “the best” about something. It’s so subjective… but this coleslaw recipe should really be at the top of the list of great coleslaws. The balance between the bitterness of the cabbage, the sweet tanginess of the sauce and fresh zip of the red onion is just delightful. Add in some whole grain mustard to the mix and you’ve got coleslaw nirvana.
This recipe has been inspired by a prepared coleslaw that we buy locally here in Aix en Provence. I was introduced to coleslaw with ancient (whole grain) mustard and the whole family just lit up when they tried it. I just knew I needed to remake this coleslaw myself and it has been received with overwhelming enthusiasm by friends and family. Give it a try. You’ll love it too.
Here’s what I have found about coleslaw: it is best about one hour after it is made. The individual flavors have just enough time to meld into one beautiful flavor note. The cabbage is still very crisp and the onions haven’t dissipated their bite. Fresh coleslaw is the best. Here’s a quick tip: if you’re going to a cookout or holiday gathering, bring the shredded veggies in a bowl and the sauce in another bowl. About an hour before everyone is ready to eat, mix them together. Not only will it taste incredible, but you’ll be the star showing everyone that you made it from scratch! That’s a win-win in my book.
An Easy Coleslaw Recipe
Let’s talk about why this is an easy coleslaw recipe:
- Time: It is ready in under 15 minutes start to finish (including most of the cleanup!). That’s pretty easy.
- Preparation: We don’t need to use a food processor. Food processors take time to setup, use and most of all to clean. It takes me 5 minutes to clean an put away the food processor alone. We can shred the carrots on a good sturdy box grater or using my favorite serrated peeler. If you don’t have one of these bad boys, add it to your list of must-have kitchen gadgets. I love it. If you look at the pictures below, in Step 2 you will see an easy way to shred cabbage without having to use a food processor. It’s fast and the cleanup is a snap.
- No Crazy Ingredients: We’re going to use cabbage, carrots, red onion, mayonnaise, sour cream, whole grain mustard, honey and spice.
Some recipes are best when kept simple. This coleslaw recipe is one of them. Easy steps, easy ingredients and a delicious outcome. Who could ask for more?
QUICK COOKING TIP: Make sure that you core the cabbage before making the coleslaw… particularly if you are not using a food processor. If you leave the core (the solid part at the root end of the cabbage) you will have some pretty decent chunks of solid cabbage that are a bit sour. To core the cabbage, cut the cabbage in half from stem to root. Using your knife, carefully slice out the core of the cabbage by slicing in at an angle from both sides of the core. If you mangle the cabbage a bit, no sweat. We’re chopping it up anyhow!
Ok… Let’s get to this delightful coleslaw recipe.
A simple and easy coleslaw recipe that is the perfect pairing for BBQ, pulled pork or the best side dish for a summer gathering. Simply delicious.
- 1/2 Green Cabbage, cored and shredded
- 4 Medium Carrots, shredded
- 1/2 Small Red Onion, sliced thinly (use more or less to taste)
- 3/4 Cup Mayonnaise
- 1/2 Cup Sour Cream
- 1/4 Cup Whole Grain or Ancient Mustard
- 1 TBSP Honey
- 1/2 TSP Kosher Salt
- Fresh Cracked Pepper
In a large bowl, add the shredded carrots, cabbage and onions. Set aside.
In a medium bowl, add the mayonnaise, sour cream, mustard, honey, salt and pepper. Mix well. Taste. Adjust the seasonings to your preference.
Pour the sauce over the shredded vegetables. Mix well.
Serve cold and happy eating!
If you are serving this with pulled pork, add just a touch more mustard. You might also want to add in some shredded Granny Smith apples… they taste absolutely delicious paired with pork.
If you don’t have honey, substitute sugar.
Please keep in mind that all mustards have a different acid level. Some are low and some are high. If you have a mustard with low acid, add in just a touch of red wine vinegar to add some more punch to the sauce.
Final thoughts on this simple Coleslaw Recipe:
I’m a fan of coleslaw year round. In the summer it is fantastic with dishes like Perfectly Grilled Pork Chops and Grilled Beer Can Chicken. In the winter I love it piled high atop some Pressure Cooker Pulled Pork or if you have the time go ahead and make my Easy Pulled Pork Recipe (it’s fantastic!). For some reason the mustard in this coleslaw recipe pairs really well with most pork dishes.
Now, if you’re looking to be a rockstar at your next outdoor gathering… try some of these recipes: Rotisserie Chicken Salad, Summer No Mayo Tuna Salad, the Best Egg Salad Recipe and another delicious side dish my Summer Carrot Salad Recipe. They’re all fantastic and family friendly. Everyone will love them!
Anyhow, it’s been fun sharing this recipe with you today. I hope that you love it as much as we do. Happy eating!