What to make with cheeseburgers on the grill? Side dishes can come in many forms. Potato, mushrooms, vegetables, bread, salads and snacks. I have shared many ideas and recipes on this blog site, and this recipe is no different. Coleslaw is a staple, not only at restaurants, but also at events. Keep reading for an easy Coleslaw recipe and homemade Coleslaw Dressing.
Published May 5, 2023
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Enjoyability of a Side Dish
This week, as I am writing this, the weather has been in the 80’s, in early April. It is glorious. Our flowers are blooming, birds are chirping, and the grass is going green. This especially is exciting as we finished our yard last year. We tore up the front and back yards and completely started from scratch. It was a job. But we also did the work ourselves saving tens-of thousands of dollars.
Check out my blog on how we not only Added $12K value to our house with a stamped concrete patio, but also how Growing Green and Saving Big resulted in a new yard. So tonight, as our family enjoys this Homemade From Scratch Coleslaw Recipe, we will be eating it on our new patio surrounded by the freshly green Spring grass.
How to spice this recipe up
If you desire, you can spice this side dish up by using half regular cabbage and half red cabbage. Doing so adds a wonderful pop of color and flavor.
Red cabbage is similar in taste to green cabbage. It can hold a slightly peppery flavor though.
What is the difference between red and green cabbage? It all has to do with the alkalinity of the soil.
If the soil is more acidic, the cabbage leaves will be more reddish.
In neutral soil, cabbage leaves will be more of a purple color.
Finally, if the soil is alkaline, the cabbage leaves will be more of a greenish-yellow color.
These colors often represent different regions or countries that they are grown in, as the soils can be different alkalinity. I know it is basic, but thanks to Wikipedia for this red cabbage information.
There are many bagged coleslaws that are now available at most grocery stores.
ALDI sells a Classic Coleslaw with red cabbage, green cabbage and carrots that is plain and without dressing. It weighs 14-oz and costs $1.75. This is a great option if you need to have them prepped and ready to-use, without a few minutes available to prep your own veggies.
However, if you were to purchase your own vegetables and make this recipe, it would cost $3.02 for 3.5 pounds.
6 carrots $0.90
1 whole cabbage $2.12
Recipe for Coleslaw
Ingredients for Coleslaw Dressing
1/2 cup Mayonnaise
2 Tbsp Sugar
1 1/2 Tbsp Lemon Juice
1 Tbsp Vinegar
1/2 tsp Black Pepper
1/4 tsp Salt
Ingredients for Coleslaw
1 While Cabbage
Directions for Coleslaw Dressing
1. Measure and add all of the ingredients to a medium bowl.
2. Whisk to combine the ingredients.
3. Transfer the ingredients to an airtight container and refrigerate until needed.
Use within 1 week.
Directions for Coleslaw
1. In a sink colander, wash the carrots.
This one is amazing and extends to fit most sinks. It is dishwasher safe and helps to keep your raw foods off the base of your sink.
Why keep foods OFF your sink? Science now knows that your sink carries 100,000 times MORE germs and bacteria than your restroom sink! When you rest a colander or strainer on the base of your sink, you then risk water splashing back ONTO your foods when you are actually trying to clean them of dirt.
A sink colander than rests on your sink without touching it helps prevent those salmonella germs and thousands more from getting on your food.
For more information, check out this blog on Everything You Need to Know About Kitchen Germs by Probacto.com.
2. On a cutting board, peel the carrots and cut the ends and tips off.
4. On the cutting board, cut the cabbage and then slice it thinly and transfer the slices to the bowl.
5. Add the Coleslaw Dressing to the bowl and then using a spatula, mix the dressing into the veggies.
6. Place a lid on the large bowl and then refrigerate the Coleslaw for 2-hours and up to 1 day before serving.
Easy Coleslaw Recipe and Homemade Coleslaw Dressing
- Cuisinart Food Processor shredder blade
- Cutting board
- Cutting board
- Large Bowl
- Medium Bowl
- Vegetable peeler
- 1/2 cup Mayonnaise
- 2 Tbsp Sugar
- 1 1/2 Tbsp Lemon Juice
- 1 Tbsp Vinegar
- 1/2 tsp Black Pepper
- 1/4 tsp Salt
- 1 head Cabbage
- 4-6 Carrots
Coleslaw Dressing Directions
- Measure and add all of the ingredients to a medium bowl.
- Whisk to combine the ingredients.
- Transfer the ingredients to an airtight container and refrigerate until needed.
- Use within 1 week.
- In a sink colander, wash the carrots.
- On a cutting board, peel the carrots and cut the ends and tips off.
- Using a Cuisinart Food Processor, with the shredder attachment, shred the carrots and then transfer them to a large bowl.
- On the cutting board, cut the cabbage and then slice it thinly and transfer the slices to the bowl.
- Add the Coleslaw Dressing to the bowl and then using a spatula, mix the dressing into the veggies.
- Place a lid on the large bowl and then refrigerate the Coleslaw for 2-hours and up to 1 day before serving.
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