Summer ’Slaw
It’s summertime in Texas, and this is the time of year when we love to cook our meat and vegetables outside as much as possible. Sometimes, though, you just want something cold and creamy to go with your meal. Make this coleslaw recipe a staple for your next outdoor meal this summer.
Creamy Coleslaw Recipe
- 1 pound green cabbage, shredded
- 1 small red onion, quartered and sliced
- 4 large carrots, grated
- 1/3 cup mayonnaise
- 1/3 cup apple cider vinegar
- 1 tablespoon minced garlic
- 2 teaspoons sugar
- 1 teaspoon ground mustard
- 1 teaspoon celery seed
- 1 teaspoon ground black pepper
- Salt to taste
Start by tossing the cabbage, red onion, and carrots together in a large bowl. Then, in a small bowl, mix the mayo, vinegar, garlic, sugar, ground mustard, celery seed, and black pepper. Taste the dressing and add salt, if needed.
Once you are happy with the dressing, toss it with the salad mix and completely coat the concoction. Now, just cover with plastic or an airtight lid and refrigerate for at least an hour but preferably overnight.
Can you say “versatile”?
The versatility of this creamy coleslaw is amazing. You will not believe how often you will want to use it!
- It has a little bit of a bite to it, which makes it the perfect side dish at a fish fry.
- Use it as a sandwich slaw for burgers or barbecue.
- Toss in a handful of cilantro and use it on fish or shrimp tacos.
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