When summer arrives, we grill almost every weekend. We enjoy inviting friends over, but even when it’s just the two of us, we set out a spread of side dishes and grilled corn as if we were hosting a get-together.
I love salads — pasta, potato, macaroni — and cole slaw is one of my favorites. It’s inexpensive and quick to make. Even my husband, who usually dislikes cole slaw, said he loved this version. It’s creamy, sweet, and crunchy.
5 from 2 ratings
Sweet Cole Slaw
Created by Amber Brady
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Yields8 servings
Ingredients
- ½ head green cabbage, thinly shredded (you can use partly green and partly purple cabbage)
- 1-2 small carrots, shredded (like shredded cheese)
- ½ small onion, finely chopped (red onion adds color; white works fine)
- 1 cup light mayonnaise, for a creamier slaw; to reduce richness start with 1/2 cup and adjust to your preferred texture
- ¼ cup granulated sugar
- 2 Tbsp apple cider vinegar
- 1 tsp celery seed or celery salt, (if using celery salt, add pepper to taste)
- Salt & Pepper to taste
Instructions
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In a large bowl, combine the shredded cabbage, shredded carrots, and chopped onion.
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In a separate bowl, whisk together the mayonnaise, sugar, apple cider vinegar, and celery seed or celery salt. Season with salt and pepper to taste.
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Pour the dressing over the cabbage mixture and toss until evenly coated. Refrigerate for at least 30 minutes to 1 hour to let the flavors meld before serving. Enjoy!
Notes
- Optional: Stir in 1 cup of raisins or dried cranberries for added color and sweetness.
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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