How to Make Coleslaw for Summer Picnics and Backyard Parties

Name: How to Make Coleslaw for Summer Picnics and Backyard Parties
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 1/4 c. mayonnaise; 1/4 c. low-fat buttermilk; 1 tbsp. cider vinegar; 3/4 tsp. sugar; 1/2 tsp. celery seeds; 1/2 tsp. kosher salt; 1/2 tsp. pepper; 1/2 medium cabbage (about 1 lb), cored and thinly sliced; 3 large leaves Tuscan kale; 2 Persian cucumbers; 8 oz. peeled jicama (from 1 small jicama); 2 stalks celery; 2 scallions; Celery seeds, for sprinkling; 1/2 small head red cabbage (about 1/2 lb), cored and thinly sliced; 1/2 small head green cabbage (about 1/2 lb), cored and thinly sliced; 2 carrots; 1/4 sweet onion

The secret? Our best-ever coleslaw dressing.

By Kate Merker and Samantha MacAvoyPublished: May 26, 2021

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Mike Garten

Yields:

6 serving(s)

Total Time:

25 mins

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Learn how to master this easy coleslaw dressing and you can make the ultimate BBQ side dish with any crunchy veggies. Sure, purple cabbage and carrots are traditional, but you can mix it up with kale, cucumber, even jicama! Coleslaw is the perfect pairing to any grilling recipe or topping for a burger recipe, and we’ll show you how to make coleslaw to go with whatever you’ve got. It all starts with our best-ever creamy dressing to tie everything together.

Important ingredients you'll need for the coleslaw dressing recipe:

•Mayonnaise: Essential for creaminess! If you prefer no mayo coleslaw, use sour cream instead.

•Buttermilk: Not just for pancakes, this adds tanginess and thins out the texture of the dressing.

•Cider vinegar: This type of vinegar provides the right amount of pucker without being too sour.

•Sugar: You’ll need a little sweetness to balance all that tang. Just a pinch!

•Celery seeds: Found in any spice aisle, these have the same aromatic quality as celery, with a savory, earthy flavor that gives coleslaw its characteristic taste.

Once you’ve got the dressing down, here are our best tips to making the perfect coleslaw:

✔️ Slice cabbage thin. When slicing the cabbage, keep the core intact to hold everything together. Cut the core away if you plan on using a food processor.

✔️ Mix and match your cabbage. For a more vibrant slaw, add a mixture of green and purple cabbage. You can even add fruit like pineapple or mango.

✔️ Make it ahead. If you're preparing slaw the day before you plan to eat it, stir the veggies together with salt and let sit for 30 minutes. Then rinse, squeeze the veggies dry, and toss with the dressing. Store in an airtight container for up to 24 hours. This trick helps keep the crunch intact ‘til you’re ready to eat!

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Ingredients

Coleslaw dressing

1/4 cup
mayonnaise
1/4 cup
low-fat buttermilk
1 Tbsp.
cider vinegar
3/4 tsp.
sugar
1/2 tsp.
celery seeds
1/2 tsp.
kosher salt
1/2 tsp.
pepper

Green Slaw

1/2
medium cabbage (about 1 lb), cored and thinly sliced
3
large leaves Tuscan kale
2
Persian cucumbers
8 oz.
peeled jicama (from 1 small jicama)
2
stalks celery
2
scallions
Celery seeds, for sprinkling

Purple Slaw

1/2
small head red cabbage (about 1/2 lb), cored and thinly sliced
1/2
small head green cabbage (about 1/2 lb), cored and thinly sliced
2
carrots
2
stalks celery
1/4
sweet onion

Directions

For the coleslaw dressing:
1. Step 1In a jar, shake, or in a bowl, whisk together all of the ingredients.
For the green slaw:
1. Step 1Add the cabbage to the dressing and toss to coat. Let sit, tossing occasionally, while prepping the remaining vegetables.
2. Step 2Remove and discard ribs from kale; thinly slice leaves. Cut cucumbers, jicama and celery into long matchsticks. Thinly slice scallions.
3. Step 3Toss kale with cabbage, then fold in remaining ingredients. Serve sprinkled with additional celery seeds if desired.
For the purple slaw:
1. Step 1Add the cabbage to the dressing and toss to coat. Let sit, tossing occasionally, while prepping the remaining vegetables.
2. Step 2Peel the carrots, then coarsely grate on large holes of a box grater. Very thinly slice celery on a bias and finely chop onion.
3. Step 3Toss carrots, celery and onion with cabbage and serve.