Summer is here, at least here in Arizona. Temps have been a cool 100 degrees and rising. This is the time that we love to head up north to cooler parts of the state to get outdoors, hike, camp, and BBQ. One of my family’s all-time favorite side dishes in the summer is my Easy Homemade Coleslaw recipe.
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The History of Coleslaw
Did you know that Coleslaw got its start in the 18th Century? It was a Dutch food originally named “koolsla”, meaning Cabbage Salad. One of the original recipes for this popular summertime dish included cabbage, melted butter, vinegar, and oil. However, on the most popular ingredients for this dishes dressing – Mayonnaise, has also been around almost as long.
Easy Simple to Make Side Dish
This simple recipe is soo affordable and quick to make. You can easily customize this recipe to your taste buds. Sometimes we like to add a few bite-sized chunks of apples or oranges to the mix, or you can go for more of an onion vibe. It is entirely up to you. All you have to do is start with this base recipe and experiment from there.
If you are on a special diet, you can always substitute the Mayo for a vegan mayonnaise. We have used this one often in the past and it is a great substitution for traditional mayonnaise.
Coleslaw is one of the most underrated side dishes these days, yet it is so flexible. There are so many uses for this simple cabbage recipe. You can add it to burgers, sandwiches, and wraps. We love to make sliced turkey roll-ups stuffed with cabbage. One of the kid’s favorite meals is BBQ Chicken Wraps with Awesome Sauce and Coleslaw. I will be posting that recipe here for you soon.
Fermented or Shredded Carrots
Raw Apple Cider Vinegar
If you love to ferment veggies, this is a great way to incorporate your creations into a tasty side dish. One of my favorite ferments is shredded carrots. The tangy flavor of the carrots adds a little zing to this easy homemade coleslaw recipe.
Here is a quick video on how to make the Easy Homemade Coleslaw Recipe:
Easy Homemade Coleslaw With Fermented Carrots
- 1/2 large cabbage
- 1/2 cup fermented shredded carrots (or plain shredded carrots)
- 1.5 cup mayonnaise
- 2 tbsp sugar
- 2 tbsp organic apple cider vinegar
- 1 tbsp lime juice (or Lemon Juice)
- 1 tbsp ketchup
- Wash Cabbage, cut in half and remove outer leaves
- Cut cabbage into 1/4 inch slices, then chop to bite sized pieces
- Place cabbage into a large bowl
- Add shredded carrots, mix well
- Prepare the sauce, mix all ingredients in a small bowl
- Add sauce to the large bowl with the cabbage & carrots. Mix well to coat.
- Refrigerate the coleslaw for 2-3 hours.
- Serve chilled.
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