Summers growing up, my grandma’s Summer Slaw Recipe was the star of every backyard barbecue and neighborhood block party. I can still picture her standing over the big mixing bowl, tossing together that perfect blend of crisp veggies, tangy dressing, and a secret seasoning blend that made it simply irresistible. To this day, that Summer Slaw Recipe takes me right back to those carefree summer days, running through the sprinklers and begging Grandma for just one more spoonful.
Why This Summer Slaw Recipe Recipe Will Become Your Go-To
The Secret Behind Perfect Summer Slaw Recipe
What makes this Summer Slaw Recipe so special is the perfect balance of flavors and textures. It’s not your average coleslaw – the combination of crunchy cabbage, sweet carrots, and tangy dressing creates a refreshing side dish that can hold its own at any summertime gathering. The secret is in the seasoning blend, which includes a touch of celery seed, a dash of mustard, and a pinch of sugar to round out the acidity of the vinegar.
Essential Ingredients You’ll Need
- Cabbage – Both green and purple cabbage give this slaw a colorful, crunchy base.
- Carrots – Shredded carrots add a pop of sweetness and vibrant color.
- Apple Cider Vinegar – The tangy dressing is the perfect foil to the crisp veggies.
- Mayonnaise – A creamy element that helps the dressing cling to the slaw.
- Dijon Mustard – Provides a zesty kick and emulsifies the dressing.
- Sugar – Just a touch balances the acidity of the vinegar.
- Celery Seed – An unexpected spice that gives the slaw a signature flavor.
- Salt and Pepper – To season the slaw and bring all the flavors together.
Step-by-Step Summer Slaw Recipe Instructions
Preparing Your Summer Slaw Recipe
This Summer Slaw Recipe comes together in just 20 minutes, making it the perfect last-minute side dish for summer barbecues, picnics, or weeknight dinners. All you need is a sharp knife, a box grater or food processor, and a large mixing bowl. Let’s get started!
1- Shred the green and purple cabbage using a sharp knife or the shredding disc of a food processor. Transfer to a large mixing bowl.
2- Peel and grate the carrots using a box grater or the shredding disc of a food processor. Add the shredded carrots to the cabbage.
3- In a small bowl, whisk together the apple cider vinegar, mayonnaise, Dijon mustard, sugar, celery seed, salt, and pepper until well combined.
4- Pour the dressing over the cabbage and carrots, then use tongs or clean hands to toss everything together until the slaw is evenly coated.
5- Cover the bowl and refrigerate the Summer Slaw Recipe for at least 30 minutes to allow the flavors to meld.
6- Serve chilled, garnished with extra celery seed if desired. Enjoy!
Pro Tips for Success
The key to perfect Summer Slaw Recipe is to slice or shred the vegetables as thinly as possible. This ensures maximum surface area for the dressing to cling to. Be sure to let the slaw chill for at least 30 minutes before serving – this allows the flavors to develop and the dressing to fully coat the veggies.
Serving and Storing Your Summer Slaw Recipe
Perfect Pairings for Summer Slaw Recipe
This Summer Slaw Recipe is the ultimate versatile side dish. Serve it alongside grilled burgers, hot dogs, or barbecue chicken for a classic summer meal. It also pairs beautifully with fish tacos, pulled pork sandwiches, or baked beans. For a refreshing drink pairing, try an ice-cold lemonade or fruity iced tea.
Storage and Make-Ahead Tips
Leftover Summer Slaw Recipe will keep in the fridge for up to 5 days. For best texture, I recommend making it no more than a day in advance. The cabbage and carrots will soften over time, but the slaw will still be delicious. You can also prep the individual components (shredded cabbage and carrots, dressing) a day ahead and toss everything together just before serving.
Variations and Dietary Adaptations for Summer Slaw Recipe
Creative Summer Slaw Recipe Variations
Want to change up the flavors? Try adding thinly sliced red onion, fresh herbs like dill or cilantro, or a sprinkle of toasted sesame seeds. For a Southwest twist, mix in some chopped jalapeño, cumin, and a splash of lime juice. In the fall, swap the carrots for crisp apples and add a pinch of cinnamon.
Making Summer Slaw Recipe Diet-Friendly
To make this Summer Slaw Recipe gluten-free, simply use a gluten-free mayonnaise. For a vegan version, replace the mayo with a plant-based alternative like cashew cream or vegan yogurt. To keep it low-carb, use a blend of shredded cabbage and broccoli slaw.
Frequently Asked Questions
Q: Can I use pre-shredded coleslaw mix instead of shredding the cabbage and carrots myself?
A: Absolutely! Using a pre-shredded coleslaw mix is a great time-saving shortcut. Just be sure to give it a good toss with the dressing to fully coat the veggies.
Q: How long does this Summer Slaw Recipe need to chill before serving?
A: I recommend chilling the slaw for at least 30 minutes to allow the flavors to meld. You can make it up to a day in advance, but keep in mind the cabbage will soften over time.
Q: Can I use a different type of vinegar besides apple cider?
A: Yes, you can substitute white wine vinegar, rice vinegar, or even lemon juice if you prefer. Just keep in mind the flavor profile will change slightly.
Q: How many people does this Summer Slaw Recipe serve?
A: This recipe makes about 6 cups of slaw, which should serve 6-8 people as a side dish. Feel free to scale it up or down as needed for your gathering.
Q: Why is my Summer Slaw Recipe watery?
A: If your slaw is turning watery, it’s likely due to over-shredding the cabbage and not letting it drain properly before dressing. Be sure to shred the cabbage into thin, bite-sized pieces, not fine ribbons. And give the slaw a good toss and let it sit for 5-10 minutes before serving to allow any excess moisture to drain off.
Summer Slaw Recipe
- Total Time: 20
- Yield: 6
Description
Enjoy this refreshing and flavorful Summer Slaw Recipe, featuring a crisp blend of shredded cabbage, carrots, and a tangy, creamy dressing. It’s the perfect light and healthy side dish for summer barbecues, picnics, and light meals.
Ingredients
– 4 cups shredded green cabbage
– 2 cups shredded carrots
– 1/2 cup mayonnaise
– 1/4 cup white vinegar
– 2 tablespoons white sugar
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions
1. – In a large bowl, combine the shredded cabbage and carrots.
2. – In a small bowl, whisk together the mayonnaise, vinegar, sugar, salt, and pepper.
3. – Pour the dressing over the cabbage and carrots, and toss to coat evenly.
4. – Refrigerate for at least 30 minutes to allow the flavors to meld.
5. – Serve chilled or at room temperature as a side dish.
Notes
For a variation, you can add thinly sliced red onion or chopped fresh herbs like parsley or dill. The slaw can be made a day in advance and stored in the refrigerator until ready to serve.
- Prep Time: 20
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Conclusion
This Summer Slaw Recipe is an absolute must-have in your summer cooking arsenal. With its perfect balance of crunchy, tangy, and sweet flavors, it’s guaranteed to be the star of any backyard barbecue or picnic. Plus, it comes together in just 20 minutes, making it an easy, refreshing side dish any night of the week. So what are you waiting for? Grab those veggies and get shredding – your new go-to Summer Slaw Recipe awaits! Let me know how it turns out in the comments below.
