Easy Coleslaw - Recipe

I like simply made and tasty recipes, and my Easy Coleslaw is one of the best, and I make it more than ever since packages of shredded cabbage and carrot are so cheap. 

I grew up eating Southern-style Slaw -- super creamy from all the extra mayo. Go to any local BBQ Joint and choose a side of Coleslaw to go with fried chicken or sliced smoked brisket. 

I only use 3 ingredients for my Easy Coleslaw, just a package of shredded cabbage and carrot, mayonnaise, and black pepper. 

I always find chilled bags of chopped Coleslaw mix at the 99c only Store in the deli case. It is a good mix of green and purple cabbage along with the shredded carrot. You can add a little extra carrot if you like - I do if I have a carrot in the refrigerator crisper. Carrot is easy to shred if you have a box shredder.

There are a lot of mayo types to choose from these days. And real mayonnaise always shows up at my local 99c only Store and Dollar Tree. Keep it vegan with veggie mayo.

I leave out extra ingredients a lot of recipes like to add. Extras include a teaspoon of celery seed. Some like their Coleslaw sweet so add a teaspoon of sugar or favorite sweetener. 

A splash of vinegar will give Coleslaw an extra kick. I have a Deli-style Coleslaw recipe that has a mix of vinegar and olive oil, just click here to see that one.

I like an Easy Coleslaw that's creamy with mayo and peppery. Chill it and serve it for your next family picnic or barbecue.

Easy Coleslaw - Video

Play it here, video runs 1 minute, 31 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients

• 1 pre-shredded package cabbage and carrot - about 14 ounces or 6 cups (loosely packed.)
• 1/4 cup mayonnaise - Okay to add a tablespoon at a time to reach desired creaminess.
• Black Pepper to taste - about a teaspoon of black pepper. I like an extra pepper taste. Okay to add some salt, too. I find mayo is salty enough.

*Recipes with real mayo should be kept refrigerated until ready to serve. Do not leave Coleslaw in direct sunlight.

Directions

Add a 14-ounce package of shredded cabbage and carrot to a large bowl.

I start with a quarter cup of mayo and mix well. Okay to add a tablespoon of mayo at a time to reach desired creaminess. 

Finally season with pepper. Add a little at a time and taste Coleslaw. A  tablespoon of pepper is about right. I do like extra fresh ground black pepper. Okay to add or leave out salt -- mayo is salty enough for me.

Finally, mix well. Taste and add more pepper or mayo if needed.

Cover and refrigerate until ready to serve. If you make it a day ahead, you may need to add a tablespoon or two of fresh mayo, to bring Coleslaw back to normal creaminess. Once mayo is mixed into Coleslaw it will break down a bit overnight and may sweat out some water, do drain if needed.

Hindsight

Other recipes call for celery seed, sugar, and vinegar. Make the recipe the way you like it by adding any of the above.

Each day the Coleslaw is in the refrigerator, the mayo will break down some and become watery. You can drain liquid from Coleslaw and add a tablespoon of mayo at a time, to bring back desired creaminess. 

Vegan mayo works fine. There are Coleslaws without mayo. You can just use vinegar and a little olive oil instead of mayo. You may want to add a little sweetener. Shelled roasted peanuts are a nice extra-crunchy addition for vinegar/oil Coleslaws.

If you want to make Homemade Coleslaw start with half a head of cabbage and a whole carrot. Shred or finely chop. Finally, add mayo and black pepper. That will make about the same amount as a packaged bag of shredded Coleslaw.