Easy Cole Slaw Recipe
Okay, so listen up, friends! This isn’t your grandma’s boring, mayo-drenched coleslaw. This is Easy Cole Slaw Recipe – a sweet and tangy, slightly Asian-inspired explosion of deliciousness that’ll make you actually want to eat your veggies. Seriously! It’s got pineapple. Enough said, right?
Okay, real talk? My husband, bless his heart, used to turn up his nose at coleslaw. He thought it was all gloppy and bland. But this? THIS he devours. Last summer, we had a huge BBQ, and I made a double batch. I swear, he stood by the bowl like it was liquid gold, sneaking bites all afternoon. It was kinda embarrassing, but hey, at least he was eating his greens! My kid, Little Timmy, used to only eat the pineapple, and now he wants to eat the cabbage too! Winning!
Why You’ll Love This Easy Cole Slaw Recipe
- It’s ridiculously easy. Like, dump-and-stir easy. Perfect for lazy cooks (that’s me, most days!).
- That pineapple, man. It brings a sweetness that just makes you wanna do a happy dance.
- It’s a crowd-pleaser. Even picky eaters (like my husband used to be) can’t resist.
- It tastes even BETTER the next day. Hello, lunch!
- It’s not drowning in mayo. Enough said.
How to Make It
Alright, so basically, you just chop up some cabbage – don’t worry about being perfect, we’re not trying to win any awards here. Then, throw it in a big bowl with some shredded carrots. I usually buy the pre-shredded kind because, let’s be honest, who has time for grating carrots? Next, dice up your pineapple. Fresh is best, but canned works in a pinch (more on that later).
Now for the magic sauce! In a smaller bowl, whisk together some soy sauce, rice vinegar (don’t skip this!), sesame oil, brown sugar (or honey, if you’re feeling fancy), and a little bit of ginger. Pour that dressing over the cabbage mixture and toss it all together until everything is coated.
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Pop it in the fridge for at least 30 minutes to let the flavors meld. The longer it sits, the better it gets, promise! Taste and adjust seasonings as needed. Maybe a little more soy sauce? A touch more sugar? You do you, boo. Before serving, sprinkle with sesame seeds. Boom! You’re done.
Ingredient Notes
- Cabbage: Green cabbage is classic, but purple cabbage adds a fun pop of color. Honestly, any kind works. Napa? Sure! Savoy? Why not! Just don’t use Brussels sprouts. I tried that once. Never again.
- Pineapple: Fresh pineapple is the bomb. But canned pineapple tidbits will totally work in a pinch. Just make sure to drain them really, really well. Otherwise, your coleslaw will be watery. Yuck.
- Rice Vinegar: This is KEY for that tangy flavor. Don’t skip it! If you don’t have it, white wine vinegar will do, but it’s not quite the same.
- Sesame Oil: A little goes a long way with sesame oil. It adds a nutty, toasted flavor that’s just chef’s kiss. Don’t overdo it, or your coleslaw will taste like sesame chicken (unless that’s what you’re going for, then go wild!).
- Brown Sugar: I love the molasses-y flavor, but white sugar or honey will also work. I once used maple syrup when I was out of brown sugar, and it was actually pretty delicious.
Recipe Steps:
- Chop the cabbage and carrots.
- Dice the pineapple.
- Whisk together soy sauce, rice vinegar, sesame oil, brown sugar, and ginger.
- Pour dressing over the cabbage mix.
- Toss until coated.
- Refrigerate for at least 30 minutes.
- Sprinkle with sesame seeds.
What to Serve It With
This coleslaw is amazing with grilled chicken, BBQ ribs, pulled pork sandwiches, or fish tacos. It’s also a great side dish for burgers or hot dogs. Honestly, I’ve even eaten it straight out of the bowl for lunch. No regrets.
Tips & Mistakes
- Don’t overdress the coleslaw! You can always add more dressing, but you can’t take it away.
- If you’re using canned pineapple, pat it dry with paper towels before adding it to the coleslaw.
- Don’t be afraid to experiment with different vegetables. Red bell peppers, green onions, or even edamame would be yummy additions.
- I accidentally added too much sesame oil one time and had to add more cabbage to balance it out. Learn from my mistakes!
Storage Tips
Store leftover coleslaw in an airtight container in the fridge. It’ll keep for up to 3 days. Honestly, it tastes even better the next day after the flavors have had a chance to meld. I may or may not have eaten it cold for breakfast once. Don’t judge.
Variations and Substitutions
- Vegan: This recipe is already vegan! High five!
- Spicy: Add a pinch of red pepper flakes or a dash of sriracha to the dressing for a little kick.
- Sweetener: Swap brown sugar for honey, maple syrup, or even agave. Or, if you’re feeling wild, try a sugar substitute. I haven’t tried it, but let me know if it works!
- No Sesame Oil: If you don’t have sesame oil, you can skip it. It’ll still be delicious, just not as nutty. I once used walnut oil because that was all I had and it was… interesting. Not bad, but definitely different.
- Soy Sauce Swap: Tamari for GF or coconut aminos work just fine!
Frequently Asked Questions
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Easy Cole Slaw Recipe
Ingredients
Main Ingredients
- 1 head cabbage Finely shredded
- 1 cup carrots Shredded
- 0.5 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt To taste
- 0.5 teaspoon black pepper Freshly ground
- 0.5 cup green onions Chopped
Instructions
Preparation Steps
- In a large bowl, combine shredded cabbage and carrots.
- In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until the sugar is dissolved.
- Pour the dressing over the cabbage mixture and toss until fully coated.
- Garnish with chopped green onions before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
