This Crunchy Colorful Coleslaw recipe is my go-to side for barbecues, especially when there’s a chance to pile it on a sandwich.
I like my coleslaw creamy with a little bit of sweetness and all the color and crunch I can muster. This coleslaw has enough flavor to be a meal on its own or topped simply with grilled shrimp, and it still fits in just right on a pulled pork sandwich or as a BBQ side dish. I like to throw in chopped green onion or sliced cucumber to change it up, and a teaspoon or two of whole grain mustard can give an added kick.
I use a combination of purple and green cabbage. Some grocers will sell you half a head – or I buy one of each. Then I make coleslaw twice in one week, double the recipe, or roast the leftover green cabbage with salt and EVOO at 400F for 30 minutes & shred the purple for tacos & salads.
You can serve this coleslaw at a side dish with anything – but I love it with pulled chicken or pork. If you’re not ready to BBQ outdoors or you want dinner ready when you get home, my Slow Cooker BBQ Pulled Pork is a great option. That’s what you see with the coleslaw in the picture.
This coleslaw recipe is best the day it’s made, so I alternate between this and my Simple Cucumber Salad for an easy goes-with-anything side. Since the cucumbers are better after a day in the fridge, that’s my make-ahead option.
Crunchy Colorful Coleslaw Recipe
- In a medium-sized bowl, whisk together the mayonnaise, vinegar, honey, salt and pepper.
- In a large bowl, toss cabbage, carrots, peppers and radishes. Pour mayonnaise dressing over the cabbage mixture and stir to combine. Refrigerate for 1-4 hours and serve. (Coleslaw is best the day it’s made.)
photos by Katie Roletto from our days at Love With Food