Coleslaw is one of those things that is a “must-have” for a summer cookout buffet. Not only is it a great light and refreshing side dish, but it’s also a great addition to things – like barbecue sandwiches, burgers, or even tacos.
This recipe couldn’t be any more simple. I toss shredded red and green cabbage and carrots with a tangy dressing that comes together as quickly as it takes to combine everything. Let it sit for an hour to let the flavors mingle and you’ve got yourself a great slaw worthy of any summertime soiree.
It’s also a great base to add different flavor profiles. Sometimes I like to add a little chopped cilantro and chipotle, or sesame oil, peanuts, chopped cilantro and a bit of fish sauce for a Thai twist. The possibilities are endless, but this easy recipe is definitely the place to start!
Tri-Color Coleslaw
2 cups thinly shredded green cabbage
1 cup thinly shredded red cabbage
1 cup shredded carrots
1/4 cup mayonnaise
1/4 cup Greek yogurt
2 Tbsp cider vinegar
1 Tbsp honey
1 tsp celery seed
1 tsp kosher salt
1/2 tsp ground black pepper
In a large bowl, whisk together mayonnaise, greek yogurt, vinegar, honey, and celery seed. Add in shredded cabbage, carrots, salt and pepper. Toss to combine.
Cover and refrigerate for and hour to let flavors meld before serving.
The recipe can easily be doubled.
