Easy, Zippy coleslaw is incredibly easy to put together. Less mayo than traditional coleslaw, but tons of flavor. Sure to be a potluck favorite!
It's potluck season again! With Easter and Memorial Day quickly approaching, I've been pondering what to make for the yearly family potluck.
It's always a gigantic blow-out of grilled or roasted meat and lots of heavy side-dishes, so I decided to go with something a wee bit lighter.
This coleslaw recipe is very easy, lighter than most, and always a favorite.
Easy, zippy coleslaw is a frequent visitor at Frank family dinners and get-togethers.
It is the requested side dish almost every time Phil smokes meat, which is a regular occurrence during the summer months.
In the photo at left, my coleslaw is the sidekick to Phil's awesome smoked pulled pork.
This zesty coleslaw recipe has a lot of zip, and probably not quite as much mayonnaise as most other recipes you’ve seen. But it does NOT sacrifice on flavor!
My dad recently told me that this was the best coleslaw he'd ever eaten. Given that he's an admitted VPE (very picky eater), I consider that very high praise!
Notes on prepping Easy, Zippy Coleslaw
I prefer to assemble the dressing first so that the flavors have a chance to meld and mellow.
I make the dressing in the same plastic storage container that I'll use to serve the coleslaw.
I don’t like to use red cabbage, as it tends to bleed and turn the entire dish an interesting (unappetizing, IMO) shade of pinkish-purple.
If you have a salad shooter or food processor, use it, by all means.
But I find that it’s very easy to cut a head of cabbage into eighths, remove the core, and thinly slice “with the grain” of the cabbage for slender threads.
I frequently don't dress the cabbage until right before I leave for a party or potluck: this ensures that the cabbage retains a bit of crunch.
Assembling Easy, Zippy Coleslaw
Here's my prep process for the coleslaw (you can follow along in the collage below):
1. The ingredients: rice vinegar, mayonnaise, seasonings in a plastic storage container (celery salt, onion powder, paprika, dry mustard, salt, freshly ground black pepper, and Splenda), red onion, baby carrots, and a head of cabbage. (You can see Fuzzbutt, my frequent photobombing feline—a.k.a. "quality control officer—supervising in the background.)
2. Mixing the dressing in the bowl.
Prepping the cabbage: 3. slicing off the root end. 4. laying the cabbage on the cut side and slicing in half.
5. Removing the core. 6. Cutting the half-head of cabbage into sections and slicing into thin shreds.
7. Prepping the onion: cut the onion in half through the root, slice down the middle, and make thin slices across the center cut.
8. The finished sliced onion. 9. Grating the baby carrots.
10. Mixing the ingredients in the bowl (fold everything together, then tightly lid the container and shake well).
Easy, zippy coleslaw and food safety
Since it is potluck season, and, therefore, the season of potluck-induced food poisoning, make sure to keep your coleslaw chilled properly.
All sorts of nasties love to grow in mayo-containing dishes if they're left out at ambient temperature.
I hope this coleslaw is a hit at your family get-togethers! Enjoy!
I'm sharing my Easy, Zippy Coleslaw recipe with:
- #CookBlogShare, a fantastic "traveling" food blogger recipe-share hosted this week by Monika at Everyday Healthy Recipes!
FOR THE DRESSING
- 1 heaping tsp celery salt
- 2 ½ tsp onion powder
- ½ tsp paprika
- 1 tsp dry mustard
- ½ tsp coarse salt
- ¼ tsp black pepper, freshly ground
- 4 tbsp Splenda or sugar
- 3 tbsp rice vinegar, unseasoned
- ½ cup mayo
FOR THE SLAW
- 1 medium head of cabbage, cored and finely shredded
- ½ large red onion, sliced in fine half-rings
- 3 carrots, peeled & grated
- Mix the dressing ingredients in a large storage container with a tight-fitting lid. Fold in the slaw ingredients. TIghtly lid the coleslaw and shake well. Refrigerate until use. Re-stir before serving.
Nutrition Information:Yield: 6 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
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