Best 3 ingredient coleslaw recipe ever
September 10, 2018 - 3 Comments
My family always made this coleslaw recipe. It’s a real gem and a traditional family recipe that continues. The amazingly crunchy texture, sweet and bit of a tangy flavor will make you come back to this full of flavor coleslaw mix. The salad is a perfect side dish to go with pulled pork, ribs, hot dogs, fried chicken, tacos, potato salad and many others.
3 simple ingredients that make this coleslaw salad;
Choosing the ingredients – Which cabbage for this coleslaw?
We use green and red cabbage. Now you don’t have to buy an entire cabbage. We always buy a smaller, already pre-cut piece, one red, one green . Our local supermarket is kind enough to cut bigger cabbage heads into smaller pieces for us. So don’t be shy, go and ask if you can’t find anything small. The Cabbage cost was $1.25.
Which apple goes well with this coleslaw?
Any sweet apple (We recommend using Fuji apples as they are sweet, crisp and juicy in taste.) We keep the apple peel as it contains some healthy nutrients, but make sure you wash the apple beforehand. Fuji apple is a cross between the Red Delicious and Virginia Ralls Genet apple.
Coleslaw dressing recipe ingredients;
Black pepper (Freshly ground pepper is best.)
Which vinegar is best for the coleslaw?
White vinegar (Good quality vinegar is a must). We recommend using white vinegar over apple cider vinegar. If you don’t want to use vinegar, you can substitute with freshly squeezed lemon juice, but the result will not be the same. We buy our vinegar in a local European based shop as we find the taste to be the best suited for this salad.
What tools are needed to make this coleslaw?
A sharp knife (to chop the cabbage into nice and thin strips)
A large bowl (to mix the ingredients)
Handheld grater (to shred the apple)
How is this coleslaw made?
Making coleslaw is straightforward. We cut the red and green cabbage into thin strips, then use a handheld grater on an apple.
Use a handheld grater to add apple to the cabbage mix.
Combine the cabbage with an apple and add white vinegar. Then use your hands to mix everything to a point where you see a bit of juice released. Mixing should take only a couple of minutes. Don’t over do it as you don’t want the cabbage to become soft and mushy. After mixing is done, add black pepper, mayo, sour cream, sugar and combine all the ingredients. We recommend placing the coleslaw in the fridge for 15-30 minutes.
We do not use pre-shredded cabbage for this recipe, however, if you are in a hurry you can buy a cole slaw mix in your grocery store.
Will coleslaw freeze well?
We would not recommend freezing coleslaw for quite a few reasons. Fresh coleslaw always tastes better than a frozen one. It’s cheap to buy, so you can always run to your local grocery store to buy some more. Now if you have to freeze it for some reason make sure you don’t add mayonnaise because you will end up with a watery dressing after the coleslaw is defrosted. An Oil and white vinegar-based coleslaw is safe to freeze, as long as you don’t add sour cream.
How long will coleslaw last in the fridge?
It can last between three to five days, but we would not recommend waiting that long. A general rule for the salad is to make this salad from fresh cabbage and consume the salad on the same day or place it in the fridge for the next day.
How long can coleslaw be left at room temperature?
We would not recommend eating coleslaw if you had it sitting for more than two hours at room temperature.
If you are a fan of BBQ food, I promise you will love this easy coleslaw recipe as a part of your routine when you make pulled pork or pulled chicken. I love this homemade coleslaw on the Carolina-style pulled-pork sandwich. I also like to have this on BBQ beef brisket sandwiches or even with our deliciously good recipe for smoked corned beef brisket.
Our kids love to eat this coleslaw mixed together with brown or white rice! So it looks like they are eating a garbage plate combo platter of their own. 🙂
We hope you’ll make your salad from one or more of our collection of salad recipes. If you make this recipe please snap a picture and hashtag it #foodflavorz – We would love to see your food photos on Facebook, Instagram or Twitter!
Amazing crunchy texture, sweet and bit tangy flavor will make you come back to this full of flavor coleslaw mix. The salad is a perfect side dish to go with pulled pork, ribs, hot dog, fried chicken, tacos, potato salad and many other.
- 8 oz Fuji Apple
- 5 oz Green cabbage
- 5 oz Red cabbage
- 1 tbsp Sour cream
- 1 tsp Black pepper Freshly ground
- 1 tbsp White vinegar
- 1 tsp White sugar
- 1 tbsp Olive oil
- 1 tbsp Mayonnaise
Cut the red and green cabbage into thin strips.
Use a handheld grater to shred the apple.
Add sugar, olive oil, white vinegar, black pepper and mix everything to a point where you see a bit of juice released.
Add mayonnaise, sour cream and mix well. Place in the fridge to rest for 10-30 minutes. Enjoy your delicious coleslaw!