easy coleslaw recipe

For years, I've been married to a man who claimed to despise cabbage in all forms. That is, until I whipped up this quick coleslaw on a hot summer evening to go with our grilled chicken. It was a last-minute decision – I had half a cabbage in the fridge that needed using, and wasn't in the mood for anything complicated. Little did I know this simple side dish would become a family favorite and my most requested potluck contribution.

What makes this coleslaw special is the perfect balance of creamy and tangy in the dressing. It's not drowning in mayonnaise like so many soggy store-bought versions, but has just enough moisture to coat each crisp shred of cabbage and carrot. The hint of sweetness is balanced with a touch of vinegar that keeps it bright and fresh-tasting. Best of all, it comes together in literally five minutes if you use pre-shredded veggies from the produce section (though I think it tastes even better when you take the extra two minutes to shred your own).

The real testament to this recipe came at our neighborhood cookout last weekend. I brought a double batch, which I thought would mean leftovers for lunch the next day. When I went to retrieve my bowl at the end of the night, it was completely empty – scraped clean! My neighbor Tom, who usually fills his plate with only meat, sheepishly admitted he'd gone back for thirds of "that amazing slaw." Even my cabbage-hating husband now requests it weekly, especially alongside anything barbecued or grilled.

Ready for a coleslaw recipe that might just convert the cabbage skeptics in your life? Click below for the full recipe that takes just minutes to prepare but will elevate everything from pulled pork sandwiches to fish tacos. It keeps beautifully in the fridge too – if your family doesn't devour it all in one sitting!