Serve chilled alongside grilled meats, pulled pork sandwiches, or fried fish.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving again, as the dressing may settle.

Not recommended for freezing, as cabbage becomes watery once thawed.

Variations

Vinegar-Based Coleslaw: Skip the mayo and use olive oil with vinegar for a lighter, tangier version.

Sweet Coleslaw: Add a handful of raisins or pineapple tidbits for extra sweetness.

Spicy Kick: Mix in a diced jalapeño or a dash of hot sauce.

Healthy Twist: Substitute Greek yogurt for half the mayonnaise.

FAQ

Q: Can I make coleslaw ahead of time?
A: Yes! It actually tastes better after sitting in the fridge for a few hours as the flavors meld together.

Q: Do I have to use sugar?
A: Sugar balances the acidity, but you can use honey, maple syrup, or leave it out for a tangier slaw.

Q: Can I use pre-shredded coleslaw mix?
A: Absolutely! It saves time and works just as well. Simply prepare the dressing and toss.