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The word “coleslaw” comes from the Dutch term “koolsla”; kool (cabbage) and sla (salad) meaning cabbage salad. Coleslaw is traditionally made with shredded cabbage and either a vinaigrette or mayonnaise dressing.
Below is my family’s favorite coleslaw recipe. It’s very similar to a version served at a well-known chicken fast-food restaurant. It combines shredded cabbage with diced onion and a sweet/tangy dressing.
Coleslaw goes great with all-things barbequed. It’s also really good on baked potatoes.
When you first combine the ingredients in the recipe, it will look like you’re not going to have enough dressing. I promise you’ll have enough! As the coleslaw sits in the refrigerator, the salt will draw water from the cabbage. The water will thin the dressing so it coats everything perfectly.
The coleslaw will last 3-5 days in the refrigerator.
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Ingredients
Equipment
Method
- Combine the coleslaw mix and onion in a large bowl.1 16 oz. bag tri-color coleslaw mix, 2 tablespoons onion, diced
- In a medium bowl, whisk together the Miracle Whip, vegetable oil, sugar, vinegar, and salt.2/3 cup Miracle Whip, 3 tablespoons vegetable oil, 1/4 cup white sugar, 1 tablespoon white vinegar, 1/4 teaspoon salt
- Pour the Miracle Whip mixture over the coleslaw and toss to coat.
- Chill at least 30 minutes before serving.