Just in time for Memorial Day weekend and the unofficial start of summer, our minds have started to switch towards summer time backyard barbecue recipes. One I have to share is a great yet easy coleslaw recipe. Whether the entree is a weekend rack of ribs, a weeknight grilled chicken breast, or even a family night with dogs and burgers, this coleslaw is a great side dish.
Besides the usual coleslaw problems of having either too much vinegar or mayonnaise, my family had another problem: our son has an egg allergy and cannot eat regular mayonnaise. Summertime parties were difficult because of all the side dishes that contain eggs or mayonnaise. Then we started taste testing different egg-free mayonnaise substitutes. Our favorite has been the egg-free Original Vegenaise. If you have a favorite, let us know.
This recipe tried to balance the acidity of adding too much vinegar without becoming too creamy for a hot summer afternoon cookout. Obviously fresher is better, but not many people have the time to shred their own cabbage and carrots. So for our recipe, we rely on a 12 ounce bag of shredded coleslaw mix. It is usually located near the shredded salad aisle of your local grocery store.
Empty the bag into bowl and add 2 tablespoons of Apple cider vinegar followed by 2 tablespoons of sugar. The sugar takes a bit of the edge off of the vinegar. If you use the Vegenaise, start by adding 2 heaping tablespoons of the egg-free mayonnaise into the coleslaw and mix. You could easily use real mayonnaise, but that is probably all the real mayo you would need. If you are using the egg-free mayonnaise, you may need another half tablespoon.
Add in about 2 teaspoons of celery salt and about a teaspoon of dill seed that has just been quickly crushed between the palms of your hands and mix well. Add a little more celery salt, dill seed or mayonnaise to taste, and enjoy!
Not only is this an easy summer side, but if you use the egg-free mayonnaise it is also low fat, low cal and great for any vegan friends.
- 1 12 oz bag shredded coleslaw mix
- 2 tablespoons sugar
- 2 tablespoons apple cider vinegar
- 2-3 tablespoons (not leveled off) mayonnaise or Vegenaise
- 2 teaspoons celery salt
- 1 teaspoon dill seed
- Empty shredded coleslaw mix into a bowl.
- Add sugar, vinegar, and mayonnaise.
- Add celery salt and slightly crushed dill seed and mix.