Homemade Coleslaw Recipe
My Homemade Coleslaw recipe is best made fresh shortly before the meal. Your family will love it!
I like easy, and I like homemade. Coleslaw is very easy to make, and there’s no need to make your own dressing when you can buy Marzetti’s slaw dressing right in the store. Coleslaw in the deli is ok, but you don’t get that same creamy consistency that you get from homemade (or better restaurants). You can shred your own cabbage and carrots too, but there’s an easier way.
Ingredients you’ll need:
- 2 bags of already shredded coleslaw mix (16oz each – We use Dole)
- 1 jar Marzetti’s light Coleslaw dressing
Making coleslaw really isn’t an art, but you do need to make it about an hour to two hours before a meal. You only need a little over one cup of dressing for each 16oz bag of slaw mix (which is only shredded cabbage and carrots). One jar of Marzetti’s light slaw dressing is about 2 1/2 cups – which is just right for 2 – one lb bags of mix. Mix well, and refridgerate and you’re done!
Cabbage is really stiff and crispy, and as it sets in the fridge it absorbs the dressing and becomes softer. If you ate it right after mixing – it would be pretty hard to chew. Also, we tend to eat nearly all the coleslaw we make the same day. Cabbage gets stronger as it sits, and the next day it will be much stronger than the day you first made it.
Enjoy – we love homemade slaw with barbeque, burgers, at picnics, when we grill out, and even sometimes at holidays and get togethers!
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