Festive Coleslaw

Our families had a recent get together not too long ago. About a week prior we were all talking food and deciding what people should bring to the party. It was a fourth of July party and I could already tell my father-in-law was getting excited when he was talking about making ribs. He gave me the raise of the eyebrow and a wink of the eye type of excitement. When he said he was making ribs, there was not a whole lot of discussion after that.  Personally, when I heard ribs, I suddenly began thinking of side dishes, and my immediate reaction was coleslaw. Well, that and mac and cheese, barbecue sauce, and baked beans. I blurted that out with my excitement and it is as though we all got excited for the party. Sure, I had to whip up a few side dishes but if you know me, it’s no big deal, and I love making food for people.

Festive Coleslaw

As I would normally bust out my standard coleslaw recipe, well, I actually have a few coleslaw recipe ideas depending on my mood and more importantly what I am serving it with, I decided to go with a classic slaw but jazzing it up a bit. In my case, a few extra ingredients, a different vinegar, and ultimately a festive coleslaw.

Lets get started.

Ingredients for the dressing:

  • 1/2 cup mayonnaise
  • 1/4 cup granulated sugar
  • 1 tbsp agave nectar
  • 1/2 cup milk
  • 1/2 lemon, juiced
  • 1 1/2 tbsp champagne vinegar
  • 1/2 tsp cracked black pepper
  • salt, to taste

Ingredients for the slaw:

  • 8 cups of shredded cabbage
  • 1 large carrot, shredded
  • 1 small red onion, minced
  • 1 cup of snow peas, chopped
  • 1 green bell pepper, diced

Start by making the dressing. Add all of the dressing ingredients into a small mixing bowl and whisk it all together. Give it a taste and adjust any vinegar, salt, or pepper to your liking.

To another large bowl, add in the slaw ingredients and give it a good mix making sure everything is well blended.

festive coleslaw recipe ingredients

Add the dressing to the slaw and mix it very well. Cover with some plastic wrap and place in the refrigerator for at least four hours.

When you are ready to serve, give it another good stir. The end result is a coleslaw that is not only light in terms of dressing, but it is tangy, and has this perfect crunch from all of the cabbage, bell pepper, carrots, peas. The simple additions of the dark green vegetables really bring this coleslaw to life and it goes perfect with any thing on the grill, including delicious ribs. I hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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