This quick and easy summer slaw recipe is perfect for summer cookouts and picnics! It’s a creamy, tangy, and crunchy side dish that everyone will love. The best part is that it only takes a few minutes to make, and you can customize it to go with just about any main dish.
This post may contain affiliate links. You can read my affiliate policy here.
How to make summer coleslaw
This simple summer coleslaw is a refreshing and easy side dish that is perfect for any summer cookout or potluck, or just a weeknight dinner.
This is a basic coleslaw recipe, made with just a few ingredients, and a simple homemade summer dressing. The beauty of this recipe is that it comes together in minutes and can be easily customized to your liking.
Whether you like your coleslaw with a tangy dressing or a little bit of sweetness, this recipe is sure to please. So, next time you are looking for a quick and easy side dish, give this summer slaw a try.
Scroll down for the printable card for this summer coleslaw recipe, or read on for all the details.
I normally use a mix of red cabbage and white cabbage for this recipe, as I like the mix of colors for a summer slaw. However, you can use one or the other if you prefer.
I usually slice the cabbage (and carrot) in my food prcoessor as it is so quick and easy. However, you can also slice it by hand.
To shred the cabbage by hand, cut it in half or into quarters through the stalk, and cut out the dense core of the cabbage. Then place it cut side down and finely slice it horizontally.
Shredded carrots adds sweetness to this summer slaw recipe that complements the slightly bitter taste of the cabbage.
As mentioned above I usually shred the carrots with a food processor, but you can also use a box grater to shred them, or a spiralizer to cut them into ribbons.
💙 Tip: use a bag of pre-shredded coleslaw mix to make this recipe even quicker and easier!
Parsley adds a bright herbaceous flavor to this slaw, that just tastes of summer to me. I like to use Italian flat-leaf parsley as the flavor is slightly stronger, but curly parsley also works.
🔃 Substitution: you can use cilantro/ fresh coriander in place of parsley.
The creamy dressing for this slaw is made from mayonnaise, lemon juice, Dijon mustard, salt and pepper. You can also add a little sugar or honey if you prefer a sweeter slaw.
The lemon juice gives the dressing a summery citrus tang, and also thins the mayonnaise, making it much easier to toss through the slaw.
🔃 Substitution: you can use lime juice, apple cider vinegar or white vinegar in place of lemon juice.
You can either shake the dressing ingredients together in a sealed jar, or whisk them together in a bowl before tossing with the other slaw ingredients.
Add any of the following vegetables to this basic slaw recipe for a tasty variation:
- Corn. Corn is a family favorite addition to this basic coleslaw recipe. You can use canned corn kernels, leftover cooked corn, or fresh corn off the cob.
- Scallions/ spring onions. Add some finely sliced scallions to add more sharpness and savory flavor to the slaw.
- Radish. Thinly slice radishes to add a little heat to your slaw.
- Apple. Sliced or shredded, apple is a tasty addition to coleslaw, especially if you are serving it with pork as a main dish.
- Kale. Slaw is full of nutritious fresh veges as it is, but you can up the ante by adding some shredded kale into the mix. It also adds a slightly nutty flavor to the slaw.
- Bell peppers. Try adding some sliced bell peppers for some extra fresh flavors.
This slaw is great served with just about anything, but here are some easy recipes we like to serve it with:
- Air Fryer Chicken Breast
- Air Fryer Pork Belly
- Slow Cooker Pulled Pork
- Air Fryer Tilapia
- Air Fryer Chicken Thighs
Forget store-bought, and try this homemade simple summer coleslaw. It's perfect for cookouts, BBQs, or to serve with burgers, sandwiches, or tacos.
- 1 small cabbage (red or white, or ½ of each) [Note 1]
- 4 medium carrots, peeled [Note 1]
- ½ small bunch parsley finely chopped
- ¾ cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon grouind black pepper (or to taste)
- 1 tablespoon white sugar or honey (optional)
- Remove any damaged or discolored outer leaves from the cabbage, cut it into quarters through the stem, then shred in a food processor. [Note 2]
- Shred the carrot and roughly chop the parsley.
- Add the cabbage, carrot and parsley to a large bowl and toss to mix.
- Add the dressing ingredients to a small jar with an airtight lid, and shake until well combined. Or whisk together in a small bowl.
- Pour the dressing over the coleslaw and gently toss to mix.
- Save time by using pre-shredded slaw mix.
- Or manually shred the cabbage: Cut it in half or into quarters through the stem, and cut out the core. Then finely slice the cabbage with a sharp knife.
Amount Per Serving: Calories: 164Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 9mgSodium: 262mgCarbohydrates: 6gFiber: 1gSugar: 5gProtein: 0g
Nutrition information is an estimate and provided for informational purposes only.
You may also like:
Looking for more recipes?
Check out our recipe index where you can browse recipes by category and meal type!