This Summer Slaw takes our family favorite southern coleslaw recipe and adds fresh summer vegetables, including cherry tomatoes, cucumbers, and green onions, and tosses it in a creamy, tangy dressing. Easy to make and a perfect summer side!
Course Salad, Side Dish
Cuisine American
Keyword Summer Coleslaw, Summer Slaw
Prep Time 15 minutesminutes
Chill Time 1 hourhour
Total Time 15 minutesminutes
Servings 12servings
Calories 114kcal
Author Michelle
Ingredients
5cupsshredded cabbage
1medium cucumberchopped
1pintcherry tomatoesquartered
½cupshredded carrot
3green onionsthinly sliced
½cupmayo
⅓cupsour cream
¼cupwhite vinegar
2tablespoonsfresh squeezed lemon juice
¼cupsugar
½teaspoonsalt(or to taste)
½teaspoonblack pepper(or to taste)
Instructions
In a large bowl, add shredded cabbage, cucumber, tomatoes, carrots, and green onions. Toss gently to combine. Set aside.
In a second medium mixing bowl, add remaining ingredients to make the dressing. Whisk together until smooth.
Pour dressing over vegetables. Fold in until dressing fully coats the slaw.
Cover and refrigerate for at least one hour or overnight. Serve cool.
Video
Notes
Do I Have to Chill? No. You can eat it right away like a salad. However, chilling is recommended to allow the flavors to meld and marry. This recipe will be okay served right away, but turns out better when chilled first.
Make Ahead: Make this summer slaw up to 2 days ahead. Store covered in the refrigerator until ready to serve. Stir before serving to incorporate dressing.
Storage: Store leftovers covered in the refrigerator for up to 3 to 5 days.