Summer is here, and you know what that means for our tables: easy, fresh side dishes! Coleslaw is a go-to for so many meals, especially when you’re thinking about outdoor eating or simple weeknight dinners.
I’m sharing two fantastic coleslaw recipes today that are super simple to put together. Whether you like bright, tangy flavors or something a bit more zesty, I’ve got a recipe for you that will be perfect for your next barbecue or family meal.
Jump to Recipe:
- 1. Creamy Cilantro Lime Coleslaw: A Bright Summer Side
- 2. Easy Dill Pickle Coleslaw: A Zesty Side Dish
Creamy Cilantro Lime Coleslaw: A Bright Summer Side
This coleslaw is so fresh and bright, it’s perfect for any barbecue or potluck. You’ll love the zesty lime and fresh cilantro mixed with creamy dressing.
Key Ingredients & Tips
- Fresh Lime Juice: Always use fresh lime for the best bright flavor. Bottled juice won’t give you the same zesty lift.
- Shredded Cabbage: You can buy pre-shredded cabbage mix to save time, or shred your own for a super fresh result.
- Chill Time: Let this coleslaw sit in the fridge for at least 30 minutes before serving. This helps the flavors blend together nicely.
What You Need
- 1 (16 oz) bag pre-shredded coleslaw mix
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons fresh lime juice
- 1/4 cup chopped fresh cilantro
- 1 tablespoon sugar (optional, for balance)
- Salt and black pepper to taste
⏱️ Time: 10 minutes prep, 30 minutes chill🍽️ Yields: 6 servings
How to Make It
Step 1: Get Your Bowl Ready
In a large mixing bowl, put your shredded coleslaw mix. Make sure the bowl is big enough to toss everything easily without making a mess.
Step 2: Mix the Dressing
In a separate medium bowl, combine the mayonnaise, sour cream, fresh lime juice, chopped cilantro, and sugar if you’re using it. Stir well until the dressing is smooth and evenly mixed.
Step 3: Combine and Chill
Pour the dressing over the coleslaw mix. Use tongs or a large spoon to gently toss everything until the cabbage is fully coated. Season with salt and pepper to your liking. Cover the bowl and put it in the refrigerator to chill for at least 30 minutes before serving.
📝 Final Note
This coleslaw is best served fresh but leftovers can be kept in the fridge for up to 2-3 days in an airtight container. The cabbage might soften a bit over time.
Easy Dill Pickle Coleslaw: A Zesty Side Dish
If you love dill pickles, this coleslaw is absolutely for you! It’s creamy, crunchy, and packed with that tangy dill pickle flavor you enjoy.
Key Ingredients & Tips
- Good Quality Pickles: Use your favorite brand of dill pickles and make sure they are crunchy. Drained pickle juice is key for the dressing.
- Red Onion: A little bit of finely diced red onion adds a nice bite and balances the flavors. If you don’t like raw onion, you can skip it.
- Taste and Adjust: Always taste your coleslaw before serving. You might want more pickle juice, salt, or pepper to get it just right for you.
What You Need
- 1 (16 oz) bag pre-shredded coleslaw mix
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup finely chopped dill pickles
- 2 tablespoons dill pickle juice
- 1 tablespoon finely chopped fresh dill (optional, but good)
- 1 tablespoon finely diced red onion (optional)
- Salt and black pepper to taste
⏱️ Time: 15 minutes prep, 1 hour chill🍽️ Yields: 6-8 servings
How to Make It
Step 1: Prepare Your Vegetables
Get your large mixing bowl ready for the coleslaw mix. If you’re using red onion, finely dice it now. Chop your dill pickles into small pieces to ensure they mix well into the dressing.
Step 2: Make the Pickle Dressing
In a separate medium bowl, whisk together the mayonnaise, sour cream, chopped dill pickles, dill pickle juice, fresh dill (if using), and diced red onion (if using). Stir until the dressing is smooth and well combined.
Step 3: Mix and Refrigerate
Pour the creamy dill pickle dressing over the shredded coleslaw mix. Toss gently with tongs until all the cabbage is evenly coated. Taste and add salt and pepper if needed. Cover the bowl and chill it in the refrigerator for at least 1 hour to let the flavors deepen.
📝 Final Note
This dill pickle coleslaw gets even better after sitting in the fridge for a few hours, or even overnight! Store any leftovers in an airtight container for up to 3 days.