Tangy, Crisp, Refreshing, Creamy, Crunchy, Sweet and a PERFECT SOUTHERN SIDE DISH! No overwhelming mayonnaise or sickening sweet goop! Just a fool proof recipe for homemade shredded coleslaw in how to make coleslaw from a bag.
Why This Recipe Works
- Uses bagged slaw mix so there’s no digging out the food processor or slaving over the shredder.
- No guessing about which vegetables go in coleslaw (it’s already in there).
- The DRESSING makes the coleslaw and that part is homemade coleslaw dressing, so there’s no guessing!
Here’s How To Make Coleslaw From a Bag
STEP 1.
Pour the slaw mix into the bowl. (shredded cabbage).
STEP 2.
Mix in the coleslaw dressing ingredients. This will make it taste like homemade coleslaw!
STEP 3.
Refrigerate for at least 2 hours.
Frequently Asked Questions (FAQ’s).
What is Coleslaw Mix Made From?
Cole slaw mix comes in several varieties (some even comes with the dressing in a separate bag inside the slaw bag), however, generally it is made from cabbage and other veggies.
You will want to use the coleslaw mix that is just cabbage and carrots for this recipe.
How Many Ounces Are In a Bag of Coleslaw?
This varies depending on what your grocery carries, however, you will want to use the 16 oz bag of coleslaw mix for this recipe.
How Do You Make Cabbage Coleslaw?
Cabbage coleslaw is made my mixing shredded cabbage, carrots and occasionally other vegetables with a dressing.
How Bad is Coleslaw For You?
Depending on the dressing, coleslaw isn’t bad for you at all. It is mostly made of cabbage and carrots, which are terrific sources of all kinds of great nutrients and fiber! Just a little saturated fat.
How Long Should Coleslaw Sit Before Serving?
I recommend that this coleslaw recipe rest for at least 2 hours for the flavors to meld before serving. It is even better if you allow it to sit overnight.
What Goes With Coleslaw?
- Coleslaw is the quintessential side dish for.....
- Hamburgers,
- Hot dogs,
- Sloppy Joes and
- nearly anything cooked on the grill in the summer!
- We love ours with ribs and
- chicken too.
- Coleslaw is a favorite with barbecue as well! (What doesn’t it go with would be a better question!)
Tips and Tricks for making PERFECT Coleslaw
- When using a mix (or even when grating your own cabbage, you’ll be tempted to add more mayonnaise because initially it looks VERY dry.
- Don’t be tempted to add more than the recipe calls for because as the coleslaw sits, the sugar and the salt draw water out of the cabbage and it becomes much more runny which isn’t the best quality in a coleslaw.
- Allow the coleslaw to meld for at least 2 hours for the flavors, overnight is even better.
- This coleslaw does have a slightly yellow color to it, that isn’t a fault, that is the way it should be.
- If you are thinking, “I don’t like xxxx ingredients”, please just give it a try because wowee, it tastes good together!
- People might ask, “Don’t you use celery seed?” My answer is, “Nope, I don’t”.
- Here's more information than you ever wanted to know about coleslaw from science direct.
You Might Also Enjoy These Other Cabbage Recipes from Loaves and Dishes
Easy Southern Red Barbecue Slaw
Can You Do Me A Favor?
Please leave a 5 Star Comment Below in the comment section. It helps others to find the recipes at Loaves and Dishes!
How to Make Coleslaw From a Bag
Ingredients
- 16 oz shredded cabbage and carrots
- ¾ Cup Mayonnaise
- 2 Tbs Yellow Mustard
- ¼ Cup Granulated White Sugar
- 2 Tbs Cider Vinegar
- 2 teaspoon onion powder
- 2 teaspoon garlic powder
- 1 Tbs hot sauce
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
Instructions
- Add all of the ingredients to a large bowl and mix well with a spatula. Place in the refrigerator to allow the flavors to meld for at least 2 hours.
Notes
- When using a mix (or even when grating your own cabbage, you’ll be tempted to add more mayonnaise because initially it looks VERY dry.
- Don’t be tempted to add more than the recipe calls for because as the coleslaw sits, the sugar and the salt draw water out of the cabbage and it becomes much more runny which isn’t the best quality in a coleslaw.
- Allow the coleslaw to sit for at least 2 hours for the flavors to meld, overnight is even better.
- This coleslaw does have a slightly yellow color to it, that isn’t a fault, that is the way it should be.
- If you are thinking, “I don’t like xxxx ingredients”, please just give it a try because wowee, it tastes good together!
- Substitute the bagged coleslaw for an equivalent amount of cabbage and carrots (generally 1 head of cabbage and 3 large carrots). Grate of process in food process until they are very small pieces.
- Raw sugar for the white sugar - equal amounts.
- ¼ teaspoon cayenne pepper for hot sauce.
- ½ teaspoon table salt for Kosher salt.
- ½ white onion, grated fine for the onion powder.
- 2 cloves garlic, grated on a zester for garlic powder.
- Lemon Juice for Cider Vinegar.
- Broccoli Slaw for Cabbage slaw.
Nutrition
A VERSE TO SHARE
I saw a super sassy and funny meme this week about blocking others on social media. I won't share it here because it used some offensive language, but the sentiment did make me chuckle.
How many of us have folks in our lives who brush us the wrong way? I know I do.
I think we should always remember that the Lord is on our side (He might be on the side of your enemy too, but that is between them). It may help to consider verse 5 from Psalm 23. Either way, Thank God because my cup overflows.
Psalms 23:5
You prepare a table before me
in the presence of my enemies.
You anoint my head with oil;
my cup overflows.
dave says
Really good and I stuck with your tip about not leaving anything out. I am making this a second time but I have to leave out either the mustard or the vinegar. That maded it too tangy for my taste. (I prefer sweet) Thank you for the recipe.
Wendi Spraker says
Yes! Definitely adjust to your own tastes!
Paprika says
Good but a little sweet for me.
Wendi Spraker says
Thanks, its a southern recipe, so there you go. 🙂
Wendi Spraker says
aggregate rating test