Have you ever gone for years thinking you didn’t like a food dish and then discovered a new recipe of that dish that you find you adore? I went 30 years of my life thinking that I really, really, really didn’t like coleslaw. Then the sun rose one day, the birds came out to sing, the flowers all bloomed and I tried my aunt’s crispy, tangy simple coleslaw recipe. On that glorious day, I discovered that all those years what I hadn’t liked was soggy, mayonnaise-y coleslaw but I do love crispy, tangy, vinegar-y coleslaw. Lo-ooove it.
Have you ever tried coleslaw on your hamburger? My aunt’s crispy, tangy coleslaw is delicious, really fresh and delicious on a hamburger. Give it a try and you’ll be a coleslaw-on-the-hamburger fan, too.
You can make this simple coleslaw recipe in less than five minutes. You can serve the coleslaw immediately after you make it and it will be extra crispy. But it’s best to put it in the refrigerator for 30 minutes to 6 hours or more to allow the coleslaw to really absorb all the flavors.
Simple Coleslaw Recipe
1 12 oz. Bag of Prepared Broccoli Coleslaw Mix – Approximately 4 Cups
3/4 Cup Vinegar
2/3 Cup Canola Oil
1 Tsp Sugar
3/4 Tsp Dry Mustard
1 Tsp Celery Seed
Place the vinegar, canola oil, sugar, dry mustard and celery seed in a microwaveable bowl. Mix well and microwave for approximately 2-3 minutes until the liquid boils. Pour the liquid mixture over the coleslaw vegetables. Refrigerate for 30 minutes to 6 hours (for crispier coleslaw refrigerate for less time).
This simple coleslaw recipe is perfect with your summer barbecues, cookouts and especially hamburgers (trust me). I also serve the crispy coleslaw with many Asian inspired dishes that I make, like Slow Cooker Hawaiian Barbeque Pork and Hawaiian Barbecue Veggie Burgers.