Creamy Coleslaw

One of many things I love about Summer is switching it up a bit with sides to our dinners! I try to keep from cooking the same meals over and over, but our side dishes tend to always be rice and steamed vegetables or potatoes and a salad. We do keep it exciting though with multiple kinds of rice and potatoes cooked different ways (are you catching the clever sarcasm accompanying that sentence?) 🙂 One dish in particular I’ve been wanting to try is coleslaw; a perfect side for those Summer BBQ dinners on the deck!

I don’t know what it is, but I love eating outside; nice weather just makes everything more enjoyable. And you know what? The family seems to stick around at the dinner table a little while longer when we eat outside 🙂 We really enjoyed this recipe and it’s one I’ll make again before the Summer is over. I also plan to make this next time we have shredded BBQ chicken sandwiches, because my husband and I both agreed topping our sandwich with this coleslaw would be a delicious experience!


Next on the list is a refreshing broccoli salad made with broccoli, cauliflower and carrots tossed in a greek yogurt honey dressing so stay tuned, but enjoy this recipe in the meantime 🙂

Creamy Coleslaw


  • ¾ – 1 cup miracle whip (I used ¾)
  •  – 2 Tbsp apple cider vinegar (I used 2)
  • 1 Tbsp honey
  • ¾ tsp celery seeds
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • ½ medium green cabbage, thinly sliced (about 4 cups)
  • ½ medium red cabbage, thinly sliced (about 4 cups)
  • 2 medium carrots, peeled; sliced or grated


  1. In a large mixing bowl, whisk miracle whip, vinegar, honey, celery seeds, salt and pepper until well combined.
  2. Slice cabbage and carrots and add to the mixing bowl with dressing. Gently toss to coat.
  3. Cover and refrigerate until ready to serve. (May be made up to 8 hours ahead of time)


As always, thanks for reading!!

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