Inspired by the flavours of Italy, this coleslaw with Italian dressing is a simple twist on a classic slaw and perfect for a summer cookout.
I’ve always been a huge fan of coleslaw–that is if it doesn’t include mayo. I’ve always preferred a vinegar-based, tangy slaw and this Italian coleslaw fits the bill perfectly.
I love a classic Italian salad dressing; my version uses dried basil as it has a strong flavour that stands up well to the vinaigrette.
There are many things I love about coleslaw but what I love the most is that it gets better after sitting in the fridge overnight. It’s the perfect dish to prep ahead of time if you have people coming over.
I love to eat coleslaw on its own as a side, but it would also be pretty delicious served on a pulled pork sandwich.
How do you make a vinegar-based salad dressing for coleslaw?
This recipe is based off of one that my great grandmother used to make–I have her handwritten recipe! She made a coleslaw with a boiled dressing, which is the method I’ve always used when making coleslaw. For this dressing I added some garlic and dried basil.
Based one some research, this seems to be the way that coleslaw was traditionally made, and I can see why. The dressing ends up tangy with just enough sweetness and it helps to break down the sturdy cabbage.
Canadian Living has another old-school style coleslaw recipe, on their site using the same boiled dressing method that sounds delicious!
I like to use a combination of red and green cabbage in my coleslaw, simply because it’s prettier to look at, but this salad works with whichever variety you have on hand.