A Michigan Cookout Side-Dish Staple: Creamy Cabbage Coleslaw

Coleslaw is a summertime staple, especially during grilling season. Here in Michigan, if you’ve spent any time at a backyard barbecue or cookout, chances are you’ve seen a bowl of creamy coleslaw next to the hot dogs, brats, and burgers. This recipe is inspired by the classic creamy cabbage slaw served at Zehnder’s of Frankenmuth, with a few simple adaptations of our own.

Make Your Own Michigan-Inspired Coleslaw

Ingredients: 

  • 6 ounces half-and-half (Half milk, half cream. Note: You can also substitute sour cream for half and half if you desire a thicker dressing)
  • 1 1/2 cups salad dressing
  • 7 ounces white vinegar
  • 1 1/2 cups sugar
  • 1/2 tablespoon seasoning of the following mix: Paprika: 2 tablespoons, Salt: 1 tablespoon, Onion Powder: 1 tablespoon, Garlic Powder: 1 tablespoon, White Pepper: 1/2 tablespoon
  • 1 head cabbage, finely shredded
  • 1/4 cup carrot, shredded, per lb of cabbage
  • 1/4 cup onion, finely chopped, per lb. of cabbage
  • 1/4 cup red cabbage, shredded, per lb. of cabbage
  • 1/4 cup green pepper, finely chopped, per lb. of cabbage

Instructions:

  1. In a large bowl, whisk together the half-and-half, salad dressing, white vinegar, sugar, and seasoning blend until smooth and fully combined. Place the dressing in the refrigerator and chill before using for the best flavor.
  2. Finely shred the green cabbage and red cabbage, then add to a large mixing bowl along with the shredded carrots, chopped onion, and green pepper. Pour the creamy coleslaw dressing over the cabbage mixture and toss until evenly coated, being careful not to overdress the slaw.
  3. For the best texture and flavor, refrigerate the coleslaw before serving. This classic creamy coleslaw recipe makes a large batch perfect for backyard barbecues, cookouts, picnics, and grilling season gatherings. Recipe may also be halved for smaller portions.

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Adapted from Zehnder’s of Frankenmuth Coleslaw Recipe

Photo by Sergej Karpow on Unsplash