The 10-Minute Ina Garten Recipe I’m Making for Memorial Day

Is there a more iconic backyard barbecue side dish than coleslaw? Nothing pairs better with a grilled hot dog or burger than a scoop of shredded cabbage tossed with a tangy creamy dressing.

One of Ina Garten’s favorite recipes for Memorial Day is Vegetable Coleslaw, and it’s one of mine, too. I simplified this classic recipe so you can spend more time celebrating and less time in your kitchen.

How I Make Ina Garten’s Coleslaw Even Easier

The recipe begins with slicing cabbage. Garten advises using a food processor to make the task easier. I agree that slicing nearly two pounds of cabbage by hand is a daunting job, and while I love using my food processor, I don’t love cleaning it.

I suggest using bagged coleslaw mix for the cabbage. You’ll need about seven cups total, which you can get from two 14-ounce bags. Garten adds carrots to the slaw and again uses the food processor to shred them. Luckily, you can also buy pre-shredded carrots, and one 10-ounce bag is just the right amount.

After adding a few sliced kale leaves—which, if you’re tight on time, you can also buy pre-cut— it’s time to make the dressing.

The simple dressing includes kitchen staples like mayonnaise, Dijon mustard, and sugar. The recipe also calls for celery seeds and celery salt. If you don’t have both, don’t worry, simply use one or the other. If you have neither and are deciding between the two, I suggest using celery seeds for big flavor, but without the celery salt, be sure to season the dish well with regular salt.

I love my coleslaw lightly dressed. If you’re the same, I recommend adding 1/2 cup of the dressing at a time and mixing to combine until you reach your desired amount. Extra dressing can be stored in a jar for use on other salads or as a spread for wraps and sandwiches.

And while I love this coleslaw when it’s freshly made, it’s also delicious the next day, so if you’re making it for a party, consider making it ahead of time.

How I Serve Ina Garten’s Coleslaw 

Of course, you should serve it as a side at your barbecue, but there are other delicious ways to enjoy it. My family loves it piled on top of pulled pork sandwiches and as a topping for grilled sausages. I enjoy adding chopped chicken and broccoli to turn it into a meal. I’ve even served it on top of my spicy BBQ chicken pizza!