My family’s big on coleslaw. It was one of those must have dishes for spring and summer holidays. I think it’s another 1950’s throwback recipe. Ours always included cream and mayo which doesn’t make it the healthiest of side dishes. But I guess if it’s only a treat on holidays you’re in the clear. On the flip side of this, I’ve been rolling over a clear coleslaw recipe in my head one that takes out those fattening condiments. Will it be as good? It’s certainly a bit healthier and gives a punch of flavor with some dijon mustard and apple cider vinegar.
I’ve found the key to all coleslaw recipes is time. Coleslaw will never be as delicious right after it’s made as it will in a day or two. It’s a salad that needs time to hangout, let the flavors merge together, and soften all that cabbage. You still want a crunch but give it a day for the salt and vinegar to do their job on those tough cabbage leaves. You’ll definitely appreciate the cohesive sweet and sour flavor after you’ve let this coleslaw hang out in the refrigerator for a while. But that also makes it the perfect summer party food-get the prep done a few days early! I find coleslaw amazing as a topping for slow roasted meat. Be it fish tacos (add in jalapeño!), or pulled pork, or those summer standards of hotdogs and hamburgers coleslaw done right will make the meal sing.
- 1 head Savoy Cabbage
- 1/2 Head Red Cabbage
- 1 C Shredded Carrot
- 3 Tbsp Sugar
- 2/3 C White Vinegar
- 1 Tbsp Dijon Mustard
- 1/3 C Olive Oil
- 2 Tsp Kosher Salt
- Shred both cabbages with a box grater or a cuisinart.
- Mix shredded cabbage and carrots in a large bowl.
- In a small bowl whisk together the vinegar, sugar, mustard, salt, and olive oil.
- Pour dressing over cabbage and stir to combine.
- Taste mixture and add a tablespoon extra of vinegar or sugar if necessary to get a sweet and sour flavor.
- Cover and let sit in the refrigerator overnight or at least two hours.