Summer Coleslaw
Whether with burgers, ribs or chicken, nothing says summer to me like a side of good coleslaw. The debate over vinegar slaw or creamy slaw continues in many circles. This recipe does a great job of combining both into a slightly tangy slaw with creamy sweetness.Best of all, this recipe can be easily modified to use whatever is in season. Add in other veggies such as leeks, Brussels sprouts and more if you want to change this up a bit.
Ingredients
- 1 head green cabbage
- 1 large onion (use red for tangy and sweet white for milder)
- 3 carrots
- 1 cup granulated sugar
- ½ cup salt
- 1 bunch fresh Italian parsley
- For the dressing
- 1 cup mayonnaise
- ¼ cup apple cider vinegar
- 2 tablespoon Dijon mustard
- 1 tablespoon celery seed
- ½ tablespoon ground black pepper
- 3 tablespoon sugar
Instructions
- Slice the cabbage and onions as thin as possible. This can be done by hand or using a food processor or mandoline. Combine in a large bowl. Grate carrots on a box grater. Add to bowl. Add sugar and salt into the bowl and mix well, massaging the sugar/salt mixture into the slaw mix. Allow to sit for 5 minutes.
- After 5 minutes, rinse the mixture well under running water, using a strainer if desired. Repeat 2–3 times. Using paper towels, squeeze mixture to remove remaining water. Add chopped parsley and toss to combine.
- In a separate bowl, combine all of the dressing ingredients and mix well. Once combined, stir into salad and toss. Place into fridge and allow to sit at least 3 hours and up to 2 days before eating. This coleslaw is delicious as a barbecue side dish or with the Peruvian Chicken recipe on the next page.