Classic Coleslaw

6 servings
2 hr 15 min

Nothing says summer like some super delicious side dishes. Coleslaw is a mainstay at so many barbecues and I figured since we are heading towards Memorial Day that I would share this Classic Coleslaw recipes with you all!


It is chockfull of fresh veggies like cabbage, carrots, red onion and scallions for an added onion kick! The dressing is made with mayo, whole grain mustard for a little heat and slightly sweetened by a drizzle of some honey.


Try this recipe for your Memorial Day barbecue or all summer long. It's simple ingredients and easy to throw together. Happy unofficial start of summer everyone!

Recipe details

  • 6  servings
  • Prep time: 15 Minutes Cook time: 2 Hours Total time: 2 hr 15 min
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Ingredients

for the slaw

  • 1/2 medium head of savoy cabbage, outer leaves removed and shredded
  • 2 lg carrots, peeled and shredded
  • 1 sm red onion, thinly sliced
  • 3 scallions, thinly sliced

for the dressing

  • 1/2 cup mayonnaise
  • 2 tsp whole grain mustard
  • 1 tsp honey
  • 1 tsp rice wine vinegar
  • salt and pepper, to taste  

Instructions


Start by removing the outer darker green layers of the savoy cabbage head and discard. Cut the cabbage in half and using a pairing knife remove the core by scoring each side on a diagonal. Shred the cabbage to a thickness of your liking and set aside. Next peel and shred the carrots and thinly slice the red onion and scallions and set aside.
Using a large mixing bowl begin to make the dressing by adding the mayonnaise, whole grain mustard and honey to the bottom of the bowl. Whisk together until the honey is incorporated into the mayo and mustard. Then add in the rice wine vinegar and salt and pepper to taste. Whisk all ingredients together to combine well. Then add in all the chopped vegetables and toss well so that the dressing is distributed well throughout.
Cover and refrigerate for 2 hours or up to overnight.

Tips

  • MAKE AHEAD: Feel free to make this coleslaw the do before. The longer it sits, the better it tastes
Caper and Olive
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