Sweet and Simple Red Slaw
I have never liked coleslaw. It has a slimy, mushy un-appealing presence that never really called to me. I had always attributed this to not liking cabbage, but I think I may have been a little unfair. The real problem is the mass-produced tubs o'slaw sitting in a deli case for ages, allowing the cabbage to get lazy and turn to mush (this will happen to you too if you don't quit being a couch potato - I'm sure of it).
A good, crisp, fresh coleslaw is like no other and it's rather easy to throw together. So say good-bye to your old image of coleslaw and take a bite of this. The red (purple, whatever) cabbage offers a nice depth of flavor and the dressing is sweet and zippy. This kind of slaw salad makes me forget the dreary weather outside, the fun colors feel like summer all over again!
I used some shredded carrots in the slaw too, but you see...I was too lazy to get down the box grater (it's true) so I just used my mini grater, the one I use to grate my garlic. The super fine grate resulted in the carrots sort of disintegrating into the dressing, which was nice but didn't lend anything to the crunch factor. I suggest sucking it up and getting down the box grater for better carrot performance. Half of this recipe satisfied 2 1/2 people (2 adults and one child) so I'd say the whole thing is good to serve 4 people. Enjoy!
Red Cabbage Coleslaw
1/2 head red cabbage, very thinly sliced
1 Tbsp Dijon mustard
1/2 C mayonnaise
1 1/2 Tbsp granulated sugar
2 Tbsp white vinegar
1/2 clove garlic, grated
1 medium carrot, shredded
salt & pepper to taste
2 green onions, diced
In medium bowl, whisk together everything but the cabbage and carrots until thoroughly combined.
Add the cabbage and carrots to the dressing and toss well to combine.
*I recommend waiting to dress the cabbage until 20 minutes before you plan on serving it. This gives enough time for the flavors to soak in but also ensures a crisp coleslaw at meal time.*
A good, crisp, fresh coleslaw is like no other and it's rather easy to throw together. So say good-bye to your old image of coleslaw and take a bite of this. The red (purple, whatever) cabbage offers a nice depth of flavor and the dressing is sweet and zippy. This kind of slaw salad makes me forget the dreary weather outside, the fun colors feel like summer all over again!
I used some shredded carrots in the slaw too, but you see...I was too lazy to get down the box grater (it's true) so I just used my mini grater, the one I use to grate my garlic. The super fine grate resulted in the carrots sort of disintegrating into the dressing, which was nice but didn't lend anything to the crunch factor. I suggest sucking it up and getting down the box grater for better carrot performance. Half of this recipe satisfied 2 1/2 people (2 adults and one child) so I'd say the whole thing is good to serve 4 people. Enjoy!
Red Cabbage Coleslaw
1/2 head red cabbage, very thinly sliced
1 Tbsp Dijon mustard
1/2 C mayonnaise
1 1/2 Tbsp granulated sugar
2 Tbsp white vinegar
1/2 clove garlic, grated
1 medium carrot, shredded
salt & pepper to taste
2 green onions, diced
In medium bowl, whisk together everything but the cabbage and carrots until thoroughly combined.
Add the cabbage and carrots to the dressing and toss well to combine.
*I recommend waiting to dress the cabbage until 20 minutes before you plan on serving it. This gives enough time for the flavors to soak in but also ensures a crisp coleslaw at meal time.*
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