Cole slaw is that sort of … overlooked recipe.
It really shouldn’t be, but it is. Stay with me here. I mean, have you ever heard anyone talking about a cole slaw recipe that blew their mind?
It just doesn’t happen.
The thing is, it deserves some credit. It is filled with vegetables. It’s good for you! It is tossed in what could be (if done right) a delicious dressing and it is chilled to let all those flavors soak in.
Really, it could be very good. If, IF, it is done right.
I think the time has come.
I have a recipe that will bring cole slaw to center stage. Really, I know, stop laughing at boring old cole slaw…this recipe will really change its reputation!
Along with cabbage, I combine green pepper, carrots and sweet onion to really up the crunch factor. The dressing, arguably the most important part, is the perfect mix of salty and sweet with a unique ingredient that really takes the flavor to the next level.
Did you see that? I used the phrase “next level” to describe cole slaw. You must be curious about this recipe now.
Oh, one more thing. A disclaimer. I am not southern. I just combined about a million cole slaw recipes to make my favorite and I thought since one of them was called southern cole slaw, it might have a touch of the south intertwined between the cabbage and carrots.
Ok y’all?
Southern Cole Slaw
2 1/2 cups shredded green cabbage
2 1/2 cups shredded purple cabbage
1 cup shredded carrots
2 tblsp sweet onion, finely grated
1 green pepper, finely diced
1 cup mayo
2 tbsp dijon mustard
2 tbsp apple cider vinegar
2 tbsp honey
1 tsp salt
1/2 tsp pepper
2 1/2 tsp celery seed
Combine all the veggies together in a large bowl. In a small bowl, whisk together mayo, mustard, vinegar, honey, salt, pepper and celery seed. Drizzle over veggies and toss lightly to combine. Chill for an hour before serving.
Hint: Leave out about a cup of the mixed veggies and toss in right before serving. This will add a little extra crunch.
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