Deliciously Crunchy Coleslaw

I make this colorful salad quite often because it literally takes just 5-minutes to prepare, always tastes amazing, and adds a nice pop of acid and much needed crunch to any hearty meat dish. And now that it’s grilling season – I figured I would share this quick, hassle-free recipe since coleslaw is the perfect side dish for any spring or summer barbecue! I personally have always preferred a bright, crisp coleslaw made with large strips of cabbage to the finely grated, mayonnaise drenched, sweeter alternative. So if you, too, appreciate the flavors of fresh cruciferous veggies and a light, tangy dressing, you’ll surely enjoy this easy recipe.

INGREDIENTS

• Shredded Cabbage & Carrot Mix [ 9oz Bag / About 4 Cups ]
• Mayonnaise [1 Heaping Tablespoon ]
• Whole Grain Mustard [ 1 Teaspoon ]
• Apple Cider Vinegar [ 2 Tablespoons ]
• Black Pepper [ A Few Turns of the Mill ]
• Salt [ Just a Pinch ]

TOOLS

• Large Mixing Bowl
• Tablespoon
• Teaspoon
• Tongs

EXTRAS

Any type of grilled or smoked meat!

YIELD

This recipe serves 2 – 4 people. 

Simply double or triple the recipe to make more.

Step One

Make the dressing by adding the mayonnaise, mustard, vinegar, black pepper, and a pinch of salt into your mixing bowl.

Stir to combine until there are no clumps.

The mayo will add creaminess and depth to the dressing while the whole grain mustard will add literal pops of flavor and a bit of tang. Finally, the apple cider vinegar brings in the sweet acidic notes that tie everything together.

Step Two

Add in your bag of crunchy produce.

FUN FACT: Whenever I make coleslaw, I always buy the Organic Shredded Green & Red Cabbage with Orange Carrots from Trader Joe’s. It’s fresh, colorful, and saves me quite a bit of prep time. There’s a photo above – under the Ingredients Section of this recipe – in case you missed it.

NOTE: Please feel free to shred or finely slice your own purple cabbage, green cabbage, & carrots instead of using a pre-packaged bag of veggies.

Step Three

Use a pair of tongs to toss everything together until all of the vegetables are coated in the dressing.

NOTE: If you prefer your coleslaw to be a bit more dressed, just add in a touch more mayo and a splash more apple cider vinegar! You’re the one who’s going to eat it after all so please make it to your preference 🙂

Step Four

Cover the bowl and allow the slaw to sit in the fridge for at least 1 hour so the dressing can soak in and slightly soften the hearty strips of cabbage and carrots.

OPTIONAL: I usually take the coleslaw out of the fridge 15 minutes prior to serving in order to 1: give everything another good toss and 2: bring the coleslaw closer to room temperature.

Step Five

Plate & enjoy!

Happy Cooking!