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Crips and Creamy Coleslaw

Crisp and Creamy Coleslaw

a bowl of food on a plate: Coleslaw© Dylan Simmons / Noelle Carter Food Coleslawhttps://www.msn.com/en-us/foodanddrink/recipes/three-refreshing-recipes-for-summer/ar-BB17h8be?ocid=msedgntp

If there’s one summer staple, it’s slaw. Whether you’re digging into a bowl of classic cabbage-based — or any of a number of alternatives incorporating carrots, broccoli, kale or other fresh vegetables — the party isn’t complete without it.

Even still, slaw doesn’t always get the love it deserves. On a table of otherwise homemade dishes, slaw is almost always store-bought. Why? If you’ve ever tried homemade, you probably know it’s worlds better than anything you’ll ever find at the store. But do you know how easy it is to make?

This coleslaw recipe is a riff on the classic, and it takes just minutes to prepare, combining shredded cabbage with onion in a creamy sauce lightened with red wine vinegar and a touch of whole-grain mustard. You can slice the cabbage yourself, or buy it ready to go at the market. One warning: make a big batch. Every time I serve this for a party, it goes quickly.

20 minutes. Serves 10 to 16

  • 1/4 cup plus 2 tablespoons whole-grain mustard
  • 2 tablespoons red wine vinegar
  • 1 teaspoon chopped garlic
  • 1 teaspoon celery seeds
  • 1 teaspoon fine sea salt
  • Freshly-ground black pepper
  • 1 1/2 cups mayonnaise
  • 1 red onion, thinly sliced lengthwise
  • 3 pounds shredded cabbage
  • Chopped chives, for garnish

In a large bowl, whisk together the mustard, vinegar, garlic, celery seeds, salt, several grinds of pepper, and mayonnaise until well-combined to form the dressing. Fold in the sliced onion, tossing to coat the onion completely. Add the cabbage, tossing to coat evenly. Transfer the slaw to a serving bowl and garnish with chives. The slaw is best made a few hours before serving to give the flavors time to marry. Cover and refrigerate until ready to serve. The slaw will keep for up to 4 days.

Note: From Noelle Carter.

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