Growing up eating store-bought coleslaw, I was convinced the soggy glop was better off in my dog’s food dish. But in a pinch at my own BBQ, I attempted to make some, you know, for other people who liked the stuff.
While using much less sauce, I made mine with mustard instead of mayonnaise. What resulted was a flavorful, crunchy and fresh salad perfect for the summer months. It’s so easy to make and it’s a nice alternative to typical salads. It tastes great on burgers too!
Purple cabbage (or red cabbage) is the not-so-secret ingredient in this dish. It has a stronger flavor than the more delicate green and some additional health benefits too. The rich color reflects it concentration of anthocyanin polyphenols, which makes it an excellent anti-inflammatory food. This, along with its richness in antioxidants and glucosinolates, have made it a star in cancer prevention research. It’s also high in vitamin K, vitamin C and magnesium.
Serves 4-6 | Prep Time: 20 min | Cook time: 0 min
- 1 head purple cabbage (or 1 bag of coleslaw mix)
- 1 carrot, shredded
- 4 scallions, finely sliced
- 1⁄4 cup olive oil
- 1⁄4 cup rice vinegar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- approx. 2 Tablespoons of your favorite mustard.
In a small bowl, whisk together the olive oil, rice vinegar, 1 tablespoon of mustard, pepper and salt. Set aside.
Cut the cabbage into quarters and thinly shred.
In a large bowl, add the cabbage, carrot, and scallions. Add the dressing and toss until well combined. Taste the slaw. Make the needed adjustment by adding more mustard, vinegar, salt or pepper. Continue tasting and adjusting it until its perfect (or you’ve eaten it all.)
Cover and refrigerate overnight or up to 2 days.