Creamy Coleslaw

Coleslaw is a quintessential salad to pair with wings, pulled pork, brisket, hamburgers, ribs or anything barbecued. For your next casual dinner try this simple slaw. It lends a little crunch with a slight creaminess, and just enough tang to balance the sweetness resulting in a cool crisp flavour. The pretty orange, white and pale green colours make the salad look so appealing!

Fresh green cabbage is low in calories and incredibly nutritious. Also know as a “powerfood” it’s a vegetable we should all eat more of. So why not create this perfect casual side? And don’t wait for summer because cabbage is readily available in all seasons.

This superb make-ahead slaw is also ideal to bring to any backyard grilling party, family reunion, potluck, picnic … and the list goes on! I’ve been making this slaw for years and it always gets rave reviews when I serve it. This puzzles me because it’s not a big deal to make: it’s so easy and simple! But it seems other people do think it’s a big deal. Fine with me! I’ll keep it my little secret.

Many of us have kitchen utensils stashed away in a drawer that we never use. If you have a mandoline, dig it out because here is your chance to use it! If you don’t have one, the cabbage can be sliced thinly with a sharp knife or in a food processor. Don’t be alarmed with the amount of cabbage, it shrinks substantially as it marinates.

Celery seed is not the most common spice in every spice collection but if you can get your hands on some, it does liven up the flavour of the coleslaw.

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Creamy Coleslaw

At your next BBQ pair this creamy coleslaw with wings, ribs, pulled pork, brisket or hamburgers. It has a slight creaminess with a cool, crisp flavour and just the right amount of tang to balance the sweetness.

Servings 8

Author Rita Jakobschuk

Ingredients

Salad

• 8 cups green cabbage sliced thinly
• 2 medium carrots shredded
• 2 tablespoons finely minced onion

Dressing

• ½ cup mayonnaise
• 2 teaspoons Dijon mustard
• ⅓ cup apple cider vinegar
• 2 tablespoons granulated sugar
• ½ teaspoon celery seed not celery salt
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Instructions

1. Using either a mandoline, sharp knife or food processor, thinly slice or shred the cabbage. Using the large holes of a box grater, shred the carrots. With a sharp knife finely mince the onion. Place salad ingredients in a large salad bowl.
2. In a small bowl whisk together the dressing ingredients: mayonnaise, mustard, apple cider vinegar, sugar, celery seed, salt and pepper until smooth.
3. Pour dressing over shredded cabbage and carrots and toss well to combine. Cover and refrigerate for at least 1 hour or overnight to allow the flavours to mingle before serving. The volume of the slaw will shrink substantially as it marinates.
4. Just before serving give it another toss and transfer it to a medium salad bowl.