Classic Creamy Coleslaw
It would be terribly unpatriotic not to have coleslaw at a Fourth of July barbecue. And since I am a true American and I have also been looking for an excuse to use this completely adorable little ceramic cabbage bowl my mom gave me for months now, I made some. Thanks to my awesome hand-held mandoline by Kyocera (don't they make cell phones or something? I still have not adjusted to the way these multinational corporations produce all sorts of totally incongruous products...), it was a breeze. Never before has cabbage been so thinly sliced with such ease (at least not in my house). It actually made a somewhat tedious task feel fun. At roughly $20 a pop, this little gem of a kitchen tool is well worth the price. This coleslaw was the simplest, quickest part of my July 4th feast. It took all of 10 minutes to assemble using a mix of paper thin slices of red and green cabbages, onion, and carrots that I dressed in a tasty mixture of apple cider vinegar, mayonnaise, salt and pepper. I think coleslaw's unique mix of crunchy, creamy, sweet and savory is pretty rad. Plus this bowl is beyond adorable...
Total Steps
2
Ingredients
13
Tools Needed
4
Ingredients
- 1/2 head small red cabbage
- 1/2 head small green cabbage
- 1 large carrot
- 1 small onion
- 4 scallions(optional)
- 1/4 cup apple cider vinegar
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon caraway seeds
- 1 tablespoon sugar
- 1 tablespoon honey(optional)
- 1/2 teaspoon sea salt
- Several grinds freshly ground black pepper
Instructions
Step 1
Using a mandoline or a sharp knife, thinly slice the cabbage, carrot and onion or scallions and place in a medium-sized bowl.
Step 2
Mix the remaining ingredients (vinegar, mayonnaise, mustard, caraway, sugar, salt and pepper) together and stir well to make a smooth dressing - mix it until the sugar and salt are fully dissolved. Toss the veggies with the dressing, making sure everything is well-coated, and serve.