Perfect Summer Accompaniment: Coleslaw

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Today, I bring you a quick recipe for one of the best side dishes of summer… Coleslaw!  As a kid, I hated coleslaw and cabbage, but in my old age, I’m loving it more and more. It’s sweet and a little sour and creamy.  Carrots and red onion add crunch and if you opt for using red and green cabbage, as I’ve been known to do, you’ve got great color! And it’s easy to whip up for your summer BBQs.

Breakfast in Bed(stuy) / Coleslaw

Coleslaw

Adapted from Serious Eats

For the Slaw Mix:

1 large head green cabbage, about 3 1/2 pounds, finely shredded

1 large red onion, finely sliced

1 large carrot, peeled and grated

1 cup white sugar

½ cup salt

Combine cabbage, onion, and carrot in a large bowl, leaving plenty of room to toss. Sprinkle with sugar and salt and toss to combine. Let rest five minutes, then transfer to a large colander and rinse thoroughly under cold running water.

Breakfast in Bed(stuy) / Coleslaw

Transfer mixture to a large rimmed baking sheet lined with a triple layer of paper towels and blot mixture dry with paper towels. Return to large bowl and set aside.

For the Dressing:

¾ cup mayonnaise

¼ cup apple cider vinegar

2 tbsp dijon mustard

1 tbsp black pepper

3 tbsp sugar

Combine mayonnaise, vinegar, mustard, black pepper, and sugar in a medium bowl and whisk until homogenous. Pour dressing over cabbage mixture and toss to coat. Taste and adjust seasoning with more salt, pepper, sugar, and/or vinegar if desired.

Breakfast in Bed(stuy) / ColeslawBreakfast in Bed(stuy) / Coleslaw

A couple weeks ago, I served it with a delicious lobster roll…

Breakfast in Bed(stuy) / Lobster Roll with Coleslaw

But, it also goes great with fried chicken or really any of your summertime BBQ main dishes!

Breakfast in Bed(stuy) / Fried Chicken with Coleslaw

The possibilities are endless. I, for one, love summer just for an excuse to eat coleslaw!

Coleslaw
 
Author:
Ingredients
  • For the Slaw Mix:
  • 1 large head green cabbage, about 3½ pounds, finely shredded
  • 1 large red onion, finely sliced
  • 1 large carrot, peeled and grated
  • 1 cup white sugar
  • ½ cup salt
  • For the Dressing:
  • ¾ cup mayonnaise
  • ¼ cup apple cider vinegar
  • 2 tbsp dijon mustard
  • 1 tbsp black pepper
  • 3 tbsp sugar
Instructions
  1. For the Slaw Mix:
  2. Combine cabbage, onion, and carrot in a large bowl, leaving plenty of room to toss. Sprinkle with sugar and salt and toss to combine. Let rest five minutes, then transfer to a large colander and rinse thoroughly under cold running water.
  3. Transfer mixture to a large rimmed baking sheet lined with a triple layer of paper towels and blot mixture dry with paper towels. Return to large bowl and set aside.
  4. For the Dressing:
  5. Combine mayonnaise, vinegar, mustard, black pepper, and sugar in a medium bowl and whisk until homogenous. Pour dressing over cabbage mixture and toss to coat. Taste and adjust seasoning with more salt, pepper, sugar, and/or vinegar if desired.
 

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