Growing up I didn’t get much coleslaw, except for the occasional pot luck or cookout. It was this overly mayonnaised concoction with finely diced cabbage and carrots. I was not a fan. When I got older, I really started to enjoy raw cabbage. It made me think about coleslaw, but I still wasn’t interested in the traditional finely diced slaw. I also love red cabbage and onions, so I had to incorporate them. Over the years, I have come up with a recipe I am happy with and proud to serve to guests. The cabbage doesn’t hide in my coleslaw……..it is the star, as it should be. Although I enjoy a lighter vinegar and olive oil version of coleslaw, I believe that mayonnaise-based coleslaw has its place and is perfect for a cook-out, whether you are serving your family or a big crowd. It is the perfect cookout accompaniment.
This coleslaw is fresh tasting, crunchy, and delicious. Give it a try!
- ¼ green cabbage
- ¼ red cabbage
- ¾ cup peeled carrots (4 to 5 carrots)
- ½ large sweet onion
- 1/3 cup mayonnaise
- 1 tbsp. white wine vinegar
- 1 tsp. apple cider vinegar
- 1 tbsp. and 1 tsp. sugar
- ¼ tsp. kosher salt
- ¾ tsp. dry mustard
- ¼ tsp. garlic powder
#1 Prep the cabbage and onions a day or 2 ahead. Store separately.
#2 Make it the star of the show, by using a serving dish that will highlight the beautiful colors.