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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!
Notes
#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.
Ingredients
Veggies
- ¼ green cabbage
- ¼ red cabbage
- ¾ cup peeled carrots (4 to 5 carrots)
- ½ large sweet onion
Dressing
- 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
Instructions
- Thinly slice both types of cabbage (Hold the cabbage with core-side down and slice in half, and remove the core. Then slice the cabbage, with the inside down on the board. If the cabbage is large you may have to half the cabbage again to minimize the size of the pieces. Take your hands and break apart the sliced cabbage and you will have slaw-ready cabbage.]. Mix the two types of cabbage together and set aside. Shave the carrots (I use a peeler for this job and only peel to the halfway point, to avoid pieces that are too long). Julienne the onion into slender long pieces. Mix all of the veggies together well.
- Whisk together all of the dressing ingredients, and then toss with the veggies. Refrigerate for at least 2 hours before serving. Toss again right before serving. Enjoy!
Looks delicious, Antonia! Your photos look amazing too!
Thank you for the sweet compliments Sandhya 🙂
I love coleslaw without a heavy mayo sauce 😉 Your version looks beautiful. I also use Chinese cabbage in mine which tastes really fresh.
Thank you Nina! Chinese cabbage is a great idea…I will have to try it 🙂
I agree that the mayo-based cole slaw was always a staple at BBQ’s and picnics, however your red cabbage version does make cabbage shine! I love the colors and the healthy factor to this lighter version without the overload of mayo…I adore cabbage too…especially red cabbage…it’s such a pretty color!
Happy Friday to you!
Happy Friday to you too Lia 🙂 Red cabbage is lovely and adds so much to a dish, and I can literally snack on it. It is nice to know we think alike 🙂 Thank you for the kind words!
Indeed veggies are the perfect snack food! Have a great weekend!
🙂 You too!
I do like the olive oil and vinegar version too! Actually it is my favorite!
I love your photo. The colors are so vibrant!
It is yummy, isn’t it? You can’t go wrong with crunchy veggies 🙂 Thank you for your sweet words Francesca!
I love coleslaw and this looks so good with less mayo and using vinegars to create the dressing. Yum. I wish I could take close-ups like this. Really nice photo!
You are so sweet Seana, thank you! So glad you could stop by 🙂