Coleslaw, the perfect accompaniment to any summer BBQ or picnic. It’s a shredded cabbage salad that can be light or heavy, loved or hated. I was that kid who always had to have it as a side at almost any restaurant carrying it growing up. My parents knew I always had a definitive opinion about it as well. I secretly considered myself a child coleslaw connoisseur. That’s how much I loved it and needed to taste it anywhere I could. It was either great or horrible, too sweet or just right. Now, coleslaw lovers have very specific opinions on how they like their slaw. There seems to be two categories of coleslaw preference: sweet and extra creamy or tangy and slightly sweet. I definitely am the later; I like it to have a slight sweetness, but more tang.
Tangy yet Sweet Slaw
This mustard slaw has great tang to it with the help of dijon mustard and apple cider vinegar; two ingredients you should always have in your kitchen if you like to cook. Mustard slaw, heavier on vinegar and mustard than other slaws, is a great BBQ side dish and perfect on BBQ pulled pork.
Adding apple to coleslaw is a great way to add a little extra sweetness without adding more sugar. If you look at most coleslaw recipes they have a ton of sugar in them. I love sugar as much as the next person, but I know it’s the worst for your body in excess amounts. Added sugar is unfortunately the main culprit to obesity in this country, so even though I know I can’t cook without it completely with some recipes, I do my best to eliminate as much as possible without compromising taste or by substituting it with a healthier natural sweetener when possible. You’ll also see I add some honey to this dressing; this is again another substitute I use for adding more sweetness.
The Perfect Slaw Shred
A mandoline or the slicing surface of a box grater work great to give you a perfect shred on the cabbage if you hold your cabbage quarter with the cabbage heart in your hand carefully. I use the 1/8-1/4″ slice setting on the mandoline and carefully hold the heart of each quarter to slice my shreds. If you’re the least bit nervous about using a mandoline, don’t. Make sure you’re really comfortable using it before you take on such a task with it. I’ve seen so many fingers sliced on those. I haven’t yet…(knock on computer screen). If you want extreme efficiency and don’t want to do manual shredding, you could try using the slicing disk with a food processor. I personally don’t like shredding my cabbage for coleslaw this way only because the shreds aren’t as uniform.
Go ahead and buy a cabbage (or grow one) and make your loved ones some delicious coleslaw with a lighter, tangier and brighter taste!