Cole slaw is a staple at nearly every summer barbecue in America. Having the right cole slaw is the trick. We tend to serve a lot of rich food at our barbecues. So, I love this light and simple recipe that has just the right amount of sweet and tang to accompany our dishes.
We had a fabulous barbecue this weekend with our closest friends. Everyone brought something and we had quite a feast we enjoyed The Best Ever Crockpot Pulled Pork, Grilled Sausages, Seasoned Grilled Fries, Grilled Sweet Potato Fries, Grilled Spicy Sweet Corn, a fantastic veggie tray and an unbelievable Peach and Strawberry Salad with Honey Maple Poppyseed Vinaigrette from my dear friend Mary at Barefeet in the Kitchen. What a round up! Amazing friends, family, food and good conversation. The perfect party.
Enjoy and happy Labor Day!
Simple Cole Slaw
½ large head cabbage, shredded
2 carrots, shredded
½ white onion, grated
1 cup homemade Dijon mayonnaise (or 1 cup mayonnaise and 1/2 teaspoon ground dry mustard)
2 tablespoons sour cream
2 tablespoons sugar
2 teaspoons celery seed
1 teaspoon kosher salt
½ teaspoon pepper
3 tablespoons apple cider vinegar
In a large bowl combine cabbage, carrots and onion, set aside.
Whisk mayonnaise, sour cream, sugar, celery seed, salt, pepper and vinegar together until well combined. Pour dressing over cabbage mixture. Allow to sit for 30 minutes so the flavors can meld. Serve and enjoy!
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