There’s nothing like a fresh, crunchy coleslaw to brighten up your summer plate. Whether you’re heading to a backyard BBQ, serving up sandwiches, or want a vibrant veggie side, this slaw delivers big on flavor with a sweet-and-tangy twist.
You’ll need:
- Scant ¾ cup mayo or vegan mayo
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- ¾ teaspoon celery seeds
- ¼ teaspoon sea salt
- Freshly ground black pepper
- 6 cups shredded green cabbage
- 2 cups shredded red cabbage
- 2 medium farm-fresh carrots, peeled into thin ribbons
- 3 scallions, chopped
To make:
In a bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, celery seeds, salt, and a few grinds of fresh black pepper until smooth and creamy.
In a large bowl, combine the green cabbage, red cabbage, carrots, and scallions. Pour the dressing over the veggies and toss well to coat.
Add a pinch more salt or pepper to taste, then serve it up or let it chill in the fridge for an hour to allow the flavors to mingle.
Sign up for our CSA farm boxes online today or visit us at a farmer’s market near you! You can find more delicious recipes on our blog.
