Really Simple Coleslaw
How to Make Really Simple Coleslaw
Prep 15 mins Rest 5 mins Eat 20 mins
Sometimes you need a simple side dish that you can make in a flash. Enter Really Simple Coleslaw. This old standard can be brought to new life in your kitchen with simple ingredients you can have on hand. Now that my husband is working from home, a simple bowl of fresh made coleslaw elevates our lunches. You can change the flavor by adding different herbs or spices. For example, I have some Mexican tarragon in my garden and the flavor of a few sprigs added to the Coleslaw changes it into something exciting. Add chopped dill for a fresh summery flavor. OR add some cumin and cayenne pepper for a more Southwestern twist. Thin sliced radish strips are also a nice addition.
You can have all the ingredients on hand for Really Simple Coleslaw.
All you need to do is keep a head of cabbage and carrots in the back of your fridge. They last for a good month, so put it on your grocery list. Just like the grandmas of Eastern Europe who subsisted on cabbage and potatoes all winter, you can always have cabbage on hand. Coleslaw is always great for a picnic or outdoor gathering, but why not make it fresh once in awhile for your daily lunch?
This Coleslaw recipe is as simple as it gets.
Grate the carrots and slice the cabbage in a minute in the food processor.
It can be made even faster with the use of a food processor to grate the carrots and slice the cabbage in about a minute. Add the shredding disc to your food processor, and shred the carrots. Remove from the bowl and fit the food processor with the slicing disc. Cut the cabbage into wedges and process them through the feed tube into shreds.
Mix the Coleslaw dressing together in a flash.
In a bowl, mix together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt and pepper.
Add the green onion and herbs.
Thinly slice the green onion. Chop the white part of the onion fine and add it to the cabbage mixture. Chop the herbs and add as well.
The root end of the green onion and leek are ready to plant in my garden.
Here’s a tip my nephew Michael taught me. Cut off the root end of the green onion and you can plant it in your garden or a nearby pot. In about a month, you can snip off the green part that grows back. Pretty cool. Now I always have green onions here.
Mix in the mayonnaise mixture.
Mix the mayonnaise mixture into the cabbage mix. Let it sit about 5 minutes as the cabbage weeps.
Garnish with the green part of the onion.
Mix it again and then top it with the green onion pieces to garnish.
That’s it. Really Simple Coleslaw. Now go make some for lunch!
Really Simple Coleslaw
1/4 large head cabbage, shredded
2 carrots, peeled and shredded
1 green onion, sliced thin, Separate light pieces from the dark green pieces
1/2 cup mayonnaise
1 Tablespoon apple cider vinegar
1 Tablespoon honey
1 1/2 teaspoons Dijon mustard
1/2 teaspoon Kosher salt
1/8 teaspoon black pepper
2 Tablespoons various fresh herbs (parsley, tarragon, savory, etc.)
1. Add the shredding disc to your food processor, and shred the carrots or use a box grater. Remove from the bowl and fit the food processor with the slicing disc. Cut the cabbage into wedges and process them through the feed tube or slice the cabbage finely into shreds. Add to the carrots.
2. In a bowl, mix together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt and pepper.
3. Thinly slice the green onion. Chop the white part of the onion fine and add it to the cabbage mixture. Chop the herbs and add as well.
4. Mix the mayonnaise mixture into the cabbage mix. Let it sit about 5 minutes. Mix it again and then top it with the green onion pieces to garnish.
Servings: 4 – 152 calories per serving
Really Simple Coleslaw
Ingredients
- 1/4 large head cabbage shredded
- 2 carrots peeled and shredded
- 1 green onion sliced thin, Separate light pieces from the dark green pieces
- 1/2 cup mayonnaise
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon honey
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon Kosher salt
- 1/8 teaspoon black pepper
- 2 Tablespoons various fresh herbs parsley, tarragon, savory, etc.
Instructions
- Add the shredding disc to your food processor, and shred the carrots or use a box grater. Remove from the bowl and fit the food processor with the slicing disc. Cut the cabbage into wedges and process them through the feed tube or slice the cabbage finely into shreds. Add to the carrots.
- In a bowl, mix together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt and pepper.
- Thinly slice the green onion. Chop the white part of the onion fine and add it to the cabbage mixture. Chop the herbs and add as well.
- Mix the mayonnaise mixture into the cabbage mix. Let it sit about 5 minutes. Mix it again and then top it with the green onion pieces to garnish.
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Nutrition
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I love the idea of putting tarragon in you coleslaw. So jealous you have it growing in your garden! Bravo.
I wish I had French tarragon, but I’ve had difficulty finding it and growing it. I found Mexican tarragon at Home Depot, which has a similar flavor. It’s interesting how a small amount of it ratchets up the flavor in Coleslaw.