Summer Slaw (Printable Version)
Crisp cabbage and vegetables in a creamy honey-mustard dressing. Perfect warm-weather side.
# What You Need:
→ Vegetables
01 - 2 cups shredded green cabbage
02 - 1 cup shredded red cabbage
03 - 1 cup shredded carrots
04 - 1 red bell pepper, thinly sliced
05 - 3 green onions, thinly sliced
06 - ½ cup fresh cilantro leaves, chopped (optional)
→ Dressing
07 - ¼ cup mayonnaise
08 - 2 tablespoons Greek yogurt or plain yogurt
09 - 2 tablespoons apple cider vinegar
10 - 1 tablespoon honey
11 - 1 teaspoon Dijon mustard
12 - Salt and black pepper, to taste
# How-To:
01 - In a large mixing bowl, toss together the shredded green cabbage, red cabbage, carrots, sliced bell pepper, green onions, and chopped cilantro if using.
02 - In a separate small bowl, whisk the mayonnaise, Greek yogurt, apple cider vinegar, honey, and Dijon mustard until smooth and well blended. Season with salt and black pepper to taste.
03 - Pour the dressing over the vegetable mixture and toss thoroughly using salad tongs or two large spoons until every strand is evenly coated.
04 - Taste the slaw and adjust salt, pepper, or vinegar as needed to balance the flavors.
05 - Serve immediately at room temperature, or cover and refrigerate for 30 minutes to allow the flavors to meld before serving.
# Expert Hints:
01 -
- The creamy tangy dressing clings to every shred without weighing anything down, which is a rare trick for slaw.
- It takes fifteen minutes from cutting board to table and tastes even better after sitting in the fridge for a bit.
02 -
- Salt the slaw too early and it will weep puddles into your bowl so dress it close to serving time.
- Swapping all yogurt for mayo sounds healthy but the texture becomes thin and watery fast.
03 -
- Toast whatever seeds you use in a dry pan for two minutes and your whole kitchen will smell incredible.
- Letting the dressed slaw rest in the fridge for even fifteen minutes transforms the flavor completely.