I immediately fell in love with this coleslaw the first time I made it. It’s hands down my favorite slaw. Whether you’re having it as a side, or adding it to a burger, or pulled pork sandwich you just can’t go wrong with this recipe.
- 1/2 Head of Cabbage, thinly chopped
- 1 Medium Red Onion, chopped
- 1/2 Watermelon Radish, or 1 Bunch of Radishes, julienned
- 2 Carrots, julienned
- 1-2 Stalks of Celery, thinly chopped
- 3 Green Onions, ribboned (optional)
- 1 Cup Mayonnaise (my favorite is Primal Kitchen Rosemary Garlic, or Garlic Aoli
- 2-3 Garlic Cloves, minced
- Zest and Juice of 1 Lemon
- 2 tbsp Apple Cider Vinegar
- 1 tbsp Dijon Mustard
- 1 tbsp Wholegrain Mustard
Chop all vegetables for slaw. Thinly chop cabbage and tear into bite size pieces where necessary. Chop, or thinly slice red onion based on preference. I usually dice the onion. Julienne the carrots and radishes either with a knife or a mandolin if available. I’m not a huge fan of the crunchiness of celery, so I usually chop it very thinly and only use one stalk. If i have it available and have time I also like adding green onion cut in thin ribbons so it curls up.
To make the mayonnaise dressing, combine all ingredients in a medium sized bowl. Depending on your preference you can substitute the amounts of dijon to wholegrain mustard. I usually go a little heavier on the dijon to get a smoother and more tangy dressing. I put about 2/3 of the dressing on the slaw when first serving it and leave some on the side to add to the leftovers.