Tangy Cabbage Coleslaw

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.

Ingredients

Slaw Ingredients

  • 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)

Dressing Ingredients

Tangy Cabbage Slaw

Prep Instructions

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.

Slaw Ingredients

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.

Slaw Dressing

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