Classic Coleslaw

Ok it’s officially the last week of summer.  Even though it stays pretty hot in DC through September there really is something about the advent of Labor Day that feels like summer’s end.  Don’t get sad, embrace the end with a  blow out back yard BBQ with all of your friends and neighbors.  Labor Day screams for an all American menu like pulled pork or BBQ chicken, some coleslaw and the last of the delicious summer corn.  I usually make different kinds of slaws, vinegar based or with other vegetables besides cabbage.  However, to keep it classic I stuck with the mayo based slaw with some small modifications to keep it really fresh.  Coleslaw is a great make ahead – sometimes a little excess liquid can collect in the bottom so make sure to check and see if that’s the case.  If it does, no worries, I usually just pour that off.  This should be served chilled but don’t do it straight from the fridge as super cold food loses some of its flavor.  20 minutes or so will help bring it to semi room temp.  Don’t believe the myth about mayo – it’s perfectly safe to be left out for a couple of hours though I wouldn’t put it directly in the sun as the whole thing would wilt.  Wednesday I will feature a killer mac and cheese and Friday will be a BBQ chicken recipe so you will be all set for your long weekend.  Enjoy!

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Classic Coleslaw (printable version at the end of the post)

Inspiration:  end of summer BBQs
Special Equipment:  none

  • 1/2 green cabbage, sliced thinly
  • 1 large carrot, grated
  • 1 shallot, grated
  • 1/4 cup light mayonnaise
  • 1/4 cup buttermilk
  • 1 teaspoon dijon mustard
  • 1 tablespoon cider vinegar
  • 1 teaspoon honey
  • 1 teaspoon celery salt (optional)

In a large bowl toss the cabbage and grated carrot together.  In a smaller bowl mix together the remaining ingredients.  Taste for seasoning with salt and pepper, then add 3/4 of the dressing to the slaw.  Mix together and add as much of the rest of the dressing as you need to coat all of the veggies.  This slaw can be made a day in advance, just make sure to toss the slaw again before serving and allow it to sit at room temperature for 20 minutes to take the chill off.

Classic Coleslaw

  • Servings: 4-6
  • Print

Special Equipment: none

  • 1/2 green cabbage, sliced thinly
  • 1 large carrot, grated
  • 1 shallot, grated
  • 1/4 cup light mayonnaise
  • 1/4 cup buttermilk
  • 1 teaspoon dijon mustard
  • 1 tablespoon cider vinegar
  • 1 teaspoon honey
  • 1 teaspoon celery salt (optional)

In a large bowl toss the cabbage and grated carrot together. In a smaller bowl mix together the remaining ingredients. Taste for seasoning with salt and pepper, then add 3/4 of the dressing to the slaw. Mix together and add as much of the rest of the dressing as you need to coat all of the veggies. This slaw can be made a day in advance, just make sure to toss the slaw again before serving and allow it to sit at room temperature for 20 minutes to take the chill off.

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