Coleslaw’s Savory Side: Reinventing This Classic Cabbage Salad

ColeslawLike most Americans, I LOVE good coleslaw! Often, however, I’m disappointed by this classic side dish. I realized it’s because some versions can be mayonnaise-heavy. Mayo-drowned slaw is higher in calories than it needs to be, is unappetizing on a warm day (not to mention potentially dangerous), and worst of all, it quickly becomes boring to the palate.

The boring part has to do with lack of acidic balance in the dish. As is the case with wine (and all foods, for that matter), slaw needs to have all of its components in place. If it’s too fatty, for instance, it loses its refreshing attributes. But with the right spunk, slaw keeps revitalizing your palate, rendering it open for business as a counterpart or compliment to the decadence of pulled pork or the richness of a grilled ribeye.

Being experimental in the kitchen, I’ve created a coleslaw recipe that keeps me craving it as an accompaniment for every meal. This slaw is colorful, balanced, and magically addictive! It also happens to be low in calories and sweetness, high in fiber and flavor, and satisfyingly crunchy in texture. So, indulge….it’s health food!

Goldie’s Savory Summer Slaw

½ head green cabbage; quartered and finely sliced
½ head red cabbage; quartered and finely sliced
3 carrots, shredded
1 cup parsley, chopped
2/3 Cup mayonnaise
1 ½ Tbsp brown turbinado sugar
2 Tbsp apple cider vinegar (I use Bragg)
1½Tbsp Dijon mustard
Juice of ½ a lemon (about 1 Tbsp)
Salt & Pepper

Put first four ingredients into a large bowl. Whisk the rest of the ingredients together. Pour over the vegetables and combine well. For best results, prepare your slaw the day before you’ll be consuming it. And don’t be afraid to make extra!

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One Response to Coleslaw’s Savory Side: Reinventing This Classic Cabbage Salad

  1. Karen Goldman-Cantley says:

    Hi Goldie,

    I cannot wait to try this recipe. I will think of you when I eat it. I love a great cold slaw but I do not like too much mayo in it. It must be that I’m Jewish and am not a big fan of mayo. Fondly, Goldie Locks

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