A picnic in the park is a beloved summer activity, and coleslaw is a classic addition to the scene — especially one as crisp, savory, and sweet as this recipe. You can use it as a topping for a juicy pulled pork sandwich, or you can let it stand on its own alongside barbecued and grilled asparagus. Either way, this zesty coleslaw will add a satisfying crunch to your al fresco meal.
Things You'll Need
1/2 head red cabbage, thinly sliced
1/2 head green cabbage, thinly sliced
2 cups shredded carrots
1/2 sweet yellow onion, very thinly sliced
1 cup mayonnaise
1/4 cup apple cider vinegar
1/8 cup honey
1 tsp. Dijon mustard
1 tsp. salt
1/2 tsp. black ground pepper
1 tsp. celery salt
1/2 tsp. mustard seed
Sliced green onions, for garnish (just the dark green parts)
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1. Slice the cabbage and onion
Thinly slice the cabbage, red cabbage, and sweet onion. Set aside.
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2. Mix the cabbage, onion, and carrots together
In a large bowl, mix together the sliced cabbage, onions, and carrots.
3. Make the dressing
In a medium bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, celery salt, mustard seed, salt, and pepper. Mix until smooth.
4. Dress the coleslaw
Gradually add the dressing to the large bowl with the cabbage, onion and carrots. Mix together after each addition, until all of the coleslaw is coated. Serve at room temperature or chill in the refrigerator for 1 to 2 hours. Now, it's time to go on a picnic!
