This refreshing, vinegar-based coleslaw is my new favorite summer side dish. Michael found this recipe a couple months ago when we were looking for something to go with Jamaican jerk chicken. I made a couple small tweaks to the recipe, and we like it so much that I’ve made it at least once a week since.
I like to make this recipe with a mix of shredded cabbage and broccoli slaw, but you could use just one or the other, as long as you still use 6 cups total. Either way, you’ll want to refrigerate the slaw for at least one hour (or overnight) before serving. It’s delicious alongside any grilled meat or picnic meal. Enjoy!
Tangy cabbage and broccoli coleslaw
By Jane and Michael’s Gourmet Extravaganza
For the tangy dressing:
- 1 Tbsp canola oil
- 2 Tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 2 tsp sugar
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 clove garlic, minced
For the slaw:
- 3 cups of broccoli slaw
- 3 cups finely shredded cabbage (either red or green will work)
- 1 medium carrot, shredded
- 2 green onions, thinly sliced
Combine all dressing ingredients in a large glass mixing bowl. Whisk until well combined. Add the broccoli slaw, shredded cabbage, carrot, and green onion to the bowl. Toss to coat veggies with dressing. Cover and refrigerate for at least 1 hour, or overnight.
Before serving, toss again to evenly coat the slaw with the dressing. Enjoy!
(Recipe adapted from Cook Like a Jamaican)
Pairs well with:
Grilled teriyaki burgers
Jamaican jerk chicken with rice and peas