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 usually make this recipe with finely shredded cabbage (a mix of red and green cabbage looks nice), but it’s also delicious with a mix of cabbage and broccoli slaw, 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 sugar
- 1 tsp spicy brown mustard
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 clove garlic, minced
For the slaw:
- 6 cups finely shredded cabbage (you can also use broccoli slaw)
- 1 medium carrot, shredded
- 1/2 of a red bell pepper, julienned
- 2-3 Tbsp of chopped chives (can substitute 2 green onions, thinly sliced)
Combine all dressing ingredients in a large glass mixing bowl. Whisk until well combined. Add the shredded cabbage, carrot, bell pepper, and chives 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 dressing. Enjoy!
(Recipe adapted from Cook Like a Jamaican)
Pairs well with:
Cedar-plank grilled salmon
Grilled teriyaki burgers
Jamaican jerk chicken with rice and peas