Perhaps not officially, not according to the calendar, but in every other way, summer has arrived here in Rhode Island. As the heat rises, my patience for spending lots of time on meal prep plummets. A few quick and easy dishes, like this simple cole slaw, go a long way to rounding out summer meals with minimum effort, and by making your own, you can eliminate the sugar that's almost always added to deli counter cole slaw. If your supermarket stocks packaged cole slaw mix, do what I do, and start with that. Of course, you can buy a head of green cabbage and a few carrots, and shred them thinly with a very sharp knife or in the food processor, but come on -- it's summer -- take some help from the store, and spend less time in the kitchen.
Quick and easy cole slaw
1/2 cup mayonnaise
2 Tbsp Dijon or deli mustard
2 tsp rice vinegar
Fresh black pepper, to taste
14 oz store-bought cole slaw mix, or 1 small head cabbage plus 2 carrots, thinly shredded
In a large mixing bowl, whisk together the mayonnaise, mustard, rice vinegar and black pepper. Fold in the cole slaw mix, and stir to combine. Chill for at least 30 minutes, or overnight, before serving.
More recipes in The Perfect Pantry:
Blue cheese cole slaw
Roasted shrimp po' boy sandwich with Greek yogurt cole slaw and remoulade sauce
Broccoli slaw salad with honey-mustard yogurt dressing
Slow cooker hoisin chicken and slaw sandwiches
Broccoli slaw salad with cranberries, almonds, and yogurt dressing
Other recipes that use these pantry ingredients:
Classic Southern coleslaw, from The Kitchn
Spicy grilled turkey burger with coleslaw, from Simply Recipes
Tangy apple coleslaw, from Confections of a Foodie Bride
Cole slaw with wasabi mayonnaise, from Sassy Radish
Red cabbage coleslaw, from The Jew and the Carrot
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