Sweet and easy cole slaw
In the summer, you want things to be simple. Throw some tandoori spiced grilled lamb, flank steak with ponzu and honey glaze or chicken bulgogi -- or hamburgers and hot dogs -- on the grill, and spend 5 minutes whipping up this sweet and easy cole slaw. It keeps for three days in the refrigerator, and deserves a place on any picnic table.
Recently, there's been some sort of cole slaw shortage around my neighborhood. The supermarket deli sections don't have it in stock, which seems crazy as cookout and picnic season is upon us. No need to worry, though, because cole slaw is so easy to make at home. Save yourself time and effort by starting with store-bought cole slaw mix (shredded cabbage and carrots), or make your own ahead of time, and add any mix-ins you like. Thinly slice half a head of green cabbage, add some red cabbage and slivers of carrots, a bit of chopped apple, and this sweet, creamy dressing. That's all there is to it. You'll think you don't have enough dressing for the cabbage, but as it sits with the dressing, the cabbage will wilt down just enough, yet remain perfectly crunchy.
Sweet and easy cole slaw {vegetarian, gluten-free}
From the pantry, you'll need: mayonnaise, agave nectar, lemon, fresh black pepper.
Serves 6-8.
Ingredients
3 Tbsp mayonnaise
2 tsp agave nectar
Juice of 1 medium lemon
1/4 tsp fresh black pepper
14-oz bag of shredded cabbage or cole slaw mix, or 1/2 large head of cabbage plus a carrot, thinly shredded
Directions
In a large mixing bowl, whisk together the mayonnaise, agave, lemon juice and black pepper.
Fold in the shredded cabbage mix until all is coated with the sauce. Let sit at room temperature, folding every 5 minutes, for 20 minutes; the cabbage will wilt down slightly. Then, refrigerate until it's time to serve.
Taste, and add kosher salt and more black pepper, if needed.
More cole slaw variations:
Smoky spicy cole slaw, from The Perfect Pantry
Quick and easy Asian pickled cole slaw, from The Perfect Pantry
Buttermilk coleslaw, from The Kitchn
Cole slaw with wasabi dressing, from David Lebovitz
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I love coleslaw of every kind, and this sound perfect. So glad you used mayo; in my mind it's a must.
Love cole slaw. I add a bit of maple syrup and it add a nice touch of sweetness... like the agave. I typically add red wine vinegar but will try lemon juice next time. :)
Kalyn, mayo is mandatory! I've made other versions with Greek yogurt, but they're just not the same.
Janice, maple syrup is a great idea.