Coleslaw is a great picnic side dish, and it’s that time of year for picnics! I really like this coleslaw–it has a little sweetness from honey and a little tang from apple cider vinegar…and those two ingredients are really good for you! There’s chopped onion and green pepper in this, too, which gives this slaw a nice crunchiness!
If you’re short on time, you can use packaged pre-shredded coleslaw instead of shredding your own…I discovered that one medium head of cabbage equals about 8 cups of shredded cabbage.
TANGY HONEY COLESLAW by NancyCreative
Makes about 10 servings
- 1 medium head cabbage, shredded, or 8 cups of pre-shredded coleslaw (a little less than two 10-ounce packages)
- 1 medium yellow onion, finely chopped
- 1 large green pepper, finely chopped
- 1 large carrot, grated
- 6 Tablespoons apple cider vinegar
- 3 1/2 to 4 Tablespoons honey
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon celery seed
- 6 Tablespoons mayonnaise
In large bowl, combine the cabbage, onion, green pepper, and carrot (you can also shred all of these ingredients in a food processor).
In small bowl, combine the apple cider vinegar, honey, salt, pepper, and celery seed (do not add the mayonnaise yet); mix together, and pour over cabbage mixture in large bowl. Toss to coat the cabbage mixture with the vinegar–honey dressing. Refrigerate 1/2 hour to 1 hour, then stir the mayonnaise into the coleslaw. Then it’s ready to serve! If you need to wait a little longer before you’ll be eating it, just add the mayonnaise to the slaw right before you serve it.
If you’re not having a picnic, this is still a great side dish for lunch or dinner! I think it tastes best the day it’s made, so don’t make it sooner than you need to!
Are you planning many picnics this summer? What’s your favorite picnic food?