Coleslaw is a great side dish, not only for summer and picnics, but for all year round! I really like this coleslaw—it has a little sweetness from honey and a little tang from apple cider vinegar…and those are both good-for-you ingredients! 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. That makes this easier than ever to make! 🙂
Tangy Honey Coleslaw
TANGY HONEY COLESLAW by NancyC
Makes 8 to 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 shred/chop/grate all of these ingredients by hand or 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 and serve.
NOTE: If you’re not serving the coleslaw right away, add the mayonnaise to the slaw right before you serve it.
Recipe from NancyC | nancy-c.com
This is a great side dish for picnics as well as 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 a coleslaw fan, and do you have a favorite coleslaw recipe?
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