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Coleslaw

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Here’s an easy coleslaw recipe that my mom shared with us some time ago.  Since we got a chance to have her here for Mother’s Day this year (we figured out it was the first time she got to celebrate Mother’s Day with both of her sons since 1994), I decided to make this up with the ham that I was cooking on the grill.  The thing that I like best about this coleslaw compared to most others is that this one doesn’t have the typical creamy dressing that is usually based on some emulsified soy oil.  Instead, its got a simple blend of honey and vinegar to get the mix of tangy and sweet that makes cole slaw so tasty.

Gather Up:

  • 1/3 cup apple cider vinegar
  • 1/4 cup raw local honey
  • 1/2 medium yellow onion, chopped fine
  • 1/2 head green cabbage, shredded
  • 1/2 head red cabbage, shredded
  • any other veggies you like, shredded (we were out of carrots, so a head of broccoli worked instead)

In a small saucepan, combine the onion, vinegar, and honey.  Bring to a boil, then reduce the head and simmer until the onions are soft (about 10 minutes).  In the meantime, get the veggies shredded and tossed together in a huge mixing bowl.

When the onions are soft and translucent, remove the sauce pan from the heat and let cool.  Pour the cooled mixture over the shredded veggies, then toss everything to fully coat.  Cover and refrigerate for a few hours, mixing once or twice, to let all of the flavors blend.  Serve chilled.  Save the leftovers sealed in the refrigerator – they are even better the next day!

Coleslaw
 
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • ⅓ cup apple cider vinegar
  • ¼ cup raw local honey
  • ½ medium yellow onion, chopped fine
  • ½ head green cabbage, shredded
  • ½ head red cabbage, shredded
  • any other veggies you like, shredded
Instructions
  1. In a small saucepan, combine the onion, vinegar, and honey. Bring to a boil, then reduce the head and simmer until the onions are soft (about 10 minutes).
  2. In the meantime, get the veggies shredded and tossed together in a huge mixing bowl.
  3. When the onions are soft and translucent, remove the sauce pan from the heat and let cool. Pour the cooled mixture over the shredded veggies, then toss everything to fully coat.
  4. Cover and refrigerate for a few hours, mixing once or twice, to let all of the flavors blend. Serve chilled. Save the leftovers sealed in the refrigerator – they are even better the next day!

 

  1. Robyn says:

    This sounds delicious — I hate mayonnaise, so I love any cabbage with dressing recipe that doesn’t have it!

  2. This looks great and I love that it uses raw honey. I buy it from time to time but never quite know what to do with it.

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