Coleslaw often just sits on the side of the plate, and most of the time is not very good. With that said, it is still a popular side dish seen throughout summer BBQs and picnics. Coleslaw can be a delicious addition to a meal or even a sandwich; I happen to like mine on a pulled pork or roast beef “debris” sandwich. This refreshing recipe is great for the beach, with all things grilled and BBQ’d and is perfect as a side dish for the meal.
- 1/4 cup mayonnaise (prefer Duke’s, Hellman’s or Blue Plate)
- 1/4 cup olive oil
- 1/4 cup fresh lime juice
- 2 tbsp apple cider vinegar
- 2 tbsp Dijon mustard
- 2 tbsp fresh dill, chopped
- 1 tbsp sugar
- 2 small Serrano chilies, seeded and minced (about 2 1/2 teaspoons)
- 1 garlic clove, minced
- 1 tsp celery seeds
- 8 cups packed shredded cabbage (about 1 1/4 pounds), red or white or both
- 2 cups packed shredded carrots (about 2 large carrots)
- Salt and fresh ground black pepper, to taste
- Whisk the mayonnaise, olive oil, lime juice, vinegar, mustard, dill, sugar, chilies, garlic, and celery seeds in a medium bowl to blend.
- Put the cabbage and carrots in a large bowl and toss with enough dressing to coat. Season with salt and pepper.