I have never been a coleslaw fan. It always went uneaten in the little sytrofoam cup that came with my fish and chips– it was cabbage, and it was just too gloopy.
But I re-discovered coleslaw this summer and had to invent a dressing of my own. It’s not too creamy but it’s not a vinaigrette either. This is a super quick, easy side dish- so far we’ve eaten it along side pulled pork on a bun and buttermilk chicken & biscuits.
3 cups coleslaw mix (I bought mine from the grocery store- it’s President’s Choice and includes broccoli, cabbage, and carrots- I needed to cut it up a bit with my kitchen scissors so the pieces were bite-sized)
2 tbsp olive oil mayonnaise
1 tbsp lemon
1 tbsp water
1 tsp honey dijon mustard
1 tsp honey
1 tsp wine vinegar
Pepper, to taste
Mix all of the ingredients together well and pour them over the coleslaw mix. Viola! Easy as that!
This recipe makes enough for 2 people- you could double, triple, or quadruple it for more!