It seems I have some unwritten rule that I cannot make coleslaw in the winter. Don't ask me why. But come spring and summer, I break out its cabbage-y goodness on a weekly basis. Coleslaw mingles so nicely with spicy barbecue and it's always a treat to find a great coleslaw at a picnic!
This is my newest favorite. It's a bit on the sweet side---yummy---kind of like a crunchy fruit salad.
Sweet & Crunchy Coleslaw
- 1 medium-sized cabbage, shredded
- 1 carrot, shredded
- 1 T. Dijon mustard
- 1 T. apple cider vinegar
- 1 T. fresh lemon juice
- 1/3 C. sugar
- 1/2 tsp. salt
- 1/2 C. mayonnaise
- 1/4 C. sour cream
- 2/3 C. crushed or diced pineapple (drained if canned)
- 1 firm,tart apple (pink lady or granny smith), cut into thin wedges
In a bowl, whisk together the dressing: mustard, vinegar, lemon juice, sugar, salt, mayonnaise and sour cream. In a very large bowl, add the shredded cabbage and pour on the dressing mixture. Toss in in the pineapple and apple pieces and mix thoroughly. Allow to sit for 15 minutes for the flavors to get to know one another. Taste for seasoning and adjust as desired.
If you are a Trader Joes shopper, their broccoli slaw mixture is a wonderful addition to this salad!
