I seem to be on a bit of a coleslaw kick lately. That's because I can use it so many ways.
Maybe you think of it as just a BBQ side dish, but it can do so much more. I love to use it as a topper for hamburgers, I really love it on any type for BBQ sandwich like pulled pork. And I have recently been using it as an addition to my green salads. I think it packs an amazing crunch, and I love the vinegar and sweet combination that comes with that crunch. If you haven't tried coleslaw in different ways, I highly recommend it.
When I made this recipe, I made a few changes. I almost always use bagged coleslaw. I have a crazy love for the broccoli slaw, but I just used the coleslaw mix here. It saves me a bunch of prep-time and some days that is worth it to me.
I also didn't add any sugar. I know that almost all coleslaw recipes have a bit of sugar to cut the acidity of the vinegar, but Joseph has been trying to eat food with no added sugar at all, and we thought we'd give it a go. Although it did taste different, it wasn't bad, and I think the mustard adds so much that you can totally get away with it.
Ingredients
7 cups finely shredded green cabbage (about 1/2 head) (I used the bagged coleslaw)
1 cup thinly vertically sliced red onion
1 cup grated carrot
1/4 cup white wine vinegar (you can use rice wine vinegar if you don't have it, plain white vinegar will give it a much stronger taste, but you can use that as well. I wouldn't buy a special vinegar just for this. )
2 tablespoons sugar
2 tablespoons whole-grain mustard
2 tablespoons reduced-fat mayonnaise
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper
Directions
Combine cabbage, onion, and 1 cup carrot in a large bowl.
Combine white wine vinegar, sugar, mustard, mayonnaise, salt, black pepper, and red pepper in a small bowl; stir well with a whisk.
Add the mustard mixture to cabbage mixture, and toss well to coat.
Cover and chill for 20 minutes. Stir before serving.
