The debate rages on – creamy or vinaigrette based coleslaw? Well, both have their place and so we’ve included recipes for both styles below. Be sure to let the salad rest before serving, but not too long as we like a bit of crunch from the cabbage.
2 Lb. green cabbage, shredded
1/4 Lb. red cabbage shredded
1-2 large carrots, shredded
1/2 red onion, sliced thin (optional)
1/2 cup fennel, shaved (optional)
Mix all together with enough dressing to coat. Let rest refrigerated for several hours before serving.
4 oz vol cider or white wine vinegar
4 oz vol honey
2 Tbsp. Dijon mustard
1/4 cup vegetable oil
1/2 tsp kosher salt
1/8 tsp pepper, ground black