While not my choice for a side to Pealu as with many people, I do enjoy coleslaw during BBQ season, especially with spicy Jerk Chicken or Pork. Crunchy, tangy with a slight sweetness, and the creamy overall consistency is perfect to tame down or add balance to the heat from fiery dishes.
1/2 medium cabbage (shredded)
1 large carrot (grated)
1/2 medium red onion (sliced thin)
1 medium apple (julienne)
2 stalks celery (grated)
1/2 teaspoon salt
1 cup Miracle Whip
1/4 teaspoon black pepper
1 teaspoon dijon mustard
1/2 teaspoon dry mustard powder
2 tablespoon red wine vinegar
1 teaspoon sugar
Note! Please watch the video below to follow along and to understand why I used Miracle Whip instead of traditional mayo.
I like to thinly slice the cabbage but you can chop to any size/thickness you like. Now add the salt to the cabbage and mix well. Allow the salt to sit with cabbage for about 15-20 minutes before continuing. This allows the salt to pull out some moisture from the cabbage (you can squeeze dry) and in so doing, remove any bitter taste some cabbage tend to have and I also find that it makes for a more crunchy cabbage. Prep the other ingredients during this time. I did add 1/2 lemon (juice) on the apple to prevent it from going discolored.
For the dressing… combine the black pepper, Miracle Whip, mustards, sugar and vinegar. If you have celery seeds or salt, a tiny bit will add a lovely flavor to the dressing. Mix it really well.
Combine everything with a good mixing and you’re done. Yea it’s that simple.
Chill before serving. This coleslaw can be made a day or two in advance, but do give it a good mix before serving as the dressing may settle while in the fridge.