This tangy slaw is a perfect accompaniment to any summer picnic or barbeque. It’s free of eggs and dairy, meaning it won’t spoil under the sun’s heat. It’s crunchy, colourful, and you will crave it all the time once you make it. This coleslaw keeps well in the fridge for up to a week and a half and only gets better as it sits.
- 1 medium head of cabbage, thinly sliced
- 3 medium carrots, grated
- 6 green onions (scallions), finely chopped
- 1 green pepper, diced
- ½ cup white vinegar
- ½ cup cider vinegar
- ½ cup oil (vegetable oil or light olive oil)
- ½ cup maple syrup or honey
- 1 tsp salt
- ¼ tsp pepper
- 2 tbsp Dijon mustard
In a large bowl, combine the thinly sliced cabbage, grated carrots, chopped green onions, and diced green pepper. In a saucepan, combine the white vinegar, cider vinegar, oil, maple syrup/honey, salt, and pepper. Bring to a boil. Add the Dijon mustard and mix well, then pour the hot vinaigrette over the coleslaw mix. Toss well. Let sit for a at least a few hours before eating. It’s best made one to two days before serving.