Ready for a picnic: Beach Slaw
As a result, I prefer my coleslaw without it. And there are thise who would say that if I don't want mayo then I don't want slaw. Not true.
Plus, if you're headed to the beach for a picnic (probably just pretending in this time of Covid...), you don't want a heavy mayo filled salad that might curdle in your picnic basket.
My friend Lori swears by this slaw, but I had not made it until now. It's delicious. Light and crunchy -- exactly the salad you want for a day on the beach as a side dish or as a topping for a barbecued portobello sandwich.
It's best made a day ahead so the flavors can blend so make it today for your Independence Day picnic this weekend.
Beach Slaw
Makes 6 servings
- 4 cups green cabbage, finely shredded
- 1 cup purple cabbage,finely shredded
- 2 scallions;chopped
- 1 carrot, shredded
- 1/4 cup of apple cider vinegar
- 2 tablespoons of olive oil
- 2 tablespoons of honey
- 1 tablespoons of dijon mustard
- Sea salt and pepper, to taste
- Mix the vinegar, the olive oil, the honey, the mustard, the salt and pepper in a non-reactive bowl.
- Add the shredded cabbage,the scallions, and the carrot.
- Toss everything together, put it in an airtight container and put it in the fridge.
- You're ready for the beach the next day.
