As soon as the weather starts heating up, out come our summer staples. One of which is coleslaw.
A few years back we held homeschool markets, and Rick made pulled pork and coleslaw rolls for lunch. Wow! They were good…and much of that goodness was due to the amazing coleslaw dressing recipe he used. We’ve tweaked it a bit since, and here it is…
1Tbsp mustard, dijon is preferable
1Tbsp apple cider vinegar
2Tbsp lemon juice
1Tbsp honey (or natural sweetener of choice)
1tsp sea salt or Himalayan rock salt
1/2 Cup aioli (we love the flavour of Heinz Seriously Good Garlic Aioli, but it’s not organic, and made on canola oil…so if you have any wholesome alternative to suggest for me, post it in the comments!)
You can also add 1/4 cup sour cream if desired. Up until this point it’s a dairy free recipe though, so depends who you’re making it for!
Just mix all these ingredients well in a bowl and set aside while you prepare the slaw.
This can vary according to what’s in the garden, but the pictured coleslaw is:
1/2 small red cabbage, shredded
1/2 small sugar loaf cabbage, shredded
1 coccozelle zucchini, grated
2 carrots, grated
1 shallot, finely sliced
5 small radish, grated
I usually do all the slicing/grating with a food processor, but it can be done by hand with a little extra time. Mix everything in a large bowl, pour the dressing over, mix it in…and enjoy!
Flavour Variations: Try various chopped herbs, like coriander or parsley for a little twist