Coleslaw is a great summertime side, especially when it accompanies some wonderful barbecue. This one has just enough dressing and the Dijon and cider vinegar really work wonders with the overall flavor. If you have a large head of cabbage, just double everything else.


1/3 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon sugar
1 teaspoon Dijon mustard
3 cups finely shredded cabbage
1 large carrot, shredded coarse
1 small red onion, sliced thin
salt and pepper to taste


Combine cabbage, carrots and onion in large bowl. In a small bowl whisk together mayonnaise, vinegar, sugar and mustard. Add dressing, season with salt and pepper to taste, and toss well. It will look like there is not enough dressing, but it goes a long way and you only want a very light coating. Coleslaw may be made 4 hours ahead and chilled, covered.

Adapated from
Main Ingredients: 
Recipe Type: 
Side and Salad.
Recipe Cuisine: