Coleslaw goes hand-in-hand with barbecues, so this is the perfect time of year to share this recipe – especially with this being a long weekend! This coleslaw is tangy and creamy, and the longer you let it sit, the better it gets. Hope you enjoy!
- ½ head of red cabbage, shredded
- ½ head of savoy cabbage, shredded
- 2 carrots, grated
- 3 green onions, finely chopped
- Salt and pepper, to taste
- 1 small garlic glove, minced
- 1 tablespoon lime juice
- ½ teaspoon ground cumin
- ¼ teaspoon hot sauce
- ½ teaspoon granulated sugar
- ½ cup mayonnaise
Combine cabbage, carrots and green onions in a large bowl.
In a small bowl, combine dressing ingredients and mix well; taste and adjust seasonings if necessary.
Add half of dressing to cabbage and toss, add more to taste. Season to taste with salt and pepper. Refrigerate for at least an hour before serving, the longer you let it sit the better. Enjoy!
Inspired by: Bonnie Stern