Purple Cabbage Coleslaw

Image: Large glass bowl containing a salad made with purple cabbage, green cabbage and carrots tossed in a savory mayonnaise dressing.

Description: When summer rolls around, coleslaw comes to town. This creamy coleslaw recipe combined with barbeque meats of any kind are sure to be a match made in heaven!

Yield: Recipe serves 4-6

Ingredients:

• 1/2 medium purple cabbage, shredded (about 3 cups)

• 1/2 medium green cabbage or ½ head of romaine lettuce, shredded (about 3 cups shredded)

• 3 medium carrots, peeled and grated

• 1/2 cup loosely packed fresh parsley leaves, coarsely chopped

• 1 cup mayonnaise

• 1 tablespoon apple cider vinegar or more to taste

• 1 tablespoon lemon juice

• 1 clove garlic, grated

• 1 tablespoon Dijon mustard or coarse ground mustard

• 1 teaspoon celery seeds

• 1/2 teaspoon fine sea salt or more to taste

• 1/4 teaspoon fresh ground black pepper or more to taste

• 1 to 2 teaspoons granulated sugar, or to taste

Directions:

Quarter the cabbages through the core, and then cut out the cores. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage and lettuce in a large mixing bowl (you will have roughly 6 cups).

Add the shredded carrot and parsley to the cabbage and toss to mix.

In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning, then adjust as desired. If the dressing tastes too tart and you prefer a sweeter coleslaw, stir in the optional sugar.

Pour two-thirds of the dressing over the cabbage and carrots, then mix well. If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften a bit. Serve alongside barbequed meats or on sandwiches.