Saturday afternoon we had the family over for a BBQ to visit with my sister-in-law and her family who were in town visiting from Nebraska for a couple of days. Since I had not one, but two heads of cabbage in my fridge from our CSA I knew coleslaw needed to be made to try and control the ever growing veggie population in our refrigerator.
The recipe I used came from a weekly email received from our CSA organizer, Justine, at Denison Farm. The recipe is as follows:
VEGGIES
- 1 Cabbage
- 2 Carrots
- ½ Onion
Grate all of the above into a bowl. (I used a Salad Shooter to quickly chop up my veggies. It worked great and saved a bunch of time, if you have one, use it!)
DRESSING:
- 1/3 Cup Apple Cider Vinegar
- 1 Tbsp Honey
- 1 Tbsp Dijon Mustard
- 2/3 Cup Olive Oil (I only used ½ a cup because I ran out while making it and that worked fine)
- Salt and Black Pepper to taste
Whisk to combine and toss with veggies
Serve and Enjoy!
For being such a simple recipe it really was quite good. It’s one I am certainly going to hold on to for those times I want a no fail coleslaw recipe.
Offside Roll 
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