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!)

Best invention ever!
Best invention ever!

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

All chopped and ready to be tossed
All chopped and ready to be tossed

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.

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