Grated Coleslaw

This mustardy slaw is tart by itself but right at home on a just-grilled dog. The slaw tastes great after chilling 2 hours and will continue to improve for 3 days; store, chilled, in an airtight container. For a quick and easy coleslaw, buy grated cabbage and carrots in your grocer's produce section, and mix with your favorite creamy jarred dressing. Prep: 20 minutes; Cook: 10 minutes; Chill: 20 minutes.


Makes 3 1/2 cups

Recipe from



1 cup white vinegar
1 tablespoon honey
1 head green cabbage, cored and grated (about 2 pounds)
2 carrots, grated
2 green onions, minced
Kosher salt, to taste
Freshly ground black pepper, to taste
3/4 cup mayonnaise
2 tablespoons Dijon mustard
Pinch of ground red pepper
1/4 cup chopped parsley
Garnish: grated carrots


1. Reduce vinegar by half in a small saucepan over medium-high heat, about 10 minutes. Stir in honey, and let cool.

2. Combine cabbage, 2 grated carrots, and green onions in a large bowl; toss with vinegar mixture to mix. Add kosher salt and ground black pepper, and toss again. Chill and let stand about 20 minutes.

3. Stir together mayonnaise, mustard, and ground red pepper in a small bowl. Add parsley, and toss with cabbage mixture. Chill 2 hours in an airtight container until ready to serve. Garnish, if desired.