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Grated Coleslaw

Yield Makes 3 1/2 cups
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.


  • 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

How to Make It

  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.