You can’t have a barbeque without coleslaw. The crunchiness of the cabbage and carrots balances melt-in-your-mouth ribs. The coolness of the mayo quells any fire from the kick of a good BBQ rub. But the tang in this coleslaw will definitely keep you coming back for more. And honestly, coleslaw can be made healthy! Just swap your regular mayo for light mayo (because you have to have mayo in coleslaw, in my opinion) and use Splenda instead of sugar. So with Memorial Day just around the corner, I thought why not get a head start on this simple dish.
What you’ll need:
1 small head of cabbage
3 medium carrots
1 cup light mayo
1/3 cup sugar or Splenda
1/4 cup cider vinegar
2 tablespoons mustard – yellow or Dijon
What you’ll need to do:
If you have a food processor that can shred the cabbage and carrots, more power to you. I don’t, so I had to do that by hand. If you’re like me, just cut your cabbage in half and then angle your knife towards the bottom to get out the core (see how I did this with lettuce in my salad recipe). Slice your cabbage as thinly as you can so you get long, thin strips. Have a large salad bowl sitting next to you so you can toss in the cabbage as you slice.
Peel your carrots, and then slice as thinly as you can get them. Because carrots are round and quite a pain to chop without them rolling around, cut them in half vertically (top to bottom) so you put them on their flat side for more stability. Or, you can grate your carrots lengthwise on a cheese grater if you have one.
Add your light mayo, Splenda, cider vinegar, and mustard. I just mixed this with my hands so I could thoroughly coat all the strips of cabbage and carrots with these ingredients (I purposefully didn’t make the sauce in another bowl so I could save a dish, but you can if you’d like).
And your dish is done! Easy, healthy, inexpensive – it’s a great dish to volunteer to make for a potluck BBQ.
Have a fun and safe Memorial Day, everyone. And to all the troops, I cannot begin to express my gratitude for your service. Thank you.