And now for the details…

Well, this recipe is not terrible pretty, but it sure is yummy. I feel as though the Netflix show ‘Ugly Delicious’ could take its title and attach it to this side. Cole slaw’s are not usually overly pretty and do not offer the same presentation possibilities as many other dishes, but are tasty and very versatile in their use. I mean, really, what other salad do you know that you can put together completely, dress, and have it not only taste great the next day, but often even better than it did the first!

And man, does this salad have lasting power. I will make it at the beginning of the week, and we often have it multiple times throughout the week, minimizing the evening meal prep, and it holds well when taking it to work as a side.

Prep on this salad is relatively easy, but is definitely easier with the use of a very sharp knife. I use my Japanese knife to cut the cabbage quite fine, since this is my preference. If a super sharp knife is not available to you, feel free to use a food processor to shred your cabbage, carrots, and onions. They will not be as fine, but will still be fresh and crunchy and will soak up the dressing.

A quick note on cabbage: I have used green cabbage, pretty standard, in this recipe. You can use Napa or savoy instead, but the salad will not last quite as long. My grandma used to grow cabbage that would form earlier than the green cabbage. It was sweeter and more tender than its later-blooming cousin, but either work well for cole slaws.

After your veggies have been shredded and mixed, whisk together the dressing ingredients. To get a better consistency to the mix, stir the garlic and onions in with the dressing ingredients, not with the veggies.

Finally, pour the dressing over the vegetables and toss vigorously, until everything has mixed well together. Serve the cole slaw on its own as a side, or as a topping (hint: it goes really well on tacos… future post? Highly likely.)

Happy eating.