Maple Dijon Summer Slaw
Cool, crunchy, and lightly sweet with a tangy kick, this summer slaw is the ultimate side dish. It's mayo-free, making it ideal for warm outdoor celebrations. A fresh and flavorful contrast to bold grilled meats.
Ingredients
- 2 cups green cabbage finely shredded
- 2 cups red cabbage finely shredded
- 1 large carrot grated
- 2 green onions thinly sliced
- 1/4 cup chopped parsley or cilantro optional
- Dressing:
- 2 tbsp pure maple syrup
- 1 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large bowl, combine cabbage, carrot, green onions, and parsley (if using).
- In a small bowl or jar, whisk together maple syrup, Dijon, vinegar, olive oil, salt, and pepper until emulsified.
- Pour dressing over slaw, toss well, and refrigerate for at least 15 minutes before serving.
Notes
Great make-ahead dish — the flavor improves after chilling.
Add a handful of sunflower seeds or dried cranberries for texture and flair.
Try it with purple daikon or apple matchsticks for a twist.
Add a handful of sunflower seeds or dried cranberries for texture and flair.
Try it with purple daikon or apple matchsticks for a twist.
Cooks Tips
Cooks Tips
Shred the cabbage thinly to allow the dressing to coat well.
If making ahead, keep the dressing separate until 1 hour before serving for best crunch.
Shred the cabbage thinly to allow the dressing to coat well.
If making ahead, keep the dressing separate until 1 hour before serving for best crunch.
Tried this recipe?Let us know how it was!