the best cole slaw recipe

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A few weekends ago, The Texan and I went to a dinner party. It wasn’t stuffy, as the name implies. It was very laid back. There was lots of wine flowing, lots of food being grilled, and The Best Cole Slaw recipe in the world was served.

I begged for the recipe, and received it a few days later. After studying it for the better part of two weeks, I decided to tackle it – making tweaks to suit our taste buds. My taste buds were dancing. Seriously.

I started by shredding my cabbages, I used both green and purple.

Then I chopped some walnuts, and some onions.

Next up – julienned apples. One red. One green.

In another bowl, I mixed up my dressing. Mayonnaise, olive oil, dijon mustard, yellow mustard, apple cider vinegar, local honey, salt and pepper. Give it a nice whisk.

Add your dressing to your waiting slaw…and mix with YOUR HANDS. Yep, your hands. Make sure they’re clean!

Top with crumbled bleu cheese and you’re ready to eat. Now, I like to let mine sit a while before I eat it. Yesterday, I made the slaw at lunch time and we ate it during dinner. It was good then, but I just polished off another plateful and it’s even better 24 hours later! I’m telling you – this is the best cole slaw recipe.

the best cole slaw recipe

Serving Size: 4 - 6

Ingredients

  • 1 head Purple Cabbage, shredded
  • 1 head Green Cabbage, shredded
  • 1/2 medium Onion, chopped
  • 1/2 medium Red Apple, julienned
  • 1/2 medium Green Apple, julienned
  • 1/2 cup Walnuts, chopped
  • 1/4 cup Olive Oil
  • 1/4 cup Apple Cider Vinegar
  • 2 tablespoons Mayonnaise
  • 2 tablespoons Local Honey
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Yellow Mustard
  • Salt & Pepper, to taste
  • 1/2 cup Bleu Cheese, crumbled

Instructions

  1. In medium serving bowl, combine shredded cabbages in a bowl, add onion, apples and walnuts.
  2. In separate bowl, whisk together Olive Oil, Apple Cider Vinegar, Local Honey, Mayonnaise, Mustards, and Salt & Pepper.
  3. Pour the dressing over the slaw and mix with your hands.
  4. Top with bleu cheese crumbles.
  5. Let sit 6 - 24 hours before serving.
  6. Adjust the vinegar, honey, mayonnaise, and mustards to suit your taste buds.
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About Emily Stephens

Emily is an eco-minded freelance writer and social media enthusiast who loves photography, crafts, spicy foods, and well-made margaritas. Emily lives on Cape Cod with her husband and son.

Comments

  1. Oh WOW, I am totally making this! TY for sharing :)
    Ashley B. recently shared..Brushing Teeth, Killing SpidersMy Profile

  2. This looks and sounds wonderful. The addition of the Bleu cheese – awesome! I made some broccoli slaw the other day and it was blah. Definitely will try this recipe next time instead. :)

  3. I must confess, I’m not a huge coleslaw fan, but as my wife is, I’ll occasionally make a batch as a surprise for her.

    Interesting looking recipe!
    Searching for Happy recently shared..Wine and SleepMy Profile

  4. Mmm, this looks amazing! I’m so pinning this and making it this week :) Thanks for the recipe, and thanks for linking up at Tiny Tip Tuesday!
    Sarah @ Nature’s Nurture recently shared..TTT: Turn Baking Soda into Washing SodaMy Profile

  5. This is a lovely coleslaw to look at and even better to eat, I’m sure! Will be trying this soon!

  6. In top pics no mention of olive oil . In addition to or instead of something?
    In recipe no mention of honey. How much.

    • Irene,

      You’ll want to add both the olive oil and honey to the other “wet” ingredients. I use 2 tablespoons of local honey as I like my slaw to have a hint of sweetness. Enjoy!

  7. Kelley Johnsen says:

    This looks great! I will be making this soon. For now it is on my Virtual BBQ board,thank you for linking up and sharing.

  8. My mouth is watering as I read this! So glad you linked up because I have got to try this!!!

  9. That’s some slaw!!
    laura recently shared..Motivate Me Monday Breakfast Sandwich for under 200 calories!My Profile

  10. Sounds great–doesn’t the blue cheese get icky?

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