Cole Slaw's roots go deep, as far as the ancient Romans. It was prepared back then with cabbage, vinegar, eggs, and spices. In more recent times, the Dutch who founded New York grew cabbage around the Hudson River. Their cabbage salad was shredded cabbage called koosla—kool, which means cabbage and sla—salad.
I am not a huge fan of mayonnaise. And I prefer my coleslaw without it. My no-mayo slaw is the quintessential side salad for a beach picnic. And this slaw is ideal as a sandwich condiment. It is crunchy, tangy, and refreshing. Add a cup of pre-grilled or cooked corn for a sweet CORN FETTI SLAW. Good idea to make a day ahead, allowing all the flavors to marinate together. This slaw goes well-served with a summer Lobster Roll and crispy rolls with a good BBQ Pork Slider.
Beach Slaw
Makes six servings
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4 cups new green cabbage, shredded fine
1 cup red cabbage, shredded fine
2 green onions, chopped
1 carrot shredded
¼ cup apple cider vinegar
2 Tablespoons olive oil
2 Tablespoons honey
1 Tablespoon Dijon mustard
Fresh ground black pepper
pinch of sea salt
Mix vinegar, olive oil, honey, mustard, black pepper, and sea salt in a glass or non-reactive bowl. Add shredded green and red cabbage, green onions, and carrots. Toss, refrigerate, and place in a container prior to heading to the beach. Optional: Add fresh roasted corn and ripened peppers for additional flavor and crunch.
