Best Coleslaw Recipe EVER! This recipe was a happy accident - I was trying to create something pretty for a photo... and it ended up AMAZING.
Originally posted July 15, 2014. Updated 2/16/2021
A couple of months back, I accidentally developed the best coleslaw recipe I've EVER tasted.
I was right in the middle of developing recipes for "Beyond Flour", my upcoming gluten-free cookbook.
I'd just perfected a recipe for gluten-free fried chicken... but fried chicken is just so brown and blah when it comes to photos.
In considering how I'd want to set the plate for photography, I decided that what it needed was probably coleslaw.
Regular coleslaw adds a little colour, and you can have a bit more if you add, say, carrots.. but I wanted a LOT of colour.
So, I decided to whip up a coleslaw just for the photo, with the focus being on bright colours.
I had no plans to actually include a recipe for it, it was basically going to be a prop... almost like using a garnish to bring some colour.
Well, I'm really glad that I actually wrote down what I did, because it was FABULOUS.
Not only was it gorgeous, it had amazing texture and a ton of flavour.. as well as a bit of kick. It was perfect!
This recipe will be included in the cookbook, but I want to share it with you now, so you get some mileage out of it for summer parties. SO GOOD.
How to Make the BEST Coleslaw Ever
Whisk together your dressing ingredients, set aside.
Then, prepare your main ingredients. Add your prepared cabbages, carrot, peppers and green onions to a large mixing bowl.
Pour dressing over vegetables, toss to coat evenly.
Cover, chill for at least 1 hour to let flavours mingle. Serve cold.
Also, if you're interested in gluten-free cooking and baking, you should definitely check out my gluten-free cookbooks: Beyond Flour: A Fresh Approach to Gluten Free Cooking & Baking, and the sequel... Beyond Flour 2. You can order them right here on my website, through Amazon, or through any major bookseller.
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The Best Coleslaw Recipe EVER!
Ingredients
- 1 small savoy cabbage thinly sliced
- 1 ½ cup shredded purple cabbage
- 1 carrot peeled and grated
- 2-3 red anaheim peppers thinly sliced/ribboned
- 2 green onions thinly sliced on a diagonal
- 1 cup mayo
- ½ cup cider vinegar
- 2 tablespoon sugar
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon celery seed
Instructions
- In a large bowl, gently toss prepared cabbages, carrot, peppers and green onions. Set aside.
- In a separate bowl, whisk together remaining ingredients. Pour over vegetables, toss to coat evenly.
- Cover, chill for at least 1 hour to let flavours mingle. Serve cold.
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