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Best Coleslaw

Published Saturday, 29 September, 2012 by Savanna

Coleslaw for people who don



  • Salad:
  • 1 package of pre-chopped cabbage
  • 1 carrot, grated
  • 1 granny smith apple, peeled
  • an eraser-sized piece of white cheddar
  • handful of dried cranberries
  • dressing:
  • 1/2 cup mayo (not miracle whip or "light" mayo - go big or go home!)
  • juice of 1/2 lemon
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
  • salt and cracked pepper, to taste


This recipe has converted many friends from passionate coleslaw-haters into huge slaw fans. Great in the summer with barbecue food (especially on a pulled pork sandwich), but also great served with winter foods like chili to freshen them up a bit.

to prepare salad:

1) cut the granny smith apple into matchstick-sized pieces. (aka. Julienne the apple) and dice the cheese into very small cubes (i usually cut them about a 1/2 cm in size).

2) put cabbage, julienned apple, carrot, cheese, and dried cranberries into a large bowl and toss.

3) in another, smaller bowl, mix together all of the "dressing" ingredients (mayo, lemon, dijon mustard, honey, salt and pepper). If you like your dressing a little more runny, adjust by adding more lemon.

4) pour dressing over salad ingredients and toss. Best served chilled after sitting in the fridge, tossed, for 30-40 minutes (though this is not necessary... It just helps the flavours meld together a bit better)


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