Chef notes
This colorful coleslaw is a great side dish, and it also makes a nice crunchy topping for sandwiches. You can spice it up or down, depending on what you're serving it with. If the sandwich or meat I'm serving it with is really hot and spicy, I'll keep the coleslaw more on the mild side.
Technique tip: Prep all the veggies ahead and store in zip-top bags; this saves a lot of time at the last minute.
Swap options: Add julienned Granny Smith apples for a little sweetness; add sliced fresh jalapeños for heat; add Sriracha sauce to the dressing for a nice flavor and spice.
Ingredients
- 1/2 head green cabbage, thinly sliced
- 1/2 head purple cabbage, thinly sliced
- 3 mini sweet peppers (in 2 different colors), seeded and thinly sliced
- 2 carrots, shredded
- 1/2 cup mayonnaise
- 1/2 cup whole milk
- 1 tablespoon sugar
- 1 teaspoon white vinegar
- Salt, to taste
- dashes hot sauce
- 2 cups fresh cilantro leaves
Preparation
1.Combine the green cabbage, purple cabbage, sweet peppers and carrots in a bowl.
2.In a mason jar, mix the mayonnaise, milk, sugar, vinegar, 1/4 teaspoon salt and the hot sauce. Shake and pour over the cabbage. Toss to combine. Add the cilantro at the very end.
3.Cover and refrigerate for 2 hours. Taste and adjust seasonings.
