I’m sorry I lied… I promised this recipe yesterday, but I got sidetracked and it never found its way onto the internet. It may be a day late, but that doesn’t mean it’s any less delicious. Crunchy cabbage and carrot in a sweet and tangy dressing, this coleslaw makes the perfect side for almost any meal.
Tangy Honey Coleslaw
- 1/2 head cabbage
- 1 large carrot
- 1 cup mayonnaise
- 1/8 cup apple cider vinegar
- 1/8 cup honey
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp salt
- Shred cabbage and carrot and set aside.
- Mix together all the remaining ingredients until uniform, and stir in cabbage and carrot mixture.
- Refrigerate for 24 hours before serving to let flavours come together.
Using honey instead of white sugar really makes a difference, so I wouldn’t recommend just using sugar! Letting it sit for 24 hours also makes a huge difference for the flavour. You can eat it immediately, but it tastes so much better the next day! You could also add in other types of veggies, like radicchio, to add more colour if you wanted to brighten things up. This batch didn’t even last a week, which says something for the girl that isn’t so fond of leftovers.
So sink your fork in and take a bite!