Homemade slaw is really easy to make. I’m surprised more people don’t do it. You can use any cabbage (green, red, Savoy, Napa) and a mixture of other crisp veggies and/or fruit (carrots, apples, peppers, onions, broccoli). I served this particular slaw with pulled pork. The crisp texture and creamy dressing complemented the smoky pork.
1/2 red onion, julienne
1/2 green cabbage, julienne
1 jicama, julienne
1 green apple, julienne (leave peel on)
1 tbsp whole grain mustard
3/4 cup mayonnaise (or to taste)
splash of apple cider vinegar
kosher salt and pepper to taste
- Wash and julienne the cabbage, onion, jicama and apple. Here are all my ingredients ready to go.
- Mix vegetables in a large bowl. Add mustard, mayo and vinegar. This is where using the largest bowl you have comes in handy. Make sure all the vegetables get coated with the dressing, using your hands to toss. Here’s my slaw after being tossed.
Season with salt and fresh ground black pepper. Celery seeds are also nice in a creamy slaw dressing. I don’t like my slaw too wet because I like the vegetables with a little crisp still to them. If you like yours creamier, add more mayo. Less creamy, add less. It’s pretty easy to adjust the flavors to your liking. I’ve also made slaws that don’t have any mayo at all. The slaw will keep in the fridge for several days. I love the colors and different textures going on!