Purple Cabbage Coleslaw with Dijon, Balsamic and Shallots

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I had the opportunity to cook for my friends super cute twins birthday party the other weekend. It was in the park, sweltering hot, but that kind of went with the Jake and Neverland Pirates theme – tropical! Plus, the wildly creative mom created a treasure hunt with maps, hidden jewels and gold coins – it could have been 120 degrees out and not a single kid would have cared. It was super cool.

I made, per her request, the egg salad sandwiches (http://modernfamilycooking.com/?p=847) and mexican dip (http://modernfamilycooking.com/?p=1431) – same stuff I made for my little people’s birthday party.

I also composed some lovely italian sandwiches with salami, capicola, soppressata and gouda – but felt I needed to add something else to round things out.

I had been staring at this huge head of coleslaw I had delivered the past week from Fresh Direct.  It seriously was bigger then my head. It was also taunting me. What the hell was I going to do with all that cabbage??

To preface this – I have never eaten coleslaw. It always looked wildly unappealing to me. Even my love of mayonnaise could not trump the runny, bland looking mess that I usually saw coleslaw as. My time working at Friendly’s in high school did not help either – they used to scoop it out of a huge industrial container of pre made coleslaw.  Ok enough with the traumatic memories.

This was nothing like the coleslaw of my nightmares. Crunchy, tangy yet smooth, with a creamy dressing holding it all together. It was a perfectly balanced slaw!

cole slaw (1 of 1)

I had not even planned to write this recipe up, but so many people complimented me on the coleslaw at the party I had to. Mostly so I wouldn’t forget it next time I wanted to make it.

I had some leftovers post party and mixed with mac and cheese I made for the kids, had it on a organic hot dog along with a slice of gouda – I could not find enough things to pile this coleslaw on!

Purple Cabbage Coleslaw with Dijon, Balsamic and Shallots
Ingredients
  • 1 small/medium head red cabbage – or half of a giant one. Cut core out and shred with knife or food processor
  • 2-3 shallots thinly sliced
  • 1/4 cup chopped pickles
  • 1/2 cup mayonnaise
  • 1/4 cup dijon mustard
  • 1/4 cup balsamic vinegar
  • salt and pepper
Instructions
  1. In a large bowl place cabbage, shallots and pickles.
  2. Mix together mayonnaise, dijon, balsamic, salt and pepper.
  3. Pour over cabbage mixture and toss to combine.
  4. If it is too dry (the amount of cabbage you have may vary from mine) – mix up more of the mayonnaise concoction and add as needed.

 

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