Here’s a quick coleslaw recipe that takes no time to put together. This is a perfect addition to one of our pulled pork recipes. The pairing of BBQ and coleslaw is a given in the GardenFork world, so here we go!
We use the grater disc on our food processor for this quick coleslaw recipe, you can also use a box grater or a mandolin, but it will take longer, hence, less quick. OK? We used a larger size grater hole for the carrots. I think big chunks of cabbage are unappealing, but I also don’t want the cabbage to look like sawdust. Just my thoughts here.
You can use red cabbage for part or all of the cabbage in this recipe, but I’d suggest adding some red cabbage but not 100%. Its just too much, and i think red cabbage is a tougher chew when it is raw. We do have some great red cabbage recipe videos here, so check them out after make this coleslaw.
Quick Coleslaw Recipe
1 medium head of green cabbage
4 good sized carrots, washed well but not peeled.
2 teaspoons of caraway
1 tablespoon deli or brown mustard
1/2 cup virgin olive oil
4 tablespoons apple cider vinegar
salt and pepper to taste
Cut the cabbage into quarters and remove the core. Then cut into chunks that will fit into your food processor. Put on the grater blade and shred the cabbage.
Change the blade to a coarser one and grate the carrots.
In a large bowl add in the olive oil, vinegar, caraway, mustard, salt and pepper. Whisk this together. The mustard will bind it all together. Taste for salt, you may need to add more afterward.
Add in the shredded cabbage and carrots, and toss well. This tastes best when put in the fridge overnight, I think, but you can serve it right away as well.