Of course you recognize the contents of the photo. Green cabbage, red cabbage and carrots…all the basic fixins’ for coleslaw. However, we’re not stopping here. We’re adding more stuff to make this coleslaw better than your average, store-bought coleslaw. Trust me. This is NOT your grandmother’s coleslaw. Hell, this is not my grandmother’s coleslaw.
3 cups shredded green cabbage (about half a head)
3 cups shredded red cabbage (about half a head)
1 large carrot, peeled and shredded
1 medium Vidalia onion, chopped
2 cups whole kernel corn
1/4 cup chopped Jalapenos (optional, of course)
1/4 cup minced fresh cilantro
1 cup mayonnaise (light mayo is also fine; that’s what I use)
1/4 cup plus 3 tbsp Dijon mustard
1/4 cup plus 3 tbsp packed light brown sugar
3 tbsp plain Greek yogurt
5 tsp celery seeds
2 tsp salt
1/2 tsp fresh-ground black pepper
1/2 tsp cayenne pepper
1 tsp garlic powder
1 tsp mustard powder
In a bowl, combine the mayo, mustard, light brown sugar, Greek yogurt, celery seeds, salt, black and cayenne peppers, mustard powder and garlic powder. Whisk this concoction well so that the brown sugar completely dissolves. Taste the dressing and adjust the seasonings if you think it’s necessary.
In a large bowl, mix the cabbages, carrots, corn, onion, cilantro and jalapenos (if you choose to include them). Add the dressing and toss. Refrigerate for a couple of hours before serving.