The Perfect Picnic Coleslaw
Whether attending a picnic or barbecue, this vinegar-based coleslaw side dish is a must-make! The dressing is a summer staple and when paired with coleslaw, it makes for the perfect crunch!
Servings: 6 servings
Ingredients
- ¾ cup neutral oil (safflower, grapeseed)
- ¼ cup distilled white vinegar
- 1 teaspoon celery seed
- 1 teaspoon dry mustard
- 1 teaspoon kosher salt
- 3 tablespoons honey
- ¼ cup roughly chopped onion
- 1 pound cabbage shredded
- 2 carrots shredded
- ¼ cup roasted sunflower seeds (optional)
Instructions
- Make the dressing: In a large glass measuring cup or blender container, combine the oil, vinegar, celery seed, dry mustard, salt, honey, and onion. Blend with a countertop or immersion blender until emulsified and smooth, 1-2 minutes. Pour into an airtight container and store in the refrigerator until ready to use, for up to 1 month.¾ cup neutral oil (safflower, grapeseed), ¼ cup distilled white vinegar, 1 teaspoon celery seed, 1 teaspoon dry mustard, 1 teaspoon kosher salt, 3 tablespoons honey, ¼ cup roughly chopped onion
- Make the coleslaw: In a large bowl, combine the cabbage and carrot. Add dressing to taste. It is best to start with a smaller amount of dressing, about ⅓, and stir well. Taste and add more if needed. Top with sunflower seeds and serve.1 pound cabbage, 2 carrots, ¼ cup roasted sunflower seeds (optional)
Video
Notes
The coleslaw can be made two hours ahead of time. The thicker the cabbage is cut, the longer it will hold up in the refrigerator before breaking down.
Add the sunflower seeds right before serving.
Nutrition
Serving: 1serving | Calories: 137kcal