I love coleslaw in the Summer time and it doesn't need to be overflowing with mayonnaise or sour cream to be delicious. It has lots of healthy ingredients and this one has a bit of a kick to it, rather than the high fat.
It's an easy and delicious side dish to serve on these perfect, hot summer nights. I make it ahead of time and then store it in an airtight container in the fridge, ready for me to serve with grilled meat or fish.
It's sweetened with a bit of maple syrup, but the kick comes from a bit of siracha and jalepeno pepper. If you are not a fan, just cut the amount in half.
1/2 half head green or red cabbage, cored and shredded
2 carrots, shredded
1/2 large vidalia onion, shredded
1 medium jalepeno pepper, shredded
1/4 cup skim milk
1 teaspoon siracha sauce (or any good hot sauce)
1 Tablespoon grainy mustard
1 Tablespoon kosher salt
1 teaspoon freshly ground black pepper
3 Tablespoons mayonnaise
2 Tablespoons of maple syrup
Either thinly slice cabbage, carrots, onion and jalepeno, or put them through the shredder on your food processor. Place in a large bowl.
Whisk all of the dressing ingredients together and toss with the coleslaw. Place in a tightly covered plastic bowl and let sit in the refrigerator for a couple of hours to marinate. Taste and adjust seasonings. Add a little extra salt if needed.