Recipe by ILefkowitz
My mom makes a wonderful cole slaw using honey and apple cider vinegar. I was going to make that the other night but my husband suggested trying maple syrup. I did and it came out wonderful. Very easy and a nice change from your typical cole slaw.
Top Review by Chef TanyaW
Made for Pick-a-Chef Fall. This was a great recipe and I learned more than I expected to. I have often made cole slaw with cabbage that was purchased several days to weeks before... and it was good. I made this the day after purchase and what a difference in the flavor of the most fresh cabbage, just wonderful! Also, I usually use a food processor, but this time I cut the cabbage like the recipe says... it was so much prettier than my usual slaw and it really doesn't take much time to slice it. The will be my default way of cutting slaw from now on.
I thought the dijon mustard would give this enough kick, but we needed more kick to make it a satisfying recipe for our taste. I added 1/2 teaspoon of tobasco sauce to the other sauce, then it was just right. : ) Also, I forgot to add salt and pepper to the slaw. Strangely enough before we had seconds, I added salt and pepper, and it actually detracted from the sweetness and uniqueness of the dressing.
Thanks so much for posting, I'll definitely make this again.
- 1 head cabbage
- 1⁄2 green pepper
- 1⁄2 orange bell peppers or 1⁄2 red pepper
- 1⁄3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 3 tablespoons maple syrup
- 1 tablespoon fresh basil
Directions See How It's Made
- Core the cabbage and cut in half. Take each half and slice into the thinnest slices possible. Cut those slices into thirds. Each piece should be between one to two inches long. I don't like my cabbage shredded but I also don't like extra long pieces either so I do it by hand.
- Seed and slice the peppers into thin slices as well.
- Combine the cabbage and the peppers in a large bowl.
- In a separate bowl, whisk together the mayonnaise, mustard and maple syrup. Add salt and pepper to taste.
- Add to the cabbage and mix well to ensure that all the cabbage is coated.
- Chop the basil and add. Mix well.
- Refrigerate to allow all the flavors to mix. I prefer to let mine sit overnight in the fridge.