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Recipe

Confetti Coleslaw

This coleslaw is sweetened with honey and is not mayo-based so it's perfect for a warm-weather cookout. Try it with barbecued ribs!

  • Prep Time: 30 minutes
  • Total Time: 2 hours
  • Yield: 6 to 8 servings
Confetti Coleslaw

Ingredients

  • For the Salad:

  • 1 small head red cabbage (about 1 3/4 pounds)
  • 1 bunch medium carrots, peeled (about 5)
  • 2 tablespoons kosher salt
  • 2 Granny Smith apples
  • 6 scallions (white and green parts), sliced
  • 1 bunch watercress
  • For the Dressing:

  • 3 tablespoons cider vinegar
  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 tablespoon celery seeds or 2 teaspoons caraway seeds
  • 1 1/2 teaspoons kosher salt
  • Freshly ground black pepper
  • 1/3 cup extra-virgin olive oil

Directions

  • For the salad: Quarter and core the cabbage. Set up a food processor with the slicing blade. Slice the cabbage and then transfer it to a colander. Switch to the grating blade and shred the carrots; add to cabbage. Toss the cabbage and carrots with the salt and set colander in the sink until the vegetables wilt, 1 to 4 hours. Rinse cabbage mixture thoroughly in cold water and spin it dry in a salad spinner.

  • Meanwhile, make the dressing: Whisk the vinegar with the honey, mustard, celery seeds, salt, and black pepper to taste in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.

  • Quarter, core, and shred the apples. Toss the cabbage mixture with the apples, scallions, and about 1/2 cup of the dressing. Refrigerate until chilled and the flavors come together, about 1 hour. When ready to serve, toss the watercress with the remaining dressing. Make a ring on a platter with the watercress, and mound the coleslaw in the middle of the ring.

  • Know-How: Salting the cabbage gives the slaw its characteristic tender bite, as well as expressing excess liquid. If you skip this step, your salad will be soggy and bland.