Crisp + Creamy Coleslaw

I am often not a big fan of coleslaw, probably because most of what I've experienced is little more than mayonnaise and cabbage. That type of coleslaw may be suitable to accompany my barbecue sandwich, but it just doesn't hit the spot as a side to ribs or burgers. Freshly made, non-goopy coleslaw that is both sweet and tart, on the other hand, complements a summery meal and has guests returning for more.

When I make my own coleslaw, I like to use bigger pieces of cabbage, which helps keeps the cabbage crisp and from being overwhelmed by the dressing. This last time, I also added several shredded radishes at the suggestion of one of the owners of our CSA, Bethania Bottoms. Adding just a bit provides a spicy little kick without overpowering the rest of the dish. If you're skeptical about adding the radishes, shred one and add a little to a cup of coleslaw to see what you think. I'm not a big fan of radishes generally, but found this to be a nice addition.

Crisp + Creamy Coleslaw
Kelley Gondring

In a large bowl, combine:
1/2 head green cabbage, coarsely chopped
1/2 head purple cabbage, coarsely chopped
3 large carrots, grated
2-3 radishes, grated

In a small bowl, combine:
1/2 cup cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons light brown sugar

2 tablespoons apple cider vinegar

2 tablespoons buttermilk
3/4 teaspoon celery salt
1 teaspoon kosher salt

1 1/2 teaspoons freshly ground black pepper

Pour the dressing over the shredded veggies and use a large spatula to evenly distribute. Let sit an hour before serving.

Eat up!