Sweet slaw for summer

ColeSlaw2(5)Click on topmost title to open and scroll

This slaw is sharp, sweet, and tangy – perfect with any deli sandwich or BBQ. The secret is the dressing made with honey, good mustard, garlic, and raspberry vinegar. It’s a crowd pleaser. It is perfect for summer celebrations because it won’t wilt or spoil in the heat.


I hand-grate the cabbage on a mandolin, but you can use a food processor. The trick is to cut it finely. If you are not used to a mandolin, it may be much safer to cut it with a fine slicing blade in a food processor.


Finely slice a small head of rinsed red cabbage

Slice very thin (transparent) half a medium sweet onion

Grate two large peeled carrots

Peel and grate a large apple (optional)

Mix and salt very lightly with kosher or sea salt


Dressing: ¼ cup raspberry vinegar

1 ½ Tbsp. honey

1 ½ Tbsp. Pomegranate Molasses

1 tbsp.  Good mustard

1 large clove garlic, peeled and crushed

1½ to 2 tbsp. good oil – use what you like

Mix well and toss with the slaw