This is absolutely delicious on its own. The best use for coleslaw is when paired with something fatty like beef, pork, fried chicken, fish or tofu. Coleslaw will brighten up each bite and cut through the fat. You can use it when making tacos, sandwiches, hot dogs or as my daughter likes it, in a bowl with a fork. This can be made about an hour ahead or a day ahead. On day 2 it will be a bit more flavorful and a little less crunchy.

Makes about 8 cups

1/2 large head of cabbage (whichever you like) shredded or thin sliced (about 6 cups)
2 large carrots shredded
1-2 jalapeños sliced thin
1/2 red onion sliced and soaked in cold water for 10 minutes, then strained
1 orange, zest only (You can save the juice for something else or use it to thin out the dressing, if needed.)

2/3 cup mayo (regular or vegan)
1/3 cup your favorite mustard (I use Trader Joe’s Aioli Garlic Mustard-so good)
1/4 cup white wine vinegar
1/4 cup honey
1tsp. celery seed
Salt and Pepper to taste

1. Prep all veggies into a large bowl.
2. In a small bowl combine all dressing ingredients and whisk together until smooth.
3. Dress veggies slowly, starting with 1/2 of the dressing and mixing well before adding more. Taste to adjust with salt and pepper as needed.

The day this recipe was conceived. Perfectly paired with Orange-Cumin Pork Butt Lettuce Cups!

I hope you enjoy and please tell me what you decided to pair it with!

About Julie Parkis

About Julie Parkis

Mom, MBA, Yogi, CIA grad and food enthusiast looking to share knowledge of food/cooking and general wellness information.

I am happiest in the kitchen with people who love food as much as I do!


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