My garden has been so slow growing this year (due to weather and bug issues) that the anticipation of fresh produce has made everything taste even better as it trickles into my kitchen! This coleslaw is different every time I make it because I use what is in the fridge and/or what is ready to harvest in the garden and it’s good every time! The best part is it’s a versatile recipe that can be adjusted easily to your families liking.
Mary tasted this as I was taking pictures for the post and said “that’s stinkin delicious”. So keep reading for a stinkin delicious Garden Coleslaw recipe!
You will need: 6 cups of chopped cabbage and 2 cups of whatever veggies you have, chopped or shredded. This time I used carrots, green pepper, green onion, chives and a little dill. Why? Because that’s what was ready to harvest in my garden. Really the possibilities are MANY, or they could be few, I’ve made this slaw with just cabbage and carrots and it was still GREAT!
Put all your veggies in with the chopped cabbage and make your dressing.
For the dressing you will need: 1/2 a cup sour cream, 1/2 a cup of mayo (here is my homemade mayonnaise recipe) 2 tablespoons vinegar, 3 tablespoons sugar, 1 teaspoon salt and 1 teaspoon ground pepper. Whisk it all together until it’s smooth.
Pour the dressing over all the veggies.
Stir it all together, cover it up, and refrigerate for at least 15 minutes. It’s fine to leave it longer if you’re making it ahead of time.
There you have it, stinkin delicious coleslaw!
- 6 cups of chopped cabbage
- 2 cups chopped or shredded veggies of your choice
- ½ cup of sour cream
- ½ cup of mayonnaise
- 2 tablespoons vinegar
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- Put the cabbage and veggies in a big bowl.
- In a separate bowl whisk together the rest of the ingredients to make the dressing.
- Pour the dressing over the veggies and stir together until well combined.
- Cover and refrigerate for 30 minutes before serving.