With labor day quickly approaching, summer grilling season is at a peak. Whatever you throw on the grill, don't forget the sides!
Michy's coleslaw; tart, sweet, creamy and with a definite crunch, is great with either her all-you-can eat fried chicken, or served up cold with your weekend burgers and hot dogs.
After we managed to put away 4 bowls of it during her Wednesday night chicken extravaganza, we finagled our way to chef Michelle Bernstein's recipe that won us over.
Michelle's Favorite Coleslaw
1 head green cabbage, thinly sliced
2 carrots, peeled and julienne
1 red onion, peeled and julienne
For the Dressing:
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
3 tbsp cider vinegar
2 tbsp sugar
2 tbsp poppy seeds
1 tbsp celery seeds
1 tbsp fennel seeds
1 cup mayonnaise
1/2 cup sour cream
1 tbsp Dijon mustard
Mix all the vegetables together in a large bowl. Heat vinegar and sugar together in a pot until the sugar dissolves, then pour mixture into the vegetables.
Let mixture sit in the refrigerator to soak for 20 minutes. Then fold mayonnaise, sour cream, and Dijon mustard into the coleslaw, and season with salt and pepper to taste. Toss well to incorporate all the ingredients before serving.