I love a good summer barbecue, don’t you? Here in New England, we wait months for the privilege of al fresco dining, and it’s a very welcome change each time the weather gets warmer.
As the name indicates, this coleslaw comes together VERY quickly. Not only that, it can and should be made a few hours ahead as they flavors meld with a bit of time in the fridge. It’s my kind of coleslaw, light and fresh with lots of bright flavor and crunch. This is not the goopy, beige stuff hidden away in the back of the refrigerated section of the supermarket. When I’m eating meaty ribs, or a juicy burger in the summertime, I want a slaw like this with it. It’s the perfect counter balance to your favorite summer barbecue main dishes.
what else can i use?
- This recipe is very adaptable, it’s all about using what you have!
- You can certainly use red or green cabbage and shred it yourself, but since this is a sixty second coleslaw, we are taking advantage of coleslaw mix.
- White wine vinegar or apple cider vinegar can be used instead of lime.
- I use spring onion in here, but red onion or shallots are perfectly fine as a swap.
- No pumpkin seeds? Top with toasted, sliced almonds or walnuts.
- I love the mix of parsley and cilantro to play off the lime, but basil and a small bit of mint would be nice in here too.
Sixty Second Coleslaw
- large mixing bowl
- 1 lb shredded coleslaw mix
- 1/2 cup fresh herbs, chopped (plus more for serving) such as parsley and cilantro
- 1/4 cup spring onion, sliced thin or red onion
- 1/2 cup mayonnaise
- 1 lime, juiced
- Kosher salt, to taste
- Fresh cracked pepper, to taste
- 1/2 cup pumpkin seeds, toasted, for serving
- In a large mixing bowl, make your dressing:
- Combine mayonnaise, lime juice, sliced onion, and 1/2 teaspoon salt and a few cracks of black pepper.
- Whisk to combine.
- Add coleslaw mix and 1/2 cup of herbs to the bowl and toss to coat.
- Taste and add more salt if needed.
- Transfer mix to a serving owl and top with more fresh herbs and toasted pumpkin seeds.