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Food & Drink


I didn’t realize I was a fan of coleslaw until I cooked it myself. I had eaten it many times in restaurants but never been impressed, and I was constantly contemplating its appeal. However, I decided to whip up an easy batch of creamy coleslaw to serve on a sandwich, and the coleslaw completely took the spotlight. The combination of the creamy and crunchy kept me going back for more which I’ve made regularly ever since.

The simple dressing recipe for my creamy coleslaw is created using some pantry staples, including a touch of Dijon mustard to add tang and honey to give it sweetness. The dressing is then drizzled over shredded carrots, cabbage, and sliced green onions, And you’re done! The creamy, crunchy delight is ready to be spread on the sandwich or taco and wrapped into a wrap or enjoyed as it is.


I used pre-shredded bags of “coleslaw mix” (shredded cabbage and carrots) to make this recipe since I believe it’s one of the rare occasions when pre-cut vegetables can be cost-effective. Then you’re not stuck with a half-eaten cabbage in your fridge and wondering how to use it. Since no matter how tiny a cabbage might be, it will always be a lot.

But if you have a one-quarter head of cabbage and you want to cook this recipe with it, you’ll require about 3 cups of finely shredded cabbage and a large carrot, chopped.


The reason cabbage is so tasty is that it is a source of water. In the dressing, salt draws the water from the cabbage via the osmosis process and leaves the water at the bowl’s bottom so your cabbage a bit less crisp. One way to stop it from happening is to keep the dressing separate from the shreds of vegetables. Therefore, if you don’t plan on eating the entire batch immediately, only mix the sauce into the portion you intend to consume.


The creamy coleslaw is delicious with BBQ dishes or any other dish with buffalo sauce. The creamy flavor perfectly blends the sweet tang of BBQ sauce and the spicy spice of buffalo sauce. It also tastes great on tacos or as an additional topping to bowl dishes. Here are a few words in which I have used coleslaw: BBQ Bean Sliders, Blacked Shrimp Tacos, Buffalo Chicken sandwiches, and Buffalo Tempeh sandwiches. It is also excellent served with Barbecue Chicken Bowls or Mashed Potato Bowls loaded with mashed potatoes.



1/3 cup mayonnaise ($0.55)

1/2 Tbsp honey ($0.06)

1 tsp Dijon mustard ($0.03)

1 tsp red wine vinegar (or apple cider vinegar) ($0.02)

1/4 tsp salt ($0.02)

freshly cracked black pepper ($0.03)


1/2 14 oz. bag of coleslaw mix (shredded carrots and cabbage)(* ($0.75)

$3 green onions ($0.17)


In a tiny bowl, mix the dressing ingredients (mayonnaise honey, mayonnaise Dijon, red wine vinegar, salt, and pepper).

Cut the green onions into pieces. Add the mix of coleslaw (shredded carrots and cabbage) into an enormous bowl with the green onions. Finally, drizzle the dressing over the top. Mix until cabbage has been evenly covered with sauce. Serve immediately.

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Joseph M. Kay

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