A touch of Vermont maple syrup infused traditional coleslaw with a unique, unexpected sweetness. Try this recipe with pulled pork sandwiches on a summer night. It’s also a great addition to picnics, grilled ribs, hamburgers, or barbequed chicken.–Diane Rossen Worthington
LC Customized Coleslaw Note
If you’d rather not rely on a bag of packaged slaw mix, simply shred several cups of cabbage and a cup or so of carrots. For added intrigue, julienne a Granny Smith or chop some raw snow peas into matchsticks and toss them into the mix.
Coleslaw with a Hint of Maple Syrup Recipe
- Quick Glance
- 10 M
- 1 H, 10 M
- 4 to 6 servings
- 3/4 cup mayonnaise
- 1 tablespoon maple syrup
- 1 tablespoon fresh lemon juice
- 2 tablespoons rice vinegar
- Salt and freshly ground black pepper, to taste
- 1 pound shredded coleslaw mix
- 2 tablespoons finely chopped fresh parsley (optional)
- 1. In a serving bowl, whisk together the mayonnaise, maple syrup, lemon juice, vinegar, salt, and pepper to taste. Mix until well blended.
- 2. Add the coleslaw mix and toss evenly with tongs until well coated.
- 3. Refrigerate the slaw for at least 1 hour to let the flavors meld. (May be covered and refrigerated for up to 1 day.)
- 4. Toss the coleslaw well before before serving. If desired, garnish the bowl with a sprinkle of parsley.
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Coleslaw with a Hint of Maple Syrup Recipe © 2002 Diane Rossen Worthington. Photo © 2002 Noel Barnhurst. All rights reserved.