Coleslaw with a Hint of Maple Syrup

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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