This coleslaw with maple syrup has a touch of maple syrup that infuses it with a unique, unexpected sweetness. Try it with pulled pork sandwiches, burgers, barbecue. Trust us.
*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 Maple Syrup
- Quick Glance
- 10 M
- 1 H, 10 M
- Serves 4 to 6
In a serving bowl, whisk together the mayonnaise, maple syrup, lemon juice, vinegar, salt, and pepper to taste until well combined.
Add the coleslaw mix and toss evenly until everything is coated.
Cover and refrigerate the coleslaw for at least 1 hour and up to 1 day to let the flavors meld.
Toss the coleslaw well before before serving. If desired, sprinkle a little extra parsley on top just before serving.
Recipe Testers' Reviews
I've made this recipe about 10 times in the last few months because people keep asking for it. It's such a simple recipe but the maple syrup adds just enough sweetness and depth to the flavor to make it more special than other slaws. I don’t eat slaw on my barbecue, but people who do say this is great for that, too.
Maple syrup in coleslaw—what a great idea! It was a very nice enhancement in my opinion, offering a little sweetness that wasn’t even close to being cloying. The syrup somehow added depth and character. The maple-y, caramel-y flavour went well with the coleslaw mix. The lemon juice and rice vinegar added the necessary acid for balance. It’s just that little bit of difference that won me over. Perfect for a hot summer day.