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.
This is not the coleslaw of your childhood. This contains the classic cabbage but that’s where its similarity to most coleslaw ends. It’s infused with a unique, unexpected, subtle sweetness from maple syrup. And that’s not a bad thing at all. The rest of the ingredients—including the welcome acidity of rice vinegar and the understated yet distinct brashness of parsley—are a departure from the norm. In the best possible way. And it works just as magnificently with pulled pork sandwiches, smoked ribs, grilled chicken, burgers, and ‘cue as any traditional slaw. Originally published June 28, 2010.–Renee Schettler Rossi
*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
- 4 to 6 servings
- 3/4 cup store bought or homemade 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 flat-leaf parsley (optional)
- 1. In a serving bowl, whisk together the mayonnaise, maple syrup, lemon juice, vinegar, salt, and pepper to taste until well combined.
- 2. Add the coleslaw mix and toss evenly until everything is coated.
- 3. Cover and refrigerate the coleslaw for at least 1 hour and up to 1 day to let the flavors meld.
- 4. Toss the coleslaw well before before serving. If desired, sprinkle a little extra parsley on top just before serving.