I usually don’t like too many coleslaws, but I’ve learned that using purple cabbage makes a crisper, crunchier slaw. Add in some fresh basil and dried cranberries for a different, yet delicious coleslaw that you’d be happy to bring or serve at just about any barbecue.
In a large bowl, mix together the dressing ingredients.
Prep all your ingredients and put them in the bowl with the dressing.
To slice the basil, or chiffonade the basil, stack the basil leaves and then roll them up. Gently slice through the rolled stack of leaves.
Just mix it all together and you have a quick and refreshing slaw.
Try with Pepper Burgers or Chile Lime Burgers or BBQ Rib Burgers.
Enjoy!
Basil Coleslaw
Coleslaw is a summertime favorite salad with picnics and barbecues. Use purple cabbage to make a crisp slaw and add fresh basil for a refreshing flavor.
Servings: 6 cups
Calories: 219kcal
Equipment
- Large bowl and rubber spatula
- Cutting board and knife
- Citrus Zester
Ingredients
Slaw Ingredients
- 4 cups purple cabbage shredded
- 2 each carrot shredded, approximately 1 cup
- 1 each red bell pepper julienned and cut down to about 1’ strips
- 1 each green onion sliced
- ¼ cup fresh basil chiffonade
- ¾ cup cranberries dried
Dressing
- ¾ cup mayonnaise
- 1 tbsp balsamic vinegar
- 1 tsp granulated garlic
- ½ each lemon zest and juice
- Sea salt and black pepper to taste
Instructions
- Combine dressing ingredients and set aside.
- Prepare veggies and add to dressing up to 1 hour before serving.
- Enjoy!
Notes
To chiffonade basil, stack and roll the leaves into a tight roll. Gently slice through as basil bruises easily.
You can use green cabbage if you wish, I use purple because it holds up to the acid in the dressing longer so it stays crisper.
Nutrition
Serving: 1cup | Calories: 219kcal | Carbohydrates: 7g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 195mg | Potassium: 174mg | Fiber: 2g | Sugar: 4g | Vitamin A: 803IU | Vitamin C: 36mg | Calcium: 33mg | Iron: 1mg