Dijon Cole Slaw – our standard recipe with cabbage and carrots or try adding sweetness with the addition of golden raisins and bell peppers.
This dijon coleslaw post was inspired by a photo that I posted on our Facebook Page this past weekend. It was the photo below of a traditional Newfoundland Sunday supper “cold plate”. I was astounded at the response to that photo, which turned out to be one of the most popular for Rock Recipes on Facebook for the entire year. It garnered over 1000 likes in a day and a half, plus hundreds of shares and comments.
It goes to show that you can’t underestimate the power of nostalgia. Although not nearly so commonly practiced these days, it seemed the ritual of serving cold cuts mostly those left over from the Sunday roast dinner, and a variety of cold pasta and potato salads was almost a universal Sunday tradition in Newfoundland families decades ago. It certainly was in my extended family. If you were invited out for Sunday supper you knew exactly what you were getting.
I must remember to do a more in-depth post on the topic with a few simple recipes sometime soon. For now, many people messaged me asking how we made the Dijon Coleslaw that was on the plate in the photo. It is a base recipe that we sometimes add other things to in order to keep it interesting.
Here I’m going to provide 2 variations, a plain Dijon Coleslaw and one that adds some balancing sweetness to the tangy flavour with the addition of sweet bell peppers and golden raisins. Either one would make a terrific side dish for your next BBQ or indeed, as part of your next Sunday supper “cold plate.”
Like this Dijon Coleslaw recipe?
You’ll find dozens of terrific ideas like this in our dedicated Side Dishes Category.
- 3/4 cup plain mayonnaise
- 1 tbsp apple cider vinegar
- 2 tbsp whole grain Dijon mustard
- 2 tbsp honey
- 4 cups shredded cabbage
- 1 large grated carrot
- 2 in small bell peppers (red orange or yellow) cut thin slices (optional)
- 1/2 cup golden raisins optional
Whisk all of the ingredients for the coleslaw dressing together and set aside.
Chop and shred all of the coleslaw ingredients as required. Cover with plastic wrap and chill until ready to serve.
Toss the coleslaw with the dressing just prior to serving.
The mayonnaise we use in this dressing nowadays is almost always a reduced fat version.
When making the bell pepper and raisin version of this coleslaw I omit the grated carrot most time but it's perfectly fine to add it too if you want.