I realize that for some people summer ends once the kids go back to school. However, my summer doesn’t end until snow is on the ground. I don’t see any reason to close the pool until the middle of October, even though no one has been swimming since August, I don’t pull out my flowers until they are all dead, and I am famous for wearing flip flops well into November. Call it denial, call it neurotic, call it crazy! Whatever you want to call it, I call it a Canadian summer. I stretch it out as long as I can and I want to bring it on as early as possible.
In keeping with my summer ending denial, I bring you an easy summer side dish. Coleslaw should be a staple next to your barbequed chicken and corn on the cob and this version of creamy coleslaw will keep make you think of summer each time you make it.
makes approximately 6 cups
- 1/2 cup mayonnaise (not Miracle Whip)
- 1 tsp. liquid honey
- 1/8 cup granulated sugar (see Note*)
- 2 tsp. lemon juice
- 1 tsp. celery seed
- 1 tsp. fresh dill (or 1/2 tsp. dried)
- 2 tsp. apple cider vinegar
- 1/2 tsp. salt (or to taste)
- 1/2 tsp. fresh ground black pepper (or to taste)
- 1 package shredded coleslaw mix (or shred your own – green cabbage, red cabbage, carrots)
- 1 green onion, chopped
In a large bowl whisk mayonnaise, honey, sugar, lemon juice, celery seed, dill, salt, pepper, and apple cider vinegar. Add coleslaw mix and green onion and toss until evenly coated. Refrigerate and toss periodically until served. Coleslaw will release it’s juices and reduce as it sits. Feel free to add any other veggies that you have in your fridge like celery or red onion, or even apple chunks or raisins.
The sugar can be omitted for a more tangy and less sweet version.