Serves 12 | Total Time: 45 mins
Try this summer time coleslaw instant classic piled high on a pulled pork sandwich with a South Carolina Mustard BBQ Sauce or as a side dish with just about anything that comes off the grill.
- ¼ cup Red Wine Vinegar
- 1 Garlic Clove
- 1 Tablespoon Dijon Mustard
- ¼ cup Basil Leaves
- ½ cup Extra Virgin Olive Oil
- 1 head of Red Cabbage, shredded
- 2 Carrots, peeled and shredded
- 1 small Red Onion, grated
- Salt and Black Pepper
In a blender, combine the vinegar, garlic, mustard, and basil and slowly drizzle in the olive oil. Blend until smooth and season with salt and pepper to taste. In a large bowl, combine the cabbage, carrots and onion and toss with the basil vinaigrette until evenly coated. Season the coleslaw with salt and pepper to taste. Chill before serving.