Cole Slaw

A chilled cole slaw with a little kick can be served in just about any BBQ meal, lunch and so on.  I like an extra kick to it but you can adjust the amount jalapeño as you see fit.


  • 1 head green cabbage, finely chopped
  • 1/2 head red cabbage, finely chopped
  • 2 cups feta cheese, crumbled
  • 2 large carrots, peeled and finely chopped
  • 3/4 cup best-quality mayonnaise
  • 3 tablespoons sour cream
  • 3 tablespoons of creme fraiche
  • 3 tablespoons red onion, finely chopped
  • 1 tablespoons sugar, or to taste
  • 1 tablespoon Dijon mustard
  • 1 tablespoon dry mustard
  • 2 jalapeños. stem removed and finely chopped
  • 2 teaspoons celery seeds
  • 4 tablespoons sherry vinegar
  • Salt and freshly ground pepper

Making It

  • Mix the cabbage with the vinegar and let sit, crumble the cheese in
  • Whisk all the other ingredients together and mix in to cabbage
  • Refrigerate for at least 2 hours and serve

4 thoughts on “Cole Slaw

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