Spicy Cole Slaw

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The key to making this cole slaw is that you toss it just before serving, so the cabbage stay nice and crunchy. I like to break out of the box of serving cole slaw just for picnics and to use it as a condiment on sandwiches and burgers or crunchy, refreshing alternative to a green salad with hot entrees. Serve alongside my Grilled Turkey Burgers with Sweet Pickles for a refreshing summertime supper.


2 cups shredded green cabbage
1 cup loosely packed arugula, washed and drained
10 basil leaves, thinly sliced
½ cup mayonnaise
1 tablespoon apple cider vinegar
2 teaspoons Dijon Mustard
1 teaspoon sugar
½ teaspoon crushed red pepper flakes
Sea salt and freshly ground black pepper to taste

1. Combine the cabbage, arugula, and basil in a large bowl and refrigerate until ready to serve.

2. Whisk the mayonnaise, vinegar, mustard, sugar, and red pepper flakes together in a small bowl. Season with salt and pepper. Just before serving, pour the dressing over the cabbage and toss gently to coat.


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