Summer Slaw Recipe

Name: Summer Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 1 large head savoy cabbage, shredded; 2 carrots, peeled and grated; 2 stalks celery, finely sliced; 4 scallions, finely sliced into rings; 1 cup mayonnaise; 1/4 cup buttermilk; 2 tablespoons honey; 2 teaspoons good-quality white wine vinegar; Salt and freshly ground black pepper; ⅔ cup finely chopped pecans; 1/2 cup dried cranberries

Servings: persons

1 large head savoy cabbage, shredded
2 carrots, peeled and grated
2 stalks celery, finely sliced
4 scallions, finely sliced into rings
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons honey
2 teaspoons good-quality white wine vinegar
Salt and freshly ground black pepper
⅔ cup finely chopped pecans
1/2 cup dried cranberries

1
In a very large bowl, combine cabbage, carrots, celery and scallions.
2
Toss to mix.
3
In a small bowl, combine mayonnaise, buttermilk, honey and vinegar.
4
Whisk until smooth.
5
Pour over slaw, and toss until vegetables are well coated with dressing.
6
Season with salt and pepper to taste.
7
Add pecans and cranberries, and toss again until evenly distributed.
8
Cover, and refrigerate until serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large head savoy cabbage, shredded, 2 carrots, peeled and grated, 2 stalks celery, finely sliced, 4 scallions, finely sliced into rings, and more.

Yes, Summer Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Slaw

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