Balsamic Vinaigrette Coleslaw

It’s Secret Recipe Club time again!

This month I was assigned to a blog with the intriguing name; The Haggis and The Herring.  Dan and Meredith are a lovely couple who started their blog as a wedding website; a way to share their lives, food, and wedding preparations with family and friends.  After the wedding, they decided to keep up with the website and turn it’s now a delicious and intriguing website full of friends and family tested recipes.  From their website header:

Tasty recipes tested in our kitchen – drawing from flavours around the world including our English, European, Mediterranean and South-Asian food experiences

I had a great time browsing their recipes and I have several bookmarked to try later.

For this month’s Secret Recipe Club challenge, I decided to try their Balsamic Coleslaw recipe.

This recipe intrigued me for a couple of reasons; the first is that Nathan and I both have an aversion to traditional coleslaw, the second is that I have this deep, powerful dislike for goopy mayonnaise laden dishes and I vividly remember making coleslaw for different restaurants that I worked at and the sheer amounts of mayonnaise and sugar simply made my skin crawl.

I shudder even now just thinking about it!

This coleslaw features balsamic vinegar, white wine vinegar, dijon, spicy mustard, fresh cracked pepper and a few other delightful ingredients.

Balsamic Vinaigrette Coleslaw

Even the preparation of this coleslaw is unique! This recipe calls for heating the ingredients to dissolve the sugar {yay for non-crunchy, grainy, sugary coleslaw!}

Most of y’all know me and y’all know that I’m pretty much incapable of leaving a recipe alone.. here’s the recipe from The Haggis and The Herring, what follows is my adaptation.

Mix 1/4 C white wine vinegar, 2 Tbsp balsamic vinegar, 1/4 C sugar (honestly, I think this might be optional – your call), 1 Tbsp olive oil, 1 Tbsp spicy mustard, 1/4 tsp salt ( I used Himalayan Pink Salt) and 1 tsp fresh cracked black pepper.

Heat in a small saucepan over medium heat, stirring frequently until it reaches a gentle rolling boil and the sugar dissolves.

Let the mixture cool and then pour over your coleslaw veggies — I used 1 (16 oz) bag of pre-made coleslaw mix and 1 (12 oz) bag of rainbow salad mix {I love the crunch this adds}.

You can serve immediately, but I recommend letting it sit in the fridge chilling and allowing the flavors to fully absorb and marry.

This is absolutely delicious served with Pulled Pork or Grilled Chicken.

Related posts:

Spicy Garlic Vinaigrette Confetti Corn Salad and Chilled Vinaigrette Potato Salad Marinated Chilled Potato and Green Bean Salad Slow Cooker Pot Roast with Balsamic Vinegar