This green cabbage coleslaw is everything a summer salad should be. Crisp, refreshing, and unapologetically bold. Featuring a citrusy remoulade sauce with just enough heat to keep things interesting, this slaw hits every note. With the perfect balance of briney capers, sweet golden raisins, and roasted, salted pepitas, this isn’t just a side dish; it’s the star of the table.

Say hello to my new favorite summertime coleslaw. And thank goodness I loved it so much, since I ended up eating it all by myself every single day last week. Lunchtime sure would have been a real bummer if it hadn’t been such a winner. Anyway, y’all, what I really liked about this coleslaw was that it had so much flavor without being overly sweet or salty. The coleslaw itself has a nice little kick from the remoulade sauce, the golden raisins add a plump, sweet note, and the roasted salted pepitas add texture and a hint of saltiness. But still, this coleslaw doesn’t scream sugar or salt, which really makes me happy. A few days during the week, I ate it by itself, straight out of the bowl, while standing in front of the refrigerator. And on other days, I paired it with crispy chicken tenders. I’m not sure which I preferred more. All I know is that I’m just a wee bit sad that it’s all gone. Now I’ll have to figure out something else to eat at lunchtime this coming week. P.S. If you’re wondering why B.O.B. Bob didn’t help eat any of this fantastic side dish, well, it’s because we had a pretty packed week last week that didn’t involve eating dinner at home most nights. Zero complaints here, y’all. That just meant more coleslaw for me.

Ingredients:

Lemon Caper Remoulade:

• 1/2 Cup Mayonnaise
• 2 Teaspoons Dijon Mustard
• 1 Teaspoon Hot Sauce
• 1/2 Teaspoon Worcestershire Sauce
• 1 Teaspoon Dried Parsley
• 1/2 Teaspoon Paprika
• 1/4 Teaspoon Finely Ground Sea Salt
• 1/4 Teaspoon Finely Ground Black Pepper
• 1/4 Teaspoon Garlic Powder
• 1/4 Teaspoon Ground Cayenne
• Zest of 1 Lemon
• 2 Teaspoons Non-Pareil Capers, Very Finely Chopped
• 2 Teaspoons Fresh Chives, Finely Chopped

Coleslaw:

• Head of Green Cabbage (2 1/4 to 2 1/2 Pounds)
• 6 Green Onions or Scallions, Chopped (Green Parts Only)
• Lemon Caper Remoulade
• 1/2 Cup Golden Raisins
• 3 Tablespoons Roasted Salted Pepitas

Directions:

Lemon Caper Remoulade:

1. In a small glass or non-reactive metal bowl, whisk together the mayonnaise, mustard, hot sauce, Worcestershire sauce, parsley, paprika, salt, pepper, garlic powder, and cayenne. Stir well to combine.
2. Add the lemon zest, very finely chopped capers, and chopped chives. Stir well to combine.

Coleslaw:

1. Rinse the head of cabbage under cold running water, removing a few of the outer leaves. Discard the removed outer leaves. Using a sharp knife, cut the cabbage in half, then cut out the core from each half and discard it. Cut each half of the cabbage in half, then slice it into thin strips or slices. If you have any strips or slices of cabbage that are still too large, cut them in half as well.
2. Place the thinly sliced cabbage into a large glass bowl with the chopped green onions.
3. Add the remoulade to the cabbage and green onions. Stir gently to combine.
4. Gently fold the golden raisins and roasted salted pepitas into the coleslaw.
5. Cover and refrigerate for at least 4 hours before serving.

Suggestions:

• I used a whole head of green cabbage for this recipe, and my cabbage weighed between 2 1/4 and 2 1/2 pounds before I removed several outer leaves and the core. If you are using store-bought pre-shredded cabbage, you will need approximately 2 pounds. You can use a tri-color mix if you choose.
• If you’re a fan of oniony flavor, you can use the white parts of the green onions in this coleslaw as well as the green parts.
• Not a fan of raisins? Replace them with dried cranberries, cherries, or apricots.
• Refrigerate the coleslaw in an airtight glass container for at least 4 hours before use to allow the flavors to meld.
• Reserve a few green onions and pepitas to garnish the coleslaw with before serving.

Improvements:

• Add shredded rotisserie chicken to the coleslaw.
• Use a mixture of green and red cabbage for this recipe.
• Fold a peeled, grated carrot or two into the coleslaw.
• Replace the roasted salted pepitas with sliced almonds or chopped pecans.
• CLICK HERE to see all of our other delicious coleslaw recipes.

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Yum

Coleslaw with Lemon Caper Remoulade

Ingredients:

Lemon Caper Remoulade:
• 1/2 Cup Mayonnaise
• 2 Teaspoons Dijon Mustard
• 1 Teaspoon Hot Sauce
• 1/2 Teaspoon Worcestershire Sauce
• 1 Teaspoon Dried Parsley
• 1/2 Teaspoon Paprika
• 1/4 Teaspoon Finely Ground Sea Salt
• 1/4 Teaspoon Finely Ground Black Pepper
• 1/4 Teaspoon Garlic Powder
• 1/4 Teaspoon Ground Cayenne
• Zest of 1 Lemon
• 2 Teaspoons Non-Pareil Capers, Very Finely Chopped
• 2 Teaspoons Fresh Chives, Finely Chopped
Coleslaw:
• Head of Green Cabbage (2 1/4 to 2 1/2 Pounds)
• 6 Green Onions or Scallions, Chopped (Green Parts Only)
• Lemon Caper Remoulade
• 1/2 Cup Golden Raisins
• 3 Tablespoons Roasted Salted Pepitas

Directions:

Lemon Caper Remoulade:
1. In a small glass or non-reactive metal bowl, whisk together the mayonnaise, mustard, hot sauce, Worcestershire sauce, parsley, paprika, salt, pepper, garlic powder, and cayenne. Stir well to combine.
2. Add the lemon zest, very finely chopped capers, and chopped chives. Stir well to combine.
Coleslaw:
3. Rinse the head of cabbage under cold running water, removing a few of the outer leaves. Discard the removed outer leaves. Using a sharp knife, cut the cabbage in half, then cut out the core from each half and discard it. Cut each half of the cabbage in half, then slice it into thin strips or slices. If you have any strips or slices of cabbage that are still too large, cut them in half as well.
4. Place the thinly sliced cabbage into a large glass bowl with the chopped green onions.
5. Add the remoulade to the cabbage and green onions. Stir gently to combine.
6. Gently fold the golden raisins and roasted salted pepitas into the coleslaw.
7. Cover and refrigerate for at least 4 hours before serving.

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