Cutty's Summer Coleslaw

Cutty's Summer Coleslaw

  • Prep: 2 hr
  • Cook Time:
  • Total: 2 hr
  • Serving: 4 Servings

The thought of summer always conjures up images of barbeques, sweet corn, burgers and of course Coleslaw. This crunchy side dish takes a traditional recipe and spices it up with a few tasty twists.


  • 1/2 head cabbage small
  • 1 each carrot small
  • 1 tablespoon fresh parsley finely chopped
  • 2 each scallions finely chopped
  • 1 each celery seed sprinkling, light
  • 2 pinches of salt and freshly ground pepper
  • 1 tablespoon granulated sugar
  • 2 tablespoons shelled sunflower seeds, lightly toasted
  • 3 tablespoons golden raisins
  • 1-1/2 tablespoons cider vinegar
  • 3 tablespoons mayonnaise
  • 3 tablespoons Greek-style yogurt
  • 2 tablespoons half and half


  1. Peel off the outer leaves of the cabbage and remove the core, and discard. Shred the cabbage with a knife and place in a large bowl.
  2. Peel the carrots and grate into pieces. Add to the cabbage along with the celery seed, salt, black pepper, granulated sugar, sunflower seeds and raisins; toss all of the ingredients to combine.
  3. Pour in the vinegar, and add the mayonnaise, Greek yogurt and half-and-half. Toss the Coleslaw with two forks until coated and place in refrigerator for at least 2 hours before serving.


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