Honey Ginger Coleslaw

Fresh, crunchy slaw meets a sweet-tangy kick from The Olive Leaf Honey Ginger White Balsamic. It’s BBQ-ready, taco-friendly, and holds up like a champ for picnics and meal prep.

Ingredients (8 servings)

Dressing

• ¾ cup real mayonnaise
• 2 Tbsp sour cream
• 2 Tbsp honey
• 2 Tbsp The Olive Leaf Honey Ginger White Balsamic
• 2½ tsp ground ginger
• ½–1 tsp kosher salt, to taste
• Freshly ground black pepper

Slaw Base

• 6 cups shredded green cabbage
• 2 cups shredded red cabbage
• 1 cup shredded carrots

Optional Crunch & Color

• ¼ cup chopped cilantro or green onion
• ½ cup shelled edamame or roasted peanuts
• ¼ cup raisins or dried cranberries
• 1–2 Tbsp toasted sesame seeds
• Finely grated raw beet for extra color (optional)

Directions

1. Whisk the dressing. In a large bowl, whisk mayonnaise, sour cream, honey, Honey Ginger White Balsamic, ginger, salt, and pepper until smooth.
2. Toss the slaw. Add green cabbage, red cabbage, and carrots to the bowl. Toss until evenly coated. Fold in any optional add-ins.
3. Chill & serve. Refrigerate 20–60 minutes to let the flavors meld. Taste and adjust salt, then finish with sesame seeds.

Make-Ahead & Storage

• Best within 24 hours; keeps 2–3 days refrigerated (it softens slightly each day).
• For max crunch, keep veggies and dressing separate up to 1 week and toss just before serving.

Serve With

Pulled pork or chicken, grilled salmon, burgers, brats, fish or shrimp tacos, and picnic plates.

Easy Swaps

• Lighter: Use ½ mayo + ½ plain Greek yogurt.
• Dairy-free/vegan: Use vegan mayo; swap maple syrup for honey.
• Spicy: Add 1–2 tsp sriracha or a spoon of chili crisp.