Looking through my fridge to find ingredients to throw into a coleslaw, I remembered the large Tupperware container filled with an entire cut-up watermelon. Watermelon isn’t just for sweet dishes, right? Well, when I asked my dad, he was completely turned off by the idea. Until I made him try a bite. Yeah, he had to take back all his complaints about fruit in his coleslaw once he realized he actually liked it. I love when that happens. That being me being right AND my kitchen experiments actually being successful. Cause’ sometimes they just downright fail.
Red cabbage coleslaw is definitely a kitchen success. Quick and easy to make and perfect for summer, you can bring this to a BBQ or picnic, or just add some variety by serving it with lunch or dinner. We really like a tart coleslaw in our house, and the fruit counterbalances the sourness of the lemon and vinegar perfectly. If you prefer your slaw less tart, simply reduce the lemon juice to 1/4 cup. I recommend making the coleslaw a few hours before serving, as it is best after left to sit in the fridge.
- 6 Cups (about ½ head) shredded red cabbage
- 2 Carrots (shredded)
- 6 Tablespoons lemon juice
- ¼ Cup red wine vinegar
- ½ Cup olive oil
- 2 Teaspoons dried basil
- 1 Clove garlic (minced)
- 1 Stalk celery (minced)
- 1 Cup watermelon (diced)
- Salt and pepper to taste
- Shred the cabbage and carrots and set aside.
- In a large mixing bowl, whisk the lemon, oil, and vinegar. Stir in the basil, garlic and celery. Place the shredded cabbage and carrots into the dressing and toss to combine.
- Top with diced watermelon and salt and pepper. Toss gently.
- For best results, let coleslaw chill a few hours before serving.