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Cool Mint Coleslaw from the Divas of Dish

Written By Pam Brandon and Anne-Marie Denicole On June 1, 2015

Good Catch mint coleslaw copy

Summer has arrived, and that means plenty of casual get-togethers that happen at the beach, poolside or in the back yard. And for the divas it also means steering clear of the kitchen. This is one of our go-to salads that eschews lettuce, a riff on old-fashioned slaw that’s gussied up with peas and fresh mint – a little ah-ha that makes everyone want the recipe. (It’s from the “Good Catch” cookbook co-authored by diva Pam Brandon, Heather McPherson and Katie Farmand.)

With five ingredients, it comes together in about five minutes. Who wants to cook when a cool cocktail awaits?


Mint Coleslaw
Serves 8 to 10
1 cup mayonnaise
1 tablespoon superfine sugar
5 cups thinly sliced fresh green cabbage
2 cups fresh or frozen sweet peas
1/4 cup fresh mint leaves, washed and very thinly sliced

Combine mayonnaise and sugar in a small bowl, blending well.

Combine cabbage, peas and mint in a large bowl. Fold in dressing to completely coat.

Diva confession: When shopping for fresh mint, look for evenly colored leaves that show no sign of wilting. Store in the refrigerator with stems in water and leaves covered with a plastic bag for up to a week.

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