RECIPE | Green Peppercorn & Basil Coleslaw

So, for those that don’t know, my boyfriend Mark is the King of Coleslaw. It’s quite possibly his favourite type of salad. And I don’t think we’ve been more than a week without having some sort of interpretation of the classic dish. This past weekend, I took to the kitchen to have my attempt at a variation, and to my surprise was overjoyed to the reaction from the toughest critic I know. Without further adieu, here is my fresh, delicious, and surprisingly light version of a summer favourite, coleslaw.

Green Peppercorn & Basil Coleslaw

Serves 4


  • 3/4 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tsp green peppercorns
  • 2 anchovies
  • 10 fresh basil leaves
  • 1 Tbsp red wine vinegar
  • 1/2 lemon, juiced
  • Small drizzle honey
  • 2 Tbsp extra virgin olive oil
  • 2 pinches coarse salt
  • 1 pinch freshly cracked black pepper
  • 1 bag super-food coleslaw mix – 2 types of kale, 2 types of cabbage, broccoli stalks – or your favourite coleslaw mix
  • 1 cup thinly sliced radishes
  • 1 cup matchstick cucumber
  • 1/3 cup crispy bacon, diced
  • 1/3 cup green onion, sliced


In a blender or container used for a hand-blender, combine mayo, sour cream, peppercorns, anchovies, basil, vinegar, lemon juice, honey, EVOO, salt and pepper. Blend up using a stand-blender or hand-blender until emulsified and creamy. Taste and adjust seasoning as necessary. 

In a salad bowl combine coleslaw mix, radishes, cucumber, bacon, and green onion. Pour dressing over salad mixture, and combine well. 

We had this with a couple delicious crispy skin salmon fillets, and some smashed potatoes. It was the perfect meal for a relaxing weekend. 



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