There’s nothing too outrageous in the slaw recipe served at this beachy Adams Morgan bar—it’s just a really good version of the trusty creamy-style classic. The slaw makes for a great side on its own, and we love it piled on sandwiches and hot dogs.
1 cup Duke’s mayonnaise
¼ cup malt vinegar
1 tablespoon sugar
1 tablespoon celery seed
1 tablespoon Dijon mustard
1 small head green cabbage, julienned
1 small head red cabbage, julienned
1 medium red onion, julienned
2 medium carrots, julienned
Salt and freshly ground pepper, to taste
In a large bowl, mix the mayonnaise, vinegar, sugar, celery seed, and mustard until well combined. Toss with the cabbage, onion, and carrots. Season to taste with salt and pepper.