Recipe: Coleslaw from Pop’s Sea Bar

Chef John Manolatos has created a slaw recipe worth stealing.
Crunchy, cool slaw makes a terrific topper for hot dogs and sandwiches. Photograph by Jeff Elkins.

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.

Serves 8

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.

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