I changed it just a little to suit our tastes. So many of the meals I grew up eating came from my mom’s red and white checked cookbook that she got as a wedding gift.
My daughters all have one too. I have gifted many brides with their own copies. Hopefully they will use theirs as references for years too!
Every time I make coleslaw, I am amazed by the process. When you first pour the dressing on and give it a stir, it never seems like it is going to be enough.
But over time in the refrigerator, the salt and vinegar work their magic. The cabbage softens up and everything comes together in the end.
That is one of the fabulous parts about this salad. Unlike most salads, you don’t have to put it together at the last minute.
In fact it is best when you do it a couple of hours ahead of time and let it sit in the refrigerator. Just give it a quick toss when you are ready to eat and you are ready to go. Now worries about wilted lettuce!
We love eating ours as a side to so many dishes, but we also love it as a topping on our pulled pork sandwiches! It is also a must at a fish fry!
There is just something about a delicious creamy coleslaw. It is easy to make and best made ahead and it goes so wonderfully with fried chicken, BBQ and more. It is a favorite summer side dish.
Prep time: 1 H & 15 MCook time: Total time: 1 H & 15 M
16 oz. package of coleslaw mix or 4 cups cabbage and 1/2 cup shredded carrots
1/2 cup mayonnaise
1 Tablespoon vinegar
2 teaspoons sugar
1 teaspoons celery seed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Combine the mayonnaise, vinegar, sugar, celery seed, salt and pepper and whisk together. I put these ingredients in a pint sized canning jar with lid and just shake it up. Then I can store it in the refrigerator until ready to stir into the cabbage mixture.
Sine the slaw releases water after the dressing is added, you might want to wait until about an hour before you plan to serve it to combine the two.