Coleslaw. Mayo dressing is the classic when it comes to coleslaw. We find that mayo based dressing can sometimes be overly heavy or cloyingly sweet and fatty. Adding vinegar along with some bright and tangy.
We have homemade coleslaw at least once a week, usually with fish, and often with burgers or hot dogs.
This coleslaw recipe (our way of preparing it) is ridiculously easy with cabbage, carrot, and onions gently mixed and coated with mayonnaise, a dab of yellow mustard (which by the way is just Dijon mustard with some added turmeric), vinegar, and black pepper.
Combine the shredded cabbage and carrots in a large bowl.
You can have Coleslaw using 7 ingredients and 4 steps. Here is how you cook that.
Ingredients of Coleslaw
- Prepare 1 of medium cabbage.
- It's 2 of red Apples.
- You need of Dressing.
- Prepare 1/2 cup of miracle whip.
- Prepare 1 1/2 tsp of sugar.
- Prepare 1 tsp of lemon juice.
- It's 1/4 cup of cream.
Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to. Make coleslaw dressing: In a small mixing bowl whisk together the mayonnaise, apple cider vinegar and honey. If needed season with a bit of salt. Pour dressing over shredded cabbage mixture: Place shredded coleslaw mix in a large bowl then pour the dressing mixture over.
Coleslaw instructions
- Shred cabbage.
- Cut the apples.
- Mix dressing.
- Mix altogether.
Toss together: Toss to evenly coat. This coleslaw is a great side dish to bring to summer potlucks, and pairs well with recipes like Slow Cooker Pulled Pork, tacos (especially fish tacos), lunch wraps with deli meat, hot dogs, and more. I don't recommend it, as raw cabbage does not freeze well. Choose from our most-popular renditions for your next picnic or potluck. This is a very good basic coleslaw dressing, not too goopy.