Cole slaw

 

• Notes:

This was not my favourite. I'd used less mayo and perhaps oil and vinegar instead. Also less sugar.  It made more dressing than was needed for the amount of veg. I did triple the recipe cause it was for a potluck, maybe that affected it. I tend to prefer a lighter-dressed, less creamy coleslaw - something more sour and crunchy. That said, I have eaten a lot of this. It's still cole slaw. 

• FROM: 
• Southern Style Coleslaw (barefeetinthekitchen.com)

• 1 cup mayonnaise
• 2 tablespoons dijon mustard
• 2 tablespoons apple cider vinegar
• 3 tablespoons sugar
• 3/4 teaspoon kosher salt
• 1 teaspoon onion powder or 1 tablespoon finely grated onion
• 2 teaspoons celery seeds
• 1 16 ounce bag of coleslaw mix plain cabbage or tri-color deli style
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• In a large bowl, stir together the mayonnaise, mustard, vinegar, sugar, salt, onion powder, and celery seeds. Add the shredded cabbage and toss until well coated. Refrigerate for an hour before serving and up to 2 days. Toss again right before serving. Enjoy!
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• Note: This coleslaw can be made in advance. However, it will release more liquid the longer it is stored in the refrigerator. You’ll want to drain off some of the excess liquid prior to tossing again and serving.
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