Born and raised in the South, I have certain foods that are must haves at times…Mom’s Fried chicken, Mom’s potato salad, biscuits and gravy, a smooth red wine (okay, not so Southern!), and a creamy tangy coleslaw. There are days I think about rushing to the grocery store to pick up all of the ingredients for homemade coleslaw because honestly, no one makes premade coleslaw that is good enough to feed my craving. And it is so simple (especially if you use the pre-packaged shredded cabbage) that there is no need to wait any longer!
I like my coleslaw creamy, which means nothing other than mayonnaise – none of that whipped salad dressing stuff. Some coleslaws are mayo free but I don’t generally partake in any of that nonsense. There is a time and place for non-creamy coleslaw, specifically diet time, but not today! This coleslaw is sweet and tangy with some sugar and apple cider vinegar…and if you haven’t noticed, it’s creamy. Perfect for the summer! Feed your craving with this easy and very refreshing Creamy Coleslaw.
1 Cup Mayonaise
1/4 Cup Sugar
1/4 Cup Apple Cider vinegar
1 tsp Celery salt
Pinch black pepper
1 head Green Cabbage, medium, shredded
1 head Red cabbage, small, shredded
1 Carrot, shredded
- In small bowl, whisk together mayo, sugar, vinegar, celery salt, salt and pepper until sugar has dissolved.
- In large bowl, mix together, green and red cabbages and carrot.
- Add half of the dressing to the cabbage. Mix well. Add more dressing as needed. Do not overdress. Save remaining dressing for later use.
- Store in refrigerator for at least one hour.