This is so easy. I know there are a thousand recipes for coleslaw out there, and you probably have one that you use and love, but this is what I came up with to go with my spicy buffalo chicken sandwiches.
one 16 ounce bag of shredded green cabbage and carrots (you can shred your own carrots and cabbage. I didn’t.)
1/2 cup light mayo (or full fat if you’re living on the wild side)
2 Tbsp granulated sugar
3 Tbsp white vinegar
1/2 tsp celery salt 1/2 to 1 tsp Dijon mustard (Guess what, I didn’t measure. Add it to your liking)
Mix together mayo, sugar, vinegar, celery salt, and mustard until smooth. I use a fork. Pour over cabbage and carrots, mix well. Cover and refrigerate for at least one hour (in my opinion, the longer the better). This would be great with some chopped fresh parsley mixed in. This gives it a pretty light dressing. If you prefer it a little more goopy (I know that‘s probably not a word), you may wish to double the dressing recipe.
Verdict: I like it. Refreshing, classic coleslaw. Husband’s take: Coleslaw isn’t really his favorite. He ate this until I accidentally told him that it had mayo in it. Then he stopped eating it. Changes I would make: None. Difficulty: Very easy.
Hi, I'm Rachel! This site features a wide variety of recipes with one common thread: easy preparations. I love creating accessible and delicious food that will please the whole family. Hope you enjoy! (more about me...)
Subscribe via email
Never miss a recipe! Subscribe to receive new post updates via email and get a FREE ebook filled with 10 of our family's favorite recipes:
Subscribe via rss
Subscribe to the RSS Feed using the RSS reader of your choice:
Some posts contain Amazon Affiliate links. That means if you click through and buy something from Amazon, I get a small percentage of the purchase at no added cost to you. This money goes towards the cost of running this blog. Thank you for supporting me in this way!