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.

Creamy Coleslaw

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.

Click here for printable recipe.