This classic creamy coleslaw recipe will become a family favorite. It's easy to prepare, stores well in the refrigerator, and is perfect for picnics and barbecues.
1bag(16 ounce) coleslaw mix (about 6 cups)(pre-shredded cabbage and carrots)
½ cuplight mayonnaise(or regular mayonnaise, if you prefer)
3tablespoonswhite distilled vinegar
2tablespoonsgranulated sugar
1teaspoonDijon mustard
½ teaspooncelery salt(see notes)
Instructions
In a large bowl, whisk together mayonnaise, vinegar, sugar, Dijon mustard, and celery salt until smooth. Add bag of coleslaw mix (shredded cabbage and carrots) and mix well, until the cabbage is completely coated with the dressing.
Cover and refrigerate for at least one hour. Stir before serving.
Video
Notes
If you prefer, shred your own cabbage and carrots rather than buying a bag of coleslaw mix. You'll need about six cups.
Add ins: you may want to add cup finely chopped onion, ¼ cup finely chopped parsley, or 1 cup shredded kale.
Instead of the celery salt, substitute ½ teaspoon kosher salt, and 1 teaspoon celery seed.
Make ahead tip: Coleslaw can be made a day ahead and stored in the refrigerator, tightly covered. Stir well before serving. If refrigerated, coleslaw should last 3 to 5 days.