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Creamy coleslaw

Creamy Coleslaw

At your next BBQ pair this creamy coleslaw with wings, ribs, pulled pork, brisket or hamburgers. It has a slight creaminess with a cool, crisp flavour and just the right amount of tang to balance the sweetness.
Servings 8
Author Rita Jakobschuk

Ingredients

Salad

  • 8 cups green cabbage sliced thinly
  • 2 medium carrots shredded
  • 2 tablespoons finely minced onion

Dressing

  • ½ cup mayonnaise
  • 2 teaspoons Dijon mustard
  • ⅓ cup apple cider vinegar
  • 2 tablespoons granulated sugar
  • ½ teaspoon celery seed not celery salt
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Instructions

  1. Using either a mandoline, sharp knife or food processor, thinly slice or shred the cabbage. Using the large holes of a box grater, shred the carrots. With a sharp knife finely mince the onion. Place salad ingredients in a large salad bowl.
  2. In a small bowl whisk together the dressing ingredients: mayonnaise, mustard, apple cider vinegar, sugar, celery seed, salt and pepper until smooth.
  3. Pour dressing over shredded cabbage and carrots and toss well to combine. Cover and refrigerate for at least 1 hour or overnight to allow the flavours to mingle before serving. The volume of the slaw will shrink substantially as it marinates.
  4. Just before serving give it another toss and transfer it to a medium salad bowl.