Until I met this coleslaw, I wasn’t a fan. They were always too sweet or too goopy…
This one is crisp and carries a bit of a bite. The dressing can be made ahead and that does give the flavors time to blend. It’s mixed with the cabbage right before serving and that makes it the best!
1 cup mayonnaise
2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons celery seed
1/4 cup vinegar
2 teaspoons sugar
2 teaspoons dry mustard
1 tablespoon chopped onion
Blend well and chill. Mix with one shredded cabbage just before serving.
As always, it’s really fun to make these dishes with Mom, especially at her house (note the nifty salt cellar in the picture above. It has always been a part of her kitchen).
We often make a half recipe of this dressing for a half cabbage, which suits our smaller crew just right. A whole cabbage makes a lot of coleslaw.
If you want it to look funny, use red cabbage. I love the taste (just a tad different), but it does look a bit strange.
Do you have a favorite make-ahead dressing or sauce?