Traditional Coleslaw
This well balanced slaw is based on an old Southern family recipe, and Blue Plate makes it extra rich ‘n creamy. That’s the good stuff! Feel free to add shredded carrots, purple cabbage, chopped green onions or chopped herbs. It’s the perfect topping for barbecue, a Cochon de Lait Po-Boy or the classic Slaw Dog.
Prep Time:
10 mins.
Yield:
about 1 quart
Ingredients
- ½ cup Blue Plate® Mayonnaise or Blue Plate® Light Mayonnaise with Olive Oil
- 1 tablespoon seasoned rice wine vinegar
- 1 teaspoon celery seed
- Generous pinch sugar or sugar substitute
- Salt and freshly ground black pepper to taste
- 1 (14- to 16-ounce) bag shredded coleslaw mix or about 7 cups shredded cabbage (1/2 large head)
Directions
- Mix the mayonnaise, vinegar, celery seeds, sugar or sugar substitute, salt and pepper in the bottom of a large mixing bowl until well combined.
- Add the cabbage and toss until well coated. Taste and adjust seasoning if needed.
- Cover and refrigerate until serving. (Can be stored covered in fridge for up to four days.)
