Sweet and Creamy Coleslaw
This mayo-based coleslaw is sweet and creamy and similar to those you'd find in your everyday seafood restaurant. I'm not hating on vinegar- and oil-based slaws- they have their place as well- but mayo-based slaws will always have a special place in my foodie soul.
Gimme a cup of coleslaw, a few hush puppies, and a hunk of fried fish, and I'm a happy girl. Who's with me? Bueller? Bueller?
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The actual veggie part of the slaw is up to your own interpretation. I used cabbage, carrots, and red onion. You could also always just pick up a prepackaged bag of slaw mix-they even have fancy versions now with rainbow carrots and shredded golden beets and all other kinds of craziness. Go wild!
You can do so much experimentation with the veggies because the real star of this is the dressing. Sweet, creamy, and a bit tangy, it is made using ingredients you probably already have floating around your kitchen.
Make sure you let this sucker marinate for a few hours before serving. The flavors are really spectacular after a few hours of melding in the fridge. Yum!
📖 Recipe
Sweet and Creamy Coleslaw
Ingredients
- 4 cups slaw mix see Notes
- ⅓ cup mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon poppy seeds
- 1-2 tablespoons sugar to taste
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Whisk together the mayonnaise, lemon juice, vinegar, poppy seeds, sugar, salt, and pepper in a large bowl.
- Add the slaw mix and toss to coat thoroughly with the dressing.
- Refrigerate for at least two hours before serving.
Notes
medium carrot, grated, and half a red onion, thinly sliced.
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