Sweet and Creamy Coleslaw

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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?

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!

Sweet and Creamy Coleslaw

Yield: 4 servings

Prep Time: 2 hours 10 minutes

Total Time: 2 hours 10 minutes

This Sweet and Creamy Coleslaw has the perfect balance of sweet and tangy flavors. Feel free to experiment with the mix of veggies– the real star of this show is the dressing.

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Ingredients

• 4 cups of slaw mix (see Notes)
• 1/3 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

1. Whisk together the mayonnaise, lemon juice, vinegar, poppy seeds, sugar, salt, and pepper in a large bowl.
2. Add the slaw mix and toss to coat thoroughly with the dressing.
3. Refrigerate for at least two hours before serving.

Notes

Instead of slaw mix, you can use one small cabbage, cored and thinly sliced, one
medium carrot, grated, and half a red onion, thinly sliced.