Memorial Day weekend marks the unofficial start to summer, and at SuzerSpace, that means it’s the beginning of creamy coleslaw season as well.
I used to buy this in the deli section of the grocery store, but those pre-made tubs are often loaded with preservatives, and they are usually pretty large (intended to feed a crowd) and we are a two-person household.
It’s not very difficult to make this, and I really like being able to control how much onion is in it, and the creamy-sauce-to-slaw ratio.
I watch the prices of the pre-shredded “slaw mix” at the store, and when the come down for summer, I use them as my base. If the price is too high, then I start by shredding red and green cabbage and carrots in my food processor. This recipe assumes you are starting with a standard 14 oz bag of pre-sliced mix.
Creamy Coleslaw
-
14 oz
Bag
Pre-shredded Slaw Mix
-
2
Stalks
Green Onion
-
1/4 - 1/3
Cup
Mayonnaise
Regular or Light
-
2
Tbsp
Cider Vinegar
-
1/4 - 1/2
Tsp
Celery Salt
-
Slice the ends off the green onion, and then slice thinly. I use the entire onion - white and green parts.
-
In a large bowl, combine the slaw mix and the onion.
-
Add the cider vinegar and 1/4 cup of Mayo. Sprinkle the Celery Salt on top of the mayo.
-
Using a large fork, stir to combine. Mix thoroughly, and add additional mayo if a creamier sauce is desired.
-
Refrigerate at least 30 minutes before serving.
- I like the mild taste of green onions, but feel free to swap white, yellow or even red. You'll need to adjust the proportions for the heat of the onion.
- Note: There is no "cooking" in this recipe - the 30 minutes included in the recipe list are for the time it needs to refrigerate before serving.
