Homemade Classic Coleslaw

Name: Homemade Classic Coleslaw
Cuisine: American
Ingredients: 1 16 oz. Taylor Farms Tri-Color Coleslaw; 2 Green onions, chopped; 2/3 cup mayonnaise; ½ tablespoon yellow mustard; 2 tablespoons distilled white vinegar; 1/2 tablespoon Sugar; 1 teaspoon salt; ½ teaspoon celery salt

Sometimes you don’t need to mess with a good thing. And at a summer barbecue, classic coleslaw made by hand is a very good thing. The package of Taylor Farms Tri-color Coleslaw you use here is a blend of fresh, raw green cabbage, red cabbage, and carrot, all shredded to that size that makes for a great batch of coleslaw.

Whether you’re adding this coleslaw to a pulled pork sandwich, scooping it onto crispy fish tacos, or serving a big bowl of it at dinner or a potluck, this is a tried-and-true recipe that won’t catch anyone off guard.

Ingredients

1 16 oz. Taylor Farms Tri-Color Coleslaw
2 Green onions, chopped

Dressing:

2/3 cup mayonnaise
½ tablespoon yellow mustard
2 tablespoons distilled white vinegar
1/2 tablespoon Sugar
1 teaspoon salt
½ teaspoon celery salt

Directions

Combine Tri-Color Coleslaw and chopped green onions in a mixing bowl.
To prepare dressing, combine mayonnaise, mustard, vinegar, sugar, salt, and pepper in a mixing bowl and whisk well.
Drizzle dressing over coleslaw and mix everything well.
Let coleslaw refrigerate for 2 hours prior to serving.
Stir before serving.

Traditionally, cole slaw is as it looks above, a shredded cabbage salad with roots in Western Europe. But really, the word slaw can apply to all sorts of shredded salads, all of which do well even after sitting for a few hours without descending into a soggy mess. With slaws like this one, a little time alone lets the flavors meld together beautifully. Broccoli slaw, carrot slaw, fennel slaw, or a mix of any of these hardy vegetables can make for a tasty side dish or topping. Try the above vinaigrette dressing recipe and see how it comes out!