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Creamy Coleslaw. YUM!!!

This SUPER delicious Coleslaw recipe is so creamy and is so simple to make that everyone will enjoy for sure! Even the non coleslaw lovers. Try the it as a side dish or as a refreshing topping on your pork sandwiches! Either way, you will want to bookmark this recipe. 
I coleslaw but not all COLESLAWS.  Most of the time you get a very vinegary coleslaw at the BBQ joint which is not my favorite. But the other day I was making baby back ribs in the crock pot and I was looking for sides to add other than corn on the cob and baked beans. I wanted something cold and refreshing.
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I came across this recipe from Our Best Bites, and I thought I’d give it a shot. I was blown away by how good it was. I made just a few adjustments to the recipe and came up my version of the perfect creamy coleslaw. I have made it using store-bought shredded cabbage/carrot mix and I have also shredded my own cabbage with my food processor. The food processor shreds the cabbage too finely which left the coleslaw a bit saggy. Plus it left me with a mess to clean. You can find an organic mix at WholeFoods. Plus, by buying the pre-made bag, you won’t be left with a piece of cabbage that might end up going to waste. Don’t forget to add the celery seeds because they are the key to the amazing taste it leaves.
The coleslaw makes a great side dish for all those Summer parties, but I enjoy it most with my baby back ribs! It adds such a bright, fresh taste to the deep barbecue flavor, yum!
ribs
The baby back ribs are made in the slow cooker, which is perfect because you don’t have to turn the oven on and heat up your house. Or you don’t have to slave in front of the stove. You can make the coleslaw ahead of time if you need to, but I like to keep it as fresh as possible. Remember, soggy coleslaw is a no-no! Make this just one time, and I promise you’ll be a coleslaw lover forever!
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 Print, Pin or bookmark the recipe!!!! You won’t regret it, I promise
Creamy Coleslaw
Recipe type: Side Dish
 
Ingredients
  • 1 cup of mayonnaise
  • 2 Tbsp of Dijon mustard
  • 2 Tbsp of apple cider vinegar
  • 2 Tbsp of sugar
  • 1 Tbsp celery seed
  • ½ teaspoon pink Himalaya salt
  • one 16 ounce bag shredded cabbage with carrots
Instructions
  1. In a large bowl, combine the mayonnaise, mustard, vinegar, sugar, celery seed, and salt. Mix well.
  2. Add the shredded cabbage and toss until fully coated with the dressing.
  3. Serve immediately or refrigerate for 2-3 hours before serving and up to 2 days.
Notes
***USE ORGANIC INGREDIENTS WHENEVER POSSIBLE***

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