Classic, creamy coleslaw – enough said! 

Coleslaw always makes an appearance at every holiday meal in my house. Well, I shouldn’t say always because there’s always one holiday that we forget it! This is one side that I don’t always make from scratch – seafood stores always have good coleslaw. 

With the hustle and bustle of the holidays, it can be tough to remember to go pick some up. Coleslaw is best made the day before you’re going to serve, which makes it a great one for holiday meals. 

This is a pretty straightforward recipe – it’s not really the ingredients that make coleslaw. There’s no secret ingredients here that will make yours better than the next persons. The secret to making delicious coleslaw is giving it at least a few hours in the fridge, but overnight is better. 

When you make coleslaw and try to serve it right away, it lacks something… flavor, creaminess, just something missing. You’ll notice after you let it sit for a while that the cabbage will release a lot of it’s liquid, which results in a nice creamy dressing that’s full of flavor. 

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Coleslaw

A classic, no-fuss side dish that deserves a place at your holiday table. My coleslaw is creamy, slightly sweet and mildly tangy. And like most of my holiday dishes, it is best made ahead!

| Serves: 6-8 | Prep Time: 15 Min | Chill Time: 3 Hr – Overnight |

INGREDIENTS:

Dressing:
¾ Cup Mayonnaise
2 Tsp. Dijon Mustard
2 Tbsp. Apple Cider Vinegar
1 Tbsp. Milk
¼ Cup Sugar
Salt & Pepper, to taste

Slaw:
1 Medium Head Cabbage, thinly shredded
1 Cup Shredded Carrots

DIRECTIONS:

In the bottom of a large bowl, combine the dressing ingredients; whisk until smooth and creamy. Add the cabbage and carrots and toss well to coat in the dressing. Refrigerate at least 2 hours and mix well and taste for seasoning before serving.