How to make classic creamy coleslaw

The ultimate coleslaw recipe

There days you just need something simple and traditional, like a creamy coleslaw, are we right?

For us, the ultimate version should be crunchy, vinegary and a little creamy. Not too much. Refreshing and light, something you can have with southern fried chicken, pulled pork or these ribs.

We have memories of coleslaw from our childhood. Our mom used to prepare it as a side for almost every barbecue or picnic we used to make.

Also, it was something typical to have for friday lunch - meat-free day in our family.

The best thing about it was when it left, every day it got better and it was a great excuse to ask mom for her burgers.

For these coleslaw you can use cabbage, collard greens, kale, or any other greens you find in your favourite market (or fridge).

Ingredients

• 1 cup mayonnaise
• ¾ cup sugar
• 1½ tablespoon apple cider vinegar
• 1 tbsp honey
• ¾ tsp celery seeds
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 1 medium green cabbage, very thinly sliced
• 1 red onion, thinly sliced or grated
• 1/4 cup roughly chopped fresh parsley leaves
• 2 medium carrots, peeled and grated
• toasted nuts for sprinkle

Method

1. Combine cabbage, onion, carrots, and parsley in a large bowl. Sprinkle with sugar and salt and toss to combine. Let rest five minutes, then transfer to a large colander and rinse under cold running water.
2. Return rinsed mixture to large bowl and set aside.
3. For the dressing, mix the mayonnaise, honey,vinegar, celery seeds, salt, and pepper in a smaller bowl.
4. Pour dressing over cabbage mixture and toss to coat. Taste and adjust seasoning with more salt, pepper, sugar, and/or vinegar if desired.
5. Before serving, sprinkle coleslaw with toasted nuts Keep chilled up to 4 days.

Enjoy!