One of the side dishes I love serving in the hot summer months is coleslaw. There are many ways to make this yummy side, but my favorite is a creamy version. It is a great dish that goes well with just about anything you are serving.
Normally when making coleslaw I throw in a little bit of this and a little bit of that; I really don’t have a recipe that I use. So this past weekend I decided to find a coleslaw recipe that was something that was a little different than the way I usually make it, but still had the creaminess that I love.
The recipe that I chose was nice and creamy and bit of a tangy flavor to it. If you need to make it the day before no worry, it actually tastes better the second day. I did change the recipe a little, such as by adding some celery seed to it and a couple of other little things.
Southern Slaw (Source: adapted from mrfood.com)
1 medium-sized head green cabbage, shredded
1 medium-sized carrot, peeled and shredded
1/2 cup chopped green pepper
1 tablespoon finely diced onion
1 cup mayonnaise
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon celery seed
1. In a large bowl, combine the cabbage, carrots, green peppers, and onions; mix well and set aside.
2. In a small bowl combine the remaining ingredients; mix well. Pour over the cabbage mixture; toss to coat well. Cover and chill for at least one hour or until ready to serve.
(Note: Can use two 10 ounce packages of shredded cabbage and carrot mixture instead of shredding the cabbage and carrots yourself).