Coleslaw is such a classic side dish with fried fish, sandwiches, and at cook outs. You have probably noticed over the years for such a classic simple dish, they all seem to taste a little different. I am kind of picky when it comes to coleslaw, and usu…
Coleslaw is such a classic side dish with fried fish, sandwiches, and at cook outs. You have probably noticed over the years for such a classic simple dish, they all seem to taste a little different. I am kind of picky when it comes to coleslaw, and usually find myself thinking they are just "ok". After playing around with a few different combinations over the years, this has been my "go to" for coleslaw.
Most coleslaw recipes call for celery seed, but I'm not a huge fan and prefer using celery salt. It's a personal preference, but give the celery salt a try and see what you think. I think you'll like it better.
As you will see I use a precut bag of coleslaw. You can slice your own vegetables if you really want, but why bother. It is exactly the same and saves you so much time. You can always say you did it yourself and no one will ever know. Hmmm, maybe I should start saying that.
Ingredients:
1 cup mayonaise
2 tbsp apple cider vinegar
1/2 tsp celery salt
1/2 tsp pepper
1 tbsp sugar
Bag of coleslaw mix
In a large mixing bowl whisk together all of the ingredients except the vegetables.
Stir in the vegetables well.
Refrigerate for a few hours before serving, or until the slaw vegetables soften. Give it a good stir, and serve. Enjoy!
It also goes really well with fish cakes, and you can see how I make those here:
No comments:
Post a Comment