Prep 10 mins
Cook 0 mins
I found this in the Thanksgiving edition of Family Circle in the 80's and I have been making it ever since--for summer bbq's as well.
- 1 small green cabbage, sliced thin or 1 (16 ounce) bag coleslaw mix
- 0.5 (8 ounce) bag red cabbage, sliced
- 1⁄2 cup mayonnaise
- 1⁄4 cup apple cider vinegar
- 1 teaspoon Dijon mustard
- 2 tablespoons sugar
- 1 pinch salt
- ground pepper
- 1 teaspoon celery seed
- Mix all dressing ingredients, add cabbage and stir.
- Refrigerate 2-4 hours or up to 3 days.
The combination of the mayonnaise and the apple cider vinegar makes this cole slaw almost a cross between a creamy slaw and a vinegrette slaw, both of which we enjoy. I've avoided using red cabbage in slaws ever since years ago when I made a slaw that the color bled out of turning it into an unappetizing 'pink', so I was a little leary about this one. I saw some raving comments on the boards about it and decided I would try it anyway as I had a small head of red cabbage that I needed to use. My family really enjoyed it, with the exception of the youngest 'picky eater' who wouldn't even try it--so she doesn't get to have any say in the rating. ;-) We ate this for dinner after having stood for about 3-4 hours and thought it would benefit from sitting longer. We were right as the following day, the flavors had melded beautifully and I didn't have an unappealing 'pink' slaw...yippee! Thank you for sharing this recipe chia!
Great cole slaw recipe! Took it to a family dinner tonight and it was a hit. I added chopped apples, but other than that I followed the recipe. Thanks, Carole
Delicious cole slaw, we liked the flavor of the celery seed in it. I also added chopped apple and a few raisins, Yummy.