Craig’s Coleslaw

Written by on in Recipe of The Month

Yep. Decided to give homemade coleslaw a try and this is how I rocked it.

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Craig’s Coleslaw

There are very few store-bought coleslaws that wow me and make me think, “I have to come back and get some more of this.” So, I developed my own. A little of this slaw pairs nicely with or on my Profoundly Poignant Pulled Pork sandwiches topped with my Ol’ Yeller Dawg.
Prep Time20 minutes
Refrigeration time1 hour
Course: Side Dish
Cuisine: American
Keyword: cabbage, coleslaw, red cabbage
Servings: 10
Author: Craig Tomsky

Ingredients

  • 1 red cabbage (about 2 pounds)
  • 2 cups shredded carrots
  • 1 teaspoon celery seeds, crushed
  • 2.5 teaspoons granulated sugar
  • 1/8 teaspoon celery salt (more to taste if desired)
  • 1/8 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper (FGBP)
  • 1/4 cup chopped parsley leaves or two tablespoons dried parsley
  • 1 cup mayonnaise
  • 2 to 3 tablespoons apple cider vinegar
  • 2 tablespoons Dijon mustard

Instructions

  • Remove and discard the outer leaves and core of the cabbage. Then, rinse and shred the core leaves. Transfer to a large mixing bowl. Shred the carrots into the same bowl.
  • Crush the celery seeds and mix with the other dry ingredients. Set aside.
  • Whisk the mayonnaise, mustard and apple cider vinegar together until a homogenous blend is achieved. Then, whisk in the mixture of dry ingredients.
  • Pour this mixture over the shredded cabbage and carrots. Toss to coat the cabbage and carrots, cover and refrigerate for at least one hour or until ready to serve.

Notes

Suggested pairings: Your favorite summer fare.
Suggested wine pairings: Select your wine based upon your choice of main course.