Friday, January 2, 2015

Creamy Coleslaw

Comfort food.  That's where I rank this recipe:  Comfort Food.  Coleslaw is something I grew up with and was likely served weekly at our dinner table.  My mother grew her own cabbage in the summer.  During the winter, she bought cabbage at the store.  Regardless, it was a staple in our household.  She always made it the same way too:  sweet, creamy and a little tart.  No other coleslaw measures up to it (in my opinion).  The ingredients are simple and are likely things you usually have on-hand.  Enjoy!

Creamy Coleslaw
Serves 12 (1/2 cup serving size)

5-6 Cups Shredded Cabbage (or 1 bag from the produce section at the grocery store)
1 Cup Mayonnaise
1/4 Cup White Vinegar
1/4 Cup Sugar
1 Teaspoon Celery Seeds (optional)
Paprika (optional / for garnish)

Step 1:  Prepare the dressing.  In a medium sized bowl, add the mayo, sugar and vinegar.  Stir together until well combined. If using celery seeds, add them and stir until combined.

Step 2:  Place cabbage in a large bowl.  Add the dressing and mix well with the cabbage. 

You can either serve this immediately or you can cover it and store in the fridge up to 1 day in advance of serving.  Before serving, sprinkle with paprika (optional). 

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