First. Is it coleslaw? Or, is it cole slaw?
I’ve seen it published both ways, and I normally go with the two word option, so I guess we’ll go with that.
Either way, this recipe, which is not really too, too different from most every other coleslaw/cole slaw, but does have a couple of new, to me, touches; and, , is now, hands down, my favorite recipe for cole slaw/ coleslaw – mebbe even better than what Rich’s mom gets for me when we’re home.
•10 oz bag coleslaw mix
•1 cup diced red onion
•1/2 cup sliced Kalamata olives
•1/2 cup sliced green onion
•1/2 cup mayonnaise
•2 tbsp sugar
•2 tsp cider vinegar
•1 tsp poppy seeds
•1/8 tsp dry mustard
•1/8 tsp paprika
•1/8 tsp Seasoned Salt
•1/8 tsp celery salt
Whisk the dressing ingredients together in a bowl and set aside.
In a large bowl, toss the dressing together with the veggies until coated.
Note: it’ll look like you don’t really have enough dressing at first, but once you’ve transferred the coleslaw to a covered bowl ad stashed it in the fridge for a couple of hours, the dressing will soften up the cabbage a bit and will actually make the salad release some liquid.
Toss again and serve.