I am pretty particular about my coleslaw, and can easily say that this is my very fave.
Well, my very fave that I can make at home. There is a dive chicken place in my mom-in-law’s old home town that makes my absolutely fave coleslaw.
But, I am not about to drive four hours one way to pick up a tub.
So… set your phasers on “SUMMER” and let up make a really good coleslaw…
•1 cup mayonnaise
•1 tsp Seasoned Salt
•1 tsp black pepper
•4 tbsp sugar
•1/2 tsp celery seed
•2 tbsp salad vinegar
•1 bag coleslaw mix
•2 scallions, chopped
•1 red bell pepper, diced
•1/4 cup fresh parsley, chopped
Note: I really like the flavor salad vinegar brings to the dressing, but feel free to use cider or even red wine vinegar.
Whisk the dressing ingredients together in a small bowl until nicely blended.
Add the salad ingredients to a bowl larger than you think you need.
Pour the dressing over the salad and then toss to combine.
This is why you need that big honkin’ bowl.
Once the salad is nicely dressed; transfer to a smaller bowl, tightly cover, and stash in the fridge for a few hours.
The dressing will soften the veggies a bit, making the cabbage more crisp-tender, but still wicked tasty.
Serve as you will.
I find that the salad is best if eaten within two days, but, you do what you like.