Homemade coleslaw is where it’s at. This is a great summertime slaw and quite possibly the best thing you could ever put on top of a pulled pork sandwich not to mention it’s super easy to make.
I’ve never been a big fan of the store bought or restaurant stuff. I like mine with a little more flavor if you will. I’ve been asked do I prefer mayo or vinegar based slaw. Well… I guess I’d have to say both. I like the creaminess the mayo brings to party, the twang the vinegar supplies and of course it needs to have some sweetness, but not too much.
If you don’t have one already I would tell you to invest in a mandolin. One of the handiest kitchen gadgets out there. We bought one at a Pampered Chef party and LOVE it.
Paul’s Summertime Slaw
- roughly 1/2 of a head of cabbage
- roughly 1/3 of a head of purple cabbage
- 3-4 carrots
- 3/4 cup mayonnaise
- 1/4 cup red wine vinegar
- 2 1/2 TBL sugar
- 1/2 TSP celery salt
- 1 TSP lemon juice
- 1 TSP poppy seeds
Here’s what you’ll do:
Using a mandolin shred both your cabbage, purple cabbage and carrots (peeled) at your desired thickness, just be careful because those mandolins are crazy sharp. Then use a knife and chop the carrots down even further. Set aside. In a large bowl combine all remaining ingredients and mix until smooth.
Immediately before serving, add both vegetable mixture and dressing to a large container with a tightly fitting lid. Once the lid is securely on, shake container for a good 20-30 seconds or until cabbage mixture is evenly coated with dressing. That’s it, pretty simple and crazy good!!
See more side dishes before you go!
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