Easy Coleslaw

There are a few things I like about this recipe.  First is that it takes about five minutes to make, second it tastes great and third leftovers taste even better (if you have any that is).  I never understood why people buy coleslaw from the supermarket when it is so easy to make.  The supermarket version is normally loaded with mayonnaise and has little flavor.

The big time saver on this recipe is the pre-shredded cabbage.  Of course you can shred your own.  However, I believe that time is money and I would rather spend a premium on the already shredded cabbage than take the time to shred it myself.  It is really not much more costly to buy it done for you already.  You can find a sack of cabbage for under two dollars.  The other time saver is that there are only a few ingredients.  I have seen several coleslaw recipes with a lot more ingredients than this.  When you taste this recipe you will know that they are not needed.

Whenever I make this, I get lots of compliments.  If I serve it to guests they are very impressed that I made it from scratch.  Little do they know how easy it is to make.  If you are making this for a crowd you can easily make it the day before you serve it which is nice.  My husband is a big fan of a New York style deli coleslaw and says mine is just as good as any deli he has ever been to.  That is a pretty big compliment coming from him.

This recipe is a flavorful side dish and does not have to just be made with burgers and hot dogs.  On a week night when I need to get dinner on the table quickly I can whip this up in no time.  I usually serve it as a side dish with different types of fish.  Whether it be fish sticks, grilled fish or pan fried it goes great!  It is also nice with grilled or barbeque chicken.  I do have other slaw recipes that I would love to share, but this one is a classic!

Prep Time: 5 Minutes
Cook Time:  0 Minutes
Yield: 4 – 8 servings

16 oz package of pre-shredded cabbage

2 tablespoons apple cider vinegar

2 tablespoons sugar

½ cup mayonnaise (I use low fat)

½ teaspoon kosher salt

Ground black pepper

¼ teaspoon celery seed (optional)

Dissolve the sugar and salt into the vinegar in a large bowl.  Add the mayonnaise, pepper and celery seed.  Use either a whisk or fork to mix until there is a smooth dressing consistency.

Fold in shredded cabbage and mix well so that every piece is covered in dressing.