I am absolutely a coleslaw snob. Warm? Mushy? Too much vinegar to mayo ratio? It has to be COLD, crispy and fresh otherwise I will pass. Everyone has had bland or warm coleslaw which is no bueno. What I want is creamy, simple, cold deliciousness. Pair with any bbq main or fried chicken and your meal is complete.
1 cup mayo
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
3 tablespoons sugar (or sugar substitute)
3⁄4 teaspoon kosher salt
2 teaspoons celery seeds
1 teaspoon onion powder
1 16 ounce bag of coleslaw mix plain cabbage or tri-color deli style
In a large mixing bowl, blend mayo, mustard, vinegar, sugar, salt and onion powder. Once completely combined, slowly add in the shredded coleslaw cabbage and stir folding in the sauce. Cover the bowl with cling wrap or tin foil and make sure to refrigerate it for at least 2 hours, overnight is best.
