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My Best Creamy Coleslaw

Source of Recipe

From "Dishing Up Maine" by Brooke Dojny


Recipe Introduction

"After years of tinkering, I have settled on this as the ideal coleslaw formula. I used to think it was virtuous to make the dressing with less sugar, but have come to believe that coleslaw needs sweetness to balance the natural bitterness of the cabbage. And I freely admit to sometimes buying the pre-shredded bags of cabbage and carrots — as long as it looks fresh and green, that is."

List of Ingredients

◦  7 cups shredded green cabbage (about half of a medium-sized head) or a 1-pound package of coleslaw blend
◦  1 carrot, peeled and grated
◦  3 tablespoons minced sweet onion
◦  ½ cup mayonnaise
◦  ¼ cup sugar
◦  ¼ cup cider or distilled white vinegar
◦  ½ tsp dry mustard
◦  ½ tsp salt


Recipe

Toss together the cabbage, carrot, and onion in a large bowl. Whisk together the mayonnaise, sugar, vinegar, mustard, and salt in a large bowl.

Pour the dressing over the cabbage mixture and stir well to combine. Refrigerate for at least 2 hours, or for up to 8 hours.

Before serving, pour off any excess liquid that has accumulated around the edges of the coleslaw and stir well.


Makes 6 to 8 servings