This coleslaw was aptly named after it was served at many a graduation party, several years running. Like buckets of this coleslaw. This is my favorite coleslaw around, and a lot of people agree. You may even convert a few haters to come over from the dark side!
The best part of this is you can adjust all of the seasonings to your taste-want it creamier? Add a little more mayo! Like it a little sweeter? Add a little more brown sugar! Like a bit more of a vinegary punch? Add a little more Dijon or vinegar! Want it spicy (like I do)? Add more cayenne! Be careful with those celery seeds though. They are very strong and a little bitter so start off adding a little, taste, and add more if you want. I strongly feel that they are an essential part of coleslaw, but you can absolutely omit if you despise them.
My one piece of advice: you will absolutely, 100% think you do not have enough dressing for your coleslaw when you mix it all together. Do not be tempted to significantly increase the proportions of the dressing or you will have a bowl of dressing with a few of vegetables swimming around in it. The cabbage will wilt as it sits and give off quite a bit of juice, which will water down the dressing, thus increasing your overall dressing volume, thus making the perfect amount. AND the perfect coleslaw.
You should definitely plan to make this with Spicy Dr. Pepper Pulled Pork because it is the perfect pair. OBVI.
Then you can make sandwiches that look at delicious as these ones.
- Yield: 10 to 12 servings
- Category: Vegetable Sides
- 2/3 cup mayonnaise
- 1/4 cup Dijon mustard
- 1/3 cup packed light brown sugar
- 1/4 cup cider vinegar
- 2 tablespoons buttermilk
- 1/2 to 1 teaspoon celery seeds, depending on your taste
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 to 3/4 teaspoon cayenne pepper, depending on your taste
- One 16-ounce package coleslaw mix
- 1/2 cup shredded purple cabbage
- 1 yellow or red bell pepper, finely diced (or a mix of both!)
- 1/2 carrot, shredded
- 1/2 cup finely chopped sweet yellow onion
- 1/4 cup minced fresh parsley leaves
Mix the mayonnaise, Dijon mustard, brown sugar, cider vinegar, buttermilk, celery seeds, salt, pepper and cayenne in a large mixing bowl. Whisk to thoroughly combine, ensuring the sugar is dissolved.
Add the vegetables and toss to coat. Cover, and allow to sit in the refrigerator for at least an hour before serving to allow the flavors to combine. Toss to mix again right before serving.
You may be tempted to add more dressing to this-DON’T DO IT! As this sits, the cabbage will release some of its liquid and you will end up with the perfect amount of dressing.
Inspiration: Classic Coleslaw from this recipe on foodnetwork.com