This coleslaw is heaven in a freakin bowl.
I don't know if it's a Jersey Shore thing or the result of my mother's mid-west roots, but coleslaw was on constant rotation in the summers at our house.
And I LOVED it.
The sloppy, sweet, crunchy side dish went with everything from burgers to seafood and mom was happy to get the disguised vegetables in our bellies.
And I've missed it terribly.
But no more! Thanks to JUST Mayo this coleslaw tastes amazingly like my childhood favorite and it's ridiculously easy to make (it just requires a little forethought). If you've been missing coleslaw like I was — you've gotta try it!
SIDE NOTE RANT: There are so many situations where I find myself almost able to eat something on a menu — and I'm sorry, but when the one ingredient keeping me from a safe meal happens to be mayo — it frustrates the hell out of me. Can't we all just use JUST Mayo???
I like to make this in the morning so it has a good long time to come together before dinner. I find the longer it sits, the better it tastes! That said, don't go crazy — You'll need to eat it within a few days — if it lasts that long!
- 1 cup JUST Mayo
- 1/4 cup white wine vinegar
- 1/2 teaspoon celery seed
- 1/4 cup of granulated sugar (or 2 Tbsp honey)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 16 oz package coleslaw mix (green cabbage, red cabbage, & carrots only)
Combine all ingredients (except coleslaw mix) into a large bowl and whisk together. Add the coleslaw mix and stir to combine. Cover and refrigerate for several hours before serving.