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 and mom was happy to get the vegetables in our bellies.
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!
P.S. You gotta try it layered in a turkey sandwich made with an 8SAFE bread — OMG it's so good!!!
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???
***Update June 20,2019: Just Mayo is having production issues and has been impossible to find. Sir Kensington’s Fabanaise is a good substitute.
*The following recipe can easily be made 8SAFE if you follow the original recipe and only use processed ingredients that are free of gluten & the top eight food allergens.
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!
1/4 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)
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.
Always use safe handling practices when preparing an 8SAFE recipe:
Wash hands with soap and water (hand sanitizer does not remove allergens).
Wipe down all surfaces; use clean equipment; and
Avoid cross contamination of ingredients not called for in the recipe. Be mindful that allergens can become airborne in flour or powdered form. Preparing 8SAFE recipes before ‘regular’ recipes will help prevent cross contamination. Do not share equipment among recipes (For example: If you cook regular pasta alongside 8SAFE pasta, use a dedicated spoon for each. Do not use one spoon to stir both pots.)
Clean your grill thoroughly beforehand (or use a clean grill pan or tin foil on the grill) when preparing an 8SAFE recipe.
Dedicate individual serving utensils for each dish. Allow food sensitive guests to serve themselves first to reduce risk of cross contamination from serving utensils.
When in doubt, snap a photo of the ingredient list of any processed items you use for an 8SAFE recipe. You can then share the information with your guests to confirm that it’s safe.