Restaurants with fried chicken or fish on the menu most often serve coleslaw as the preferred side. It's also a natural to pair with barbecue, sandwiches, and burgers. A cold, creamy, crunchy slaw provides the perfect contrast and complement to those foods and more. 

This tasty, versatile side turns out to be quick and easy to make. You can make this classic slaw in just 5 minutes using the convenience of bagged pre-shredded cabbage/carrot mix. Unlike dressed lettuce salads, cabbage slaw doesn't wilt. You can make it ahead and chill it in the fridge for up to 3 days. Creamy coleslaw is great to take along to potlucks and picnics.

Step-by-step photos for making
Creamy Coleslaw

Step 1. Assemble the ingredients:

• coleslaw mix -- This is pre-shredded cabbage and carrot mixture found in the produce section of your grocery store. Or, you can shred your own, if you prefer.
• mayonnaise
• dijon mustard (may substitute other mustard)
• apple cider vinegar
• celery salt
• celery seed
• sugar
• salt and pepper

Step 2. Whisk together the dressing ingredients.

Step 3. Add the coleslaw mix and stir until evenly combined.

• view on Amazon:  metal mixing bowls,  wire whisk

Done. It's hard to make a quicker, easier salad. It's cold, crunchy, creamy, and so yummy.

Chill it. Cover the slaw and refrigerate it for up to 3 days. Serve it cold.

Serve it with barbecue. Where I'm from, coleslaw is a must with barbecue ribs and pulled pork barbecue sandwiches. Here are my recipes for those:

• Slow-Baked, Barbecue Baby Back Ribs
• Slow Cooker Pulled Pork
• Instant Pot Pulled Pork
• 3 Barbecue Sauce Recipes--Sweet, Spicy, & Smoky

Make it a Yummy day!

Monica

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Coleslaw - Creamy Classic

By Monica              Servings: 4-6 servings

Ingredients

• 1 (14 oz) package coleslaw mix (pre-shredded cabbage and carrots); 6 cups
• FOR DRESSING:
• 3/4 cup mayonnaise
• 1 tablespoon Dijon mustard (may substitute other mustard)
• 1 1/2 teaspoons sugar
• 1 tablespoon cider vinegar
• 1 teaspoon celery seeds
• 1/2 teaspoon celery salt
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Directions

In medium bowl, whisk together dressing ingredients. Add coleslaw mix and stir until well mixed. Cover and refrigerate for up to 3 days.

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