Coleslaw is always better the next day, but, in our house, we rarely make coleslaw days ahead. So this is a bit of a cheater recipe. We adapted this recipe from a few other recipes we’ve seen, and my wife and I make it slightly different from each other. For example, she likes to add celery seed to hers, I usually don’t. Regardless, this is a staple in our house when we have pulled pork, burgers, hotdogs, fried chicken, or just because its Tuesday!
We usually buy the pre-cut coleslaw mix from our local store because its already done for you and it’s a small amount vs buying a two whole cabbages, carrots, and whatever else you want in your coleslaw. At my local store I can usually buy a 400g mix for $2.00 a bag, some places it might $3. It contains shredded green cabbage, shredded red cabbage, and shredded carrots, in case you want to make it yourself.
1/3 cup mayo
1/3 sour cream
¼ apple cider vinegar
1 tsp celery seed
¼ tsp Black Pepper
1 400g coleslaw mix
- Mix together the first 4 ingredients, plus the black pepper. Add a large pinch of kosher salt and taste.
- Adjust salt and pepper if needed.
- Put coleslaw mix into a large bowl, add in the dressing and mix.
- Cover and leave for 3-4 hours or over night, OR you can eat this immediately.
- Wasn’t that easy!