1-2-3 Coleslaw (Super Easy!)
I find it interesting to observe the contradictions we sometimes see in ourselves. I spent the better part of an afternoon making homemade pasta dough, then rolling, filling, forming, and cooking pumpkin cappellacci. And yet, when I make coleslaw, I always buy a bag of the preshredded coleslaw mix at the supermarket!
I’ve been making this version for as long as I can remember, and pretty much every time we are out somewhere and a sandwich comes with coleslaw, Hank will try it (I refuse). And then Hank says, “Not as good as yours.”
You can, of course, buy a cabbage and shred it yourself, along with a carrot or two. I will confess that I have done this once in a while, when I have cabbage left over from some other recipe. But if you buy a package of the shredded mix, this is one of those super easy recipes!
Typically when a recipe uses more than one ingredient at the same time, they are listed in order from the greatest quantity to the least. But for this recipe I do the opposite because if I call it 1-2-3 Coleslaw I can remember the quantities without looking them up! Be sure to make it ahead of time, as it benefits from some time in the fridge for the salt in the mayonnaise to work on the cabbage and give it the right consistency.
1-2-3 Coleslaw
Serves 4-6
1 teaspoon celery seed
2 Tablespoons sugar
3 Tablespoons vinegar, white or cider
½ cup mayonnaise
14-ounce bag coleslaw mix (the kind without the dressing) or the equivalent in shredded cabbage and a couple carrots
Be sure to make this at least a few hours before you wish to serve it.
In a large bowl, combine the celery seed, sugar, and vinegar. Mix to combine. The sugar won’t really dissolve in the vinegar, but still be sure it’s well saturated. Add the mayonnaise and stir to combine. It won’t be fully smooth, but that’s fine.
Add the coleslaw mix and toss gently to distribute the dressing. Cover the bowl and put in the fridge. Toss gently once or twice over the course of a couple hours, and mix once again right before serving.