It’s summer. And I think the side dishes are the best part of any BBQ. This coleslaw reminds me of restaurant quality. The dressing is just the perfect amount! This coleslaw is a little different than just your traditional cabbage coleslaw, as I add a bag of broccoli slaw in to it along with the bag of regular cabbage coleslaw.
I love when you put the dressing on the coleslaw and it seems like it isn’t enough. But the magic happens when it’s in the fridge and the cabbage softens and gets ice cold. mmm mmm …. it’s crunchy, it’s cold, it’s a little sweet and the best is when the baked beans and coleslaw meet on the plate! There’s a marriage there that happens right in front of your eyes.
In this recipe of Creamy Coleslaw there is mayo and a little sugar. Again, when looking at all the processed foods out there, I’d much rather make my own homemade coleslaw than waste my money on the processed store ones any day. They always seem to taste weird to me. Ever notice the macaroni, potato salads and coleslaws always taste the same? It must be the vinegar they use.
So again, this is viewed as a treat in my eyes due to the sugar and the soybean/canola oil in the mayo. But in the summertime, you just can’t beat good slaw and when I want to make something that knocks people’s socks off, this is the recipe I use!Print
- 1 (14 oz) bag coleslaw
- 1 (10 oz) bag broccoli slaw
- 3 Tbsp onion diced
- 1 1/3 cup mayonnaise
- 6 Tbsp good quality olive oil
- 1/4 cup pure cane sugar
- 2 Tbsp white wine vinegar
- 1/2 tsp salt
- 1 tsp poppy seeds
- Combine the 2 coleslaws and diced onion in a large bowl
- Whisk together the remaining ingredients and pour over the coleslaw
- Cover and refrigerate at least 2 hours before serving
Recipe originally adapted from: Allrecipes
I used all organic ingredients whenever possible, and hope you do too! 🙂