Coleslaw (from the Dutch “koolsla” meaning cabbage salad) the perfect complement to barbecue and as Colonel Sanders has proven to chicken as well. A food processor makes quick work of shredding and grating cabbage. If you don’t have one, a box grater will do or finely slice off the flat side of a halved cabbage(below) works for me. Remove outer leaves from cabbage before rinsing.
Your coleslaw might appear dry just after you have tossed it with the dressing, but it will moisten as the cabbage releases its liquid while chilling.
Wayland’s Old-Fashioned Southern Coleslaw
1 (16-oz) bag shredded coleslaw mix, carried in many grocery stores with and without dressing I prefer to make my own. ( you can make your own slaw with 1/4 to 1/2 shredded cabbage with a little carrot sliver for color)
1/4 cup minus 2 tsp cider vinegar
2 tablespoons sugar (Splenda or equivalent for low carb but since this 2 tbs of sugar will be divided among several servings the carb count per serving is relatively low )
1/4 teaspoon celery seed (optional I do not use it)
1/2 cup mayonnaise
1/4 teaspoon kosher or sea salt salt
1/4 teaspoon pepper
Whisk in medium bowl, vinegar, sugar, and celery seed(if used) until blended. Add mayonnaise, salt, and pepper; whisk until smooth.
Stir in coleslaw mix until evenly coated. Chill until ready to serve. Stir and serve.