Cavey’s Killer Coleslaw

I know what you’re saying. “Where the heck you been, Cave?”. I don’t blame you … been WAY too long. No excuses here. Other than to say that, pandemic and other macro events aside, life has been very “interesting” the past few years. Instead of droning on about the details, how about if I give you a really simple, yet delicious recipe instead? Sure, it would have been better to give you this at the start of summer. But, while this tangy-sweet slaw is the perfect compliment to BBQ, it also goes great with, or on, deli sandwiches, burgers, dogs, fish tacos, and more. And, I promise, more new recipes soon. We good?

INGREDIENTS

15 Ounces Shredded Cabbage (I prefer the angel hair type)
3/4 Cup Mayonaise
1/4 Cup Apple Cider Vinegar
1/4 Cup Sugar
1/4 Tsp. Celery Seed
Salt & Pepper to taste

RECIPE

Place mayo, vinegar, sugar, celery seed, salt, and pepper into a small mixing bowl.
NOTE: I don’t add any additional salt … the mayo already contains enough, for my taste.

Whisk until mixed well. Should have the consistency of a light dressing.

Place shredded cabbage into a large mixing bowl. Pour coleslaw dressing over cabbage.
NOTE: I just buy the pre-shredded angel hair cabbage in the package, at the store. You can also buy the tri-color coleslaw, or get a head of cabbage and shred your own.

With two soup spoons, or salad tongs, toss well until all cabbage is completely covered.

Place coleslaw into an air tight container and refrigerate for at least an hour. Overnight is even better.

As mentioned above, serve with, or on, your favorite BBQ dish, deli sandwich, hamburger, hotdog, fish tacos, etc.

Prep Time = 15 minutes
Refrigeration Time = 60 minutes, or more
Serves 6-8

©2020 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.