If you’re like me, you like the idea of coleslaw more than coleslaw itself, more often than not. That’s because nearly every incarnation of coleslaw I’ve tasted has run the gamut from boring and bland to gloppy and over-sweet. It’s sad, because coleslaw is such a great, simple dish, and great way to get fresh raw veggies onto your plate.
So, I’m board with coleslaw. What I’m not on-board with is a thin, vinegary sauce or a thick, sickly sweet one. So, where do I go from here? I go to my go-to sauce, which is neither too thick or thin, too sharp to nor too sweet. I think I’ve perfected the art of slaw, and I invite you try to my super-simple formula.
The following makes enough sauce for 1/2 head of shredded cabbage and a handful of stir-ins of your choice, or 1 bag of coleslaw mix.
Beth’s Foolproof Coleslaw Sauce
- 1/3 to 1/2 cup good quality, full-fat mayo
- 1/4 cup milk
- 1/4 tsp. celery seed (and poppy seeds, optional)
- 1-2 tbsp. white wine or cider vinegar
- a generous pinch of sugar
- a generous pinch of salt and pepper
Whisk the following together in a bowl, and pour over your slaw ingredients. Enjoy.