Coleslaw-Basic Coleslaw

By RoketJSquerl

From the Kitchen of Deep South Dish

Ingredients

• 1 cup of mayonnaise
• 3 tablespoons of sugar
• 1 tablespoon of apple cider vinegar
• Large pinch of kosher salt
• 12 turns of the pepper grinder
• 2 heaping teaspoons of prepared horseradish
• 1 teaspoon celery seed
• 1/4 to 1/2 cup bread and butter pickle juice
• 1/2 of a large head of green cabbage, chopped coarsely or shredded
• 1/2 to 3/4 cup of grated carrot
• 1/2 of a 16 ounce jar of bread and butter
• pickles. chopped
• 1/4 of an onion, grated

Details

Adapted from deepsouthdish.com

Preparation

Step 1

In a large mixing bowl, whisk together the mayonnaise and sugar until well blended. Add the vinegar, salt, pepper, horseradish, celery seed and pickle juice; whisk together. Set aside.




Remove the outer leaves of the cabbage, cut it in half and remove the core. Bag and store one half. Coarsely chop or shred the remaining half and place on top of the dressing. Add the shredded carrots and chopped pickles; grate in the onion. Toss until the dressing is well mixed in and all of the cabbage is covered. Refrigerate for 1 hour or longer, tossing occasionally.