Randy Parr
TVWBB Super Fan
Okay...I'm guilty...I use the prepackaged coleslaw mix in the supermarket. I'm a firm believer that if they do it as good as I do, let them do it! I like the tricolor slaw that I've seen lately. My only critic is a friend from NC who says they like their slaw cut thicker...but he took seconds anyway...
This recipe couldn't be easier...done in less than 5 minutes, it's better if left overnight to "cook", and gets better with each passing day.
Great for large parties as it doubles and triples with ease.
Gal's Cheater Slaw
1 package prepared slaw mix
1 Cup Mayo
1/4 Cup Milk
1 Tablespoon sugar
3 Tablespoons white vinegar
1-1/2 Teaspoons celery seed
Fresh ground black pepper to taste
Whisk together the dressing ingredients, toss in the slaw (I find using my hands does a better job of coating the slaw). Cover the surface of the slaw with plastic wrap and refrigerate at least one hour, preferably overnight.
This can be made up to 3 days in advance, as I've found the flavor peaks on day 3.
As an added note: I grind the celery seed between my fingers to release more of the oils and flavor.
Enjoy!
This recipe couldn't be easier...done in less than 5 minutes, it's better if left overnight to "cook", and gets better with each passing day.
Great for large parties as it doubles and triples with ease.
Gal's Cheater Slaw
1 package prepared slaw mix
1 Cup Mayo
1/4 Cup Milk
1 Tablespoon sugar
3 Tablespoons white vinegar
1-1/2 Teaspoons celery seed
Fresh ground black pepper to taste
Whisk together the dressing ingredients, toss in the slaw (I find using my hands does a better job of coating the slaw). Cover the surface of the slaw with plastic wrap and refrigerate at least one hour, preferably overnight.
This can be made up to 3 days in advance, as I've found the flavor peaks on day 3.
As an added note: I grind the celery seed between my fingers to release more of the oils and flavor.
Enjoy!