I loved my mom’s coleslaw.
It was creamy and sweet and crunchy and perfect. It was the kind of coleslaw you got at the little diners by the side of the road where there was a real mom in the back making it. I know my mom used Marzetti’s slaw dressing for hers, but apparently there were secret tweaks she used that unfortunately went with her to the next life. Maybe all those moms knew the same secret, I don’t know.
I had been on a quest to replicate my mom’s wonderful, delicious, perfect coleslaw for years. And after years of experimenting, innovating, trying various recipes and combinations, I have arrived at the undeniably Best Coleslaw Ever. Toss it together this Memorial Day weekend. Go ahead, say it was your recipe. I don’t mind.
- 2 1/2 pound bag Slaw Mix There. All that prep time, gone.
- 1 1/2 cup Miracle Whip If you use mayonnaise, add 1/4 cup sugar.
- 1/2 cup sour cream You can use Greek yogurt if you want to pretend this is healthy
- 1/2 cup Milk or Buttermilk Buttermilk makes it better but isn't required
- 1/8 cup Dijon Mustard The ingredient people won't be able to put their finger on
- 1/4 cup Sugar Go heavy on the sugar. Trust me on this.
- 1 Tblsp Celery Seeds
- 1 Tsp Salt
- 1 Tsp Pepper
- Empty the bag o'slaw mix into a bowl. Mix together all the other ingredients into a dressing and pour over the slaw mix. Stir until well blended, then throw it in the fridge for several hours. Don't worry if when you first put it together it seems really thick. Relax. The water in the slaw mix will release and make the dressing perfect. Stir it from time to time while it rests. And enjoy.
This will only serve 6 people if one of them is NOT a teenage boy.
