Tuesday, May 24, 2011

Ms. Millie's Best Coleslaw

We love coleslaw in our house. I don't think I ever turn down a coleslaw recipe. I usually shred the cabbage myself as I find it tastes better but a bag of the coleslaw mix works well with a little doctoring. This recipe is a little sweeter of a coleslaw than others so if your not a fan of sweet coleslaw cut back on the sugar by adding a some sugar to the dressing and giving it a taste. This recipe calls for Dijon mustard which is different than the horseradish I usually add. I have to say it still had good flavor even without the horseradish flavor I love in a coleslaw.This recipe comes via a Mother's Day gift of Southern Plate by Christy Jordan.

Ms. Millie's Best Coleslaw
Southern Plate Christy Jordan

1 medium head green cabbage, cored and shredded (or you can use two bags of the coleslaw mix for all the veggies in this dish except the onion)
2 medium carrots, peeled and grated
1 green bell pepper, cored, seeded and diced
2 tablespoons grated onion
2 cups mayonnaise (I prefer Best Foods or Helleman, Miracle Whip doesn't work for me)
1/4 cup sugar
1/4 cup cider vinegar
2 tablespoons celery seeds
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup Dijon mustard

Place the cabbage, carrots, green pepper, and onion in a large bowl. In another bowl, mix together all the remaining ingredients, stirring to dissolve the sugar. Pour over the vegetables and toss well to combine. Cover and refrigerate for 3 to 4 hours before serving for flavors to blend.

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  1. This sounds like a great Coleslaw recipe. I'll give it a try! I've never shredded the cabbage myself--do you have any tips to share?

  2. I use the food processor. It's easy to shred that way. Otherwise cut thin.


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