Coleslaw is one of those foods that you either love or hate, in my humble opinion. Most folks who love it expect to eat it at every BBQ or picnic and on top of pulled pork sandwiches (that would be me.) Then there are the slaw-haters. Mainly, it's because they don't like cabbage, at all (that would be my husband.) Yes, we are a house divided. He is from the North. I am from the South. The battle lines have been drawn.
Speaking of North and South, do y'all remember that mini-series from the 80's? My Mom and I couldn't get enough. I couldn't wait to get home from school for those 2 weeks it was on network television. I would look forward to sitting on the couch with my Mom, eating popcorn, drooling over Orry Main. Anyhoo, back to the coleslaw. You can chop the cabbage up real fine if you prefer (like KFC) or just leave it like it is straight outta the bag. It's just a matter of texture. Me? I'll take it anyway I can get it.
2 bags (14 oz.) coleslaw mix
1/3 cup sugar
¼ cup milk
½ cup mayonnaise
¼ cup buttermilk
1 tsp. Dijon mustard
1 ½ tbsp. apple cider vinegar
1 ½ tbsp. lemon juice
½ tsp. onion powder (or 2 tbsp. freshly grated onion)
½ tsp. salt
1 tsp. freshly ground black pepper
In a large bowl, dump in both bags of cole slaw mix. In a smaller bowl, combine the rest of the ingredients. Whisk vigorously until thoroughly combined. Pour mixture over coleslaw mix. Stir coleslaw to combine.
Put cover on bowl and put in the refrigerator to set for at least an hour. This is going to allow the coleslaw mixture to soften just slightly and allow the flavors to blend (if you have the time.) So good with some Crock Pot Pulled Pork!
Cook’s Note: This is a recipe for a small crowd. If you don’t need as much, just cut the recipe in half. Also, this coleslaw goes great on top of pork BBQ sandwiches. If you don’t have apple cider vinegar on hand, regular white vinegar works fine too. Got some heads of cabbage to use? No problem. Just dice up a head or two of cabbage (about 8 cups) and shred about 2-3 carrots to substitute.