The Pioneer Woman Tasty Kitchen
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Classic Cole Slaw

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Level: Easy

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Description

With summer cookouts coming in the not so distant future, it is all about having classic cole slaw to go on the side of any grilled main course! This version from my step-mom is amazing and easy to make.

Ingredients

  • FOR THE HOMEMADE MAYONNAISE (optional):
  • 1 whole Egg Yolk
  • 1 Tablespoon Dijon Mustard
  • 1 Tablespoon Apple Cider Vinegar
  • 1 cup Canola Oil
  • FOR THE COLE SLAW:
  • ¾ cups Mayo (Homemade Or Store-Bought)
  • ¼ cups Dijon Mustard
  • 2 Tablespoons Sour Cream
  • 2 Tablespoons Apple Cider Vinegar
  • 1 teaspoon Celery Seeds
  • 1 teaspoon Salt
  • ¼ teaspoons Black Pepper
  • ⅛ teaspoons Cayenne Pepper
  • 1 head Cabbage, Diced Very Small
  • 1 whole Carrot, Shredded
  • ¼ cups Finely Chopped Onion
  • 1 teaspoon Dried Parsley

Preparation

This cole slaw is best made two days ahead of time or more to really come together. If you decide to make your own mayo, wrap a mixing bowl with a cold, wet towel. Then whisk the egg yolk, Dijon and vinegar together thoroughly in the bowl. Keep whisking while you slowly pour in the oil until you have a thick, luscious mayo.

It’s time to start on the cole slaw next. Whisk 3/4 cup of the homemade mayo or jarred mayo thoroughly in a new bowl with the Dijon, sour cream, apple cider vinegar, celery seeds, salt, black pepper and cayenne to make the dressing. Add the diced cabbage, shredded carrot, chopped onion to a large, sealable container and pour the dressing in with it. Stir it all together thoroughly. Seal the container and let it sit for the two days in the fridge. Serve as a fantastic side!

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