The weather has been getting so much better and I feel the vitamin D changing my mood already. Cookout season is just around the corner and I can’t wait. It can’t be a cookout without some classic cole slaw on the side and luckily I have an ace up my sleeve. Her name is Donna, she is my bonus mom whom I adore and her recipe for cole slaw is the best I have ever had. She makes it very often and was kind enough to share the recipe with me. Now I get to share it with you!!
It was really important to let the classic cole slaw sit for at least 2 days. That way all of the flavors could really come together. I stirred it occasionally to redistribute everything. Then it was ready to serve as a fantastic side! Oh my goodness, it was everything I hoped for. It came out just like Donna’s and I was one happy woman. I hope you all love this recipe too and bring it to your summer cookouts! xoxo
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.
- 1wholeegg yolk
- 1tablespoonDijon mustard
- 1tablespoonapple cider vinegar
- 1cupcanola oil
- 3/4cupmayoeither the homemade recipe above or jarred
- 1/4cupDijon mustard
- 2tablespoonssour cream
- 2tablespoonsapple cider vinegar
- 1teaspooncelery seeds
- 1/4teaspoonblack pepper
- 1/8teaspooncayenne pepper
- 1headcabbagediced very small
- 1/4cupfinely chopped onionfrom about half an onion
- 1teaspoondried parsley
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!