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.
- 1 whole egg yolk
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 cup canola oil
- 3/4 cup mayo either the homemade recipe above or jarred
- 1/4 cup Dijon mustard
- 2 tablespoons sour cream
- 2 tablespoons apple cider vinegar
- 1 teaspoon celery seeds
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1 head cabbage diced very small
- 1 whole carrot shredded
- 1/4 cup finely chopped onion from about half an onion
- 1 teaspoon dried 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!