Another stable for summer holidays, and in general, especially when coleslaw is on sale, is my Grandma’s Coleslaw! I love coleslaw, and I’m a fan of the creamy sort, but equally the tangy sort, too. This coleslaw is just the perfect blend of sweet, tangy, and crisp that I could have it nearly everyday! This classic coleslaw is free of the top ten allergen!
It is a favorite in this Brecheisen household! It is great by itself, but it can be used to top a hotdog, hamburger, or sandwich!
Total Time: 2 hrs & 10 minutes
- 1/2 cup of distilled white vinegar
- 6 Tbsp sugar
- 6 Tbsp canola oil
- 2 1/2 Tsp dry mustard
- 1 Tsp. celery seed
- Salt & Pepper
- 1 package of coleslaw
- Combine vinegar, sugar, oil, mustard seed, and celery seed in a saucepan. Stir over medium heat until sugar dissolves and dressing comes to a boil. Remove from heat. Season with salt and pepper. Cool completely. Sometimes, if time is tight, I will put the dressing into the refrigerator to cool faster. The cooling is very important, though. If you put it too warm on the dressing won’t settle proper.
- Combine the coleslaw and dressing in a bow. Cover, refrigerate until cold, tossing occasionally, about two hours or more. The longer it chills together in the refrigerate the better the taste. This coleslaw can be made over a day in advance; just make sure to cover it and keep it refrigerated.
All the Best,
The Brecheisen Batch