Easy Coleslaw

[arthur_p_dent]

  After years of playing around with various recipes for coleslaw dressing, I’ve finally found one that’s just what I’ve been looking for. This is taken from dinnerthendessert.com, and to spare you all the pop-up ads I’ll just type the recipe out (it’s very short and simple).

Easy Coleslaw

14 ounce package of coleslaw mix 

1/2 cup mayonnaise
2 tablespoons white sugar
1 1/2 tablespoons lemon juice
1 tablespoon white vinegar 
1/4 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper

Whisk together all of the dressing ingredients.
Add coleslaw mix and stir well to combine.
Refrigerate for at least 2 hours before serving.

The recipe doesn’t need to be tweaked in any way, although I would think any variety of salt would be fine. For coleslaw I do prefer a pre-packaged mix rather than cutting up fresh cabbage - much less work (who wants to spend 10-15 minutes trying to cut up cabbages and carrots to just the right size, when you can just open a bag?).

The sweet spot for fridge time is 18-24 hours. This really does need to be made the night before - the vinegar and lemon juice need time to draw some of the moisture out of the veggies and soften them up a little. The other side of the coin here is that once it gets into day 2, it starts to get a bit soupy. Solution - only dress as much of the veggies as you plan to eat the next day. The dressing in its own will keep in the fridge for several days, which allows you to make smaller portions and still have them turn out great. Also, all of the ingredients divide nicely by 2, so halfing the recipe is no problem.

Enjoy  =]