Ingredients
- 1 bag (14 oz) coleslaw mix
- 1 cup avocado mayonnaise or regular mayonnaise
- ½ cup granulated sugar
- 1½ teaspoons celery seed
- 2 tablespoons distilled white vinegar
- 1 tablespoon apple cider vinegar
- Salt to taste
- Black pepper to taste
Don't Want to Plan? I Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week's Weekly Meal Plans!Equipment
9x13 Disposable Pans You can use a regular container, but I absolutely love these disposable pans. Plus, my dishwasher was not working when I made this video :)
Farberware Mixing Bowls My go-to mixing bowls for everything! These Farberware bowls are part of my kitchen essentials!
Farberware Measuring Cups These Farberware measuring cups match my mixing bows.
Method Start Cooking
- Add the coleslaw mix to a large bowl.
- Add the mayonnaise, sugar, celery seed, white vinegar, and apple cider vinegar.
- Sprinkle salt and pepper generously over the top — sprinkling it across the surface is the easiest way to season evenly.
- Mix well until every bit of the slaw is coated.
- Cover and chill for about an hour before serving. Give it a taste and add a splash more vinegar if you like it a little tangier.
Nutrition
Video
Notes
I used avocado mayonnaise this time to keep it a little more Mediterranean-diet-friendly for my husband, but regular mayonnaise works just as beautifully — use whichever you love. If you're out of one vinegar, you can use all white or all apple cider; I just love the balance when I have both. This slaw is best the day it's made, but leftovers keep in the fridge for 2 to 3 days.
- Don't skip the chill — even 30 minutes lets the cabbage soften just slightly and the dressing pull together, and a full hour is even better. - Taste before serving and adjust: a splash more vinegar for tang, a pinch more sugar for sweetness. - This is the side that goes first next to pulled pork, ribs, and BBQ chicken — make a double batch if you're feeding a crowd.
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