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This tangy Coleslaw was actually created by my hubby back while he was in flight school and I was pregnant with the twins. I was craving BBQ everything basically daily and was never a huge fan of the coleslaw that you can pick up at any local market. My sweet husband would make me BBQ at least once a week and he LOVES topping pulled pork sandwiches with coleslaw.
So he went on a mission to make something that I would love just as much as he did. And I must say, the guy nailed it. This coleslaw has a very pleasant tang, a little sweetness, and a subtle crunch as well, not at all mushy or soggy. We’ve tweaked it a little over the past decade making it just that little bit better every time. I hope that you too try our homemade coleslaw alongside your next BBQ or picnic.
Ingredients:
- 3/4 cup Mayonnaise
- 1/4 cup Mustard
- 1/4 cup Brown Sugar
- 6 Tbsp Apple Cider Vinegar
- 4 Tbsp Butter Milk
- 2 tsp Celery Salt
- 1 tsp Salt
- 1/4 tsp Ground Black Pepper
- 1/4 tsp Cayenne
- 4 cups shredded Green Cabbage (about 1/2 a head)
- 4 cups Shredded Red Cabbage (about 1/2 a head)
- 1 Yellow Onion, sliced thin
- 2 Tbsp Dried Parsley
Directions:
Prepare all of the vegetables and set aside. Next take all the seasonings, mayonnaise, buttermilk, mustard, apple cider vinegar and mix thoroughly. In a large bowl mix the cabbage and onions with the sauce and coat evenly. Chill for at least 1 hour to allow it to fully marinate. You can prepare the night before and leave in the refrigerator. Store left overs in an air tight container up to a week.
We love to pair this next to our Sweet Wisconsin Pasta Salad, Southern BBQ Beans, and Instant Pot Ribs.
Homemade Coleslaw
Ingredients
- ¾ cup Mayonnaise
- ¼ cup Mustard
- ¼ cup Brown Sugar
- 6 Tbsp Apple Cider Vinegar
- 4 Tbsp Butter Milk
- 2 tsp Celery Salt
- ¼ tsp Ground Black Pepper
- ¼ tsp Cayenne
- 4 cups shredded Green Cabbage about ½ a head
- 4 cups shredded Red Cabbage abour ½ a head
- 1 large Yellow Onion sliced thin
- 2 Tbsp Dried Parsley
Instructions
- Prepare all of the vegetables and set aside. Next take all the seasonings, mayonnaise, buttermilk, mustard, apple cider vinegar and mix thoroughly. In a large bowl mix the cabbage and onions with the sauce and coat evenly. Chill for at least 1 hour to allow it to fully marinate. You can prepare the night before and leave in the refrigerator. Store left overs in an air tight container up to a week.
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