Homemade Coleslaw

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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.