It’s football season, friends. This means we’re kicking off a season of Sunday eating extravaganzas, and what we’re brewing in our Crockpot should be just as important as that next play. In my case, it’s more important than the next play, which means I’m equally concerned with my starters and sides.
This post is all about the slaw, because a good pulled chicken dish is not the same without a massive side of homemade coleslaw.
My parents introduced me to homemade coleslaw as a youngster, and I assure you that you will never again buy Mayonnaise-caked coleslaw from a grocery store after making this. You may be alarmed to discover what coleslaw is actually made of, but please pocket these concerns, as calories don’t count on football Sundays.
As a helpful hint, this tends to get liquidy, so instead of mixing everything at once, combine ingredients slowly. You may find that you don’t need the full serving of mayo, for example. I usually use half, and I try to cut the sugar in half too. While shredding your own cabbage and julienning your own carrots is great, I tend to buy the store-bought bag of coleslaw.
Go (insert your team here)!
- 1 medium size green cabbage shredded
- 2 medium size carrots, peeled and grated
- 1 green pepper, finely diced
- 2 T grated onion
- 2 C prepared mayo
- 3/4 C sugar
- 1/4 C Dijon mustard
- 1/4 C cider vinegar
- 2 T celery seeds
- 1 tsp salt
- 1/8 tsp white pepper
- Mix first 4 ingredients together in a large bowl
- Add increments of the mayo slowly, as I tend to only use 3/4 of this portion
- Mix in the remaining ingredients, and serve.