Creamy Coleslaw

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Before beginning this recipe, make sure you have a salad spinner and a colander to drain the whole amount of shredded cabbage. I know I've thought I had "the" coleslaw recipe before, but this might just be it! Loved it. Definitely don't skip the step of "brining" the cabbage, and be sure to rinse well.

  • To prepare the coleslaw
  • 1 pound package coleslaw mix (I chopped my own and included radishes and grated carrots)
  • ½ cup granulated sugar
  • ¼ cup kosher salt

  • For the dressing
  • ⅔ cup mayonnaise
  • 2 tablespoons granulated sugar
  • 2 tablespoons cider vinegar
  • 1 teaspoon celery salt
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2-3 green onions, chopped
  • ¼ cup fresh parsley leaves, chopped

  1. Pour the coleslaw mix into a strainer and place in the sink. Sprinkle with ½ cup of the sugar and ¼ cup of the kosher salt and lightly toss. Let sit for 5 minutes to draw out the moisture from the cabbage and then rinse well with cold water. Spin the coleslaw mix in a salad spinner and place in a large bowl.
  1. For the dressing, in a medium bowl mix the mayonnaise, 2 tablespoons sugar, cinder vinegar, celery salt, 1 teaspoon kosher salt, freshly ground black pepper, chopped onions and chopped parsley. Whisk well and pour ⅔ of the dressing over the cabbage mixture, and toss to combine. Add more of the dressing as desired and season with more salt, pepper or parsley to taste.
  1. Refrigerate for 30 minutes up to overnight and serve.

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