Cole slaw is one of those delicious salads that is a perfect addition to so many different dishes. It’s great next to a plate of baby back ribs, a piece of tenderly grilled dijon chicken or a nice juicy burger. When I’m having a vegetarian moment, I like to have a trio of salads: cole slaw, cucumber salad and chopped greek salad all on one plate! But my absolute favorite way to enjoy cole slaw is piled high on a mound of pulled pork or chicken barbeque (oh yes I’ve got an awesome and as always EASY recipe for this….coming soon!)
Although this recipe only takes 5 minutes to prepare, it’s best to make it at least 4-6 hours ahead to allow time for the flavors to blend.
Mix the seasonings to make the cole slaw dressing.
The key to the simplicity of this recipe is purchasing shredded cabbage from the store.
Once the dressing is made, add it to the shredded cabbage, toss to mix well and refrigerate until ready to serve.
See….I told you it was too easy!
- ¾ cup mayo
- 2 tablespoons apple cider vinegar
- ½ - 1 tablespoon stevia
- ½ teaspoon salt
- 2 teaspoons black pepper
- ¼ teaspoon dry mustard
- ⅛ teaspoon celery seed
- 1 bag shredded cole slaw mix
- Combine the mayo, apple cider vinegar, stevia, salt, black pepper, dry mustard and celery seed to create the dressing.
- Add the dressing to the shredded cabbage and mix until well coated.
- Refrigerate for at least 4-6 hours before serving.
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