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Classic Coleslaw

Classic Coleslaw
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Classic Coleslaw
Coleslaw is a great add at any BBQ, potluck, or side dish.  I made this coleslaw to add it on top of a BBQ pulled chicken sandwich. Anyhow, I like mayonnaise based coleslaw but there's sour cream and buttermilk kinds too.  I won't claim this is be best coleslaw, but it's my favorite type.  It's more vinegar-ie than sweet. If you don't have it white wine vinegar, swap it with apple cider vinegar. ...BTW, I shredded my own cabbage and carrots for this.  If you don't have enough time for it, buy the shredded coleslaw from the store.
Prep Time 15 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Instructions
  1. Shred the cabbage and carrots. You can grate or use a food processor.
    Shred the cabbage and carrots. You can grate or use a food processor.
  2. Transfer slaw to a large bowl and mix with salt.
    Transfer slaw to a large bowl and mix with salt.
  3. In a medium bowl, mix mayo, vinegar, sugar, and poppy seeds. Mix well.
    In a medium bowl, mix mayo, vinegar, sugar, and poppy seeds. Mix well.
  4. Toss mayo mix and slaw together.
    Toss mayo mix and slaw together.
  5. Chill slaw for 30 mins-1 hours before serving. Enjoy!
    Chill slaw for 30 mins-1 hours before serving.

Enjoy!
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