A sweet and tangy side to serve at your upcoming barbecue.
9 cups pre-shredded cabbage *(see note below)
1 cup mayonnaise
3 Tbsp. apple cider vinegar
2 Tbsp. sugar
1 tsp. celery salt
1/2 tsp. dry mustard
1/2 tsp. celery seeds
1. Place shredded cabbage into a large bowl.
2. In a separate bowl, whisk together all other ingredients.
3. Pour mixture over cabbage and toss until cabbage is well coated.
4.Cover and refrigerate for an hour.
*Note: I prefer to use the pre-shredded cabbage instead of shredding my own. It tends to bruise and by the next day, the coleslaw may look brown and unappetizing. Unless you're a pro at shredding cabbage and have never had this problem, I strongly advise you to just by a bag of pre-shredded cabbage. I purchased a 2 pound bag from Sam's Club for just under $2.
As the coleslaw sits, it wilts down and the extra dressing falls to the bottom of the bowl. This is fine. If you want to add more cabbage, go right ahead. There is more than enough dressing. My coleslaw kept for 3 days and by the time it was all gone, I had added the entire 2-pound bag of shredded cabbage to it. It was just as delicious on the third day as it was on the first.