DESCRIPTION
If you want the best creamy coleslaw for your cookout, this is it! There are a couple special ingredients in there to bring the flavors all together. This is my mom’s recipe and, as you know, she owned successful restaurants for years so everything she makes is always delicious. You’re in for a treat!
Ingredients
- 1 cup mayonnaise
- 6 Tbsp. dill pickle juice*
- 3 Tbsp. sugar
- 2 Tbsp. horseradish
- 1 and 1/2 tsp. yellow mustard
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1/8 tsp. onion powder
- 4 cloves finely minced garlic
- 1/2 head of green cabbage, cored and thinly sliced**
- 2 carrots, peeled and shredded
Instructions
- In a large bowl whisk together the mayo, pickle juice, sugar, horseradish, mustard, salt, pepper, and onion powder.
- Stir in the garlic. Add the cabbage and carrot. Stir to combine. Cover and refrigerate for at least 30 minutes. Stir and serve.***
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Notes
*If you don’t have enough pickle juice in your pickle jar, that’s fine. Make up the amount using half cider vinegar, half water, and a bit of salt stirred in. It should taste a bit salty. If you have another kind of pickle juice other than dill pickle juice, you can use that, but taste it first and make sure that you like the flavor. Sometimes they can be quite sweet, and you may want to reduce the amount of sugar in the dressing.
**This is equivalent to about 6-7 cups of sliced cabbage, or to one 14-16 ounce bag of shredded cabbage or coleslaw mix.
***If you’re making this more than 30 minutes before serving, some liquid might come out of the vegetables, making the dressing watery. If this has happened, stir the coleslaw and then let it sit for 5 minutes. Then, use a slotted spoon to scoop the coleslaw into a fresh bowl, leaving some liquid behind. If the slaw seems under-dressed at this point, add 2-4 tablespoon of mayonnaise. Whether you added mayonnaise or not, taste the coleslaw and add more salt and pepper if needed, since some of the seasoning may have been washed away in the liquid.