Sweet and Tangy Southern Style Coleslaw is nicely balanced with just enough tang from the vinegar and a sprinkling of sweetness from the sugar.
Recipe gently adapted from and with thanks to Our Best Bites
2tablespoonsapple cider vinegar
1teaspoononion powder or 1 tablespoon finely grated onion
1 16ouncebag of coleslaw mixplain cabbage or tri-color deli style
In a large bowl, stir together the mayonnaise, mustard, vinegar, sugar, salt, onion powder, and celery seeds. Add the shredded cabbage and toss until well coated. Refrigerate for an hour before serving and up to 2 days. Toss again right before serving. Enjoy!
This coleslaw can be made in advance. However, it will release more liquid the longer it is stored in the refrigerator. You'll want to drain off some of the excess liquid prior to tossing again and serving.