Coleslaw
Coleslaw is the creamy crunch with a Turkey meal, and if there’s leftovers a definite on the next day sandwich. It’s so versatile, perfect with fish tacos and required for any potluck.
Coleslaw
Originally coleslaw was made by mixing cabbage with vinegar, butter and oil. With the invention of mayonnaise in the mid 1800’s, the creamy side dish we think of now came to be. This is our favorite recipe, handed down for many many decades. The origin family recipe would have included homemade Bread and Butter pickle juice. Something we will make, again one day.
Ingredients
- 14 oz (397 gr) Coleslaw tri mix
- 1.5 cup (310 gr) Hellman’s Regular Mayonnaise
- 2 TBSP milk
- 6 TBSP Bick’s Yum Yum Pickle juice
Instructions
- When serving coleslaw with fish or pulled pork we make it and serve after about an hour in the fridge.
- In the cooler months, when it’s served with turkey, time gets away from us and we make it about 4 hours earlier in the day. It shrinks down a bit.
- In a medium dish whisk mayonnaise, milk and Yum Yum pickle juice.
- Place cabbage in a large dish.
- Pour dressing over top and mix until incorporated.
- Garnish with sprinkle of paprika.
- Cover and refrigerate until serving.