Creamy Coleslaw

The OG coleslaw I grew up on in the Midwest. Perfect for picnics and BBQ parties.

I published this recipe in my Lake Michigan Cottage Cookbook as a side for a ribs recipe and as a picnic- or travel-inspired dish us Midwesterners grew up eating. But it was my mom’s recipe so she gets all the credit!

I’m not a big sugar fan and often substitute honey or maple syrup for it, but in this case, the sugar and salt “massage” the crunchy cabbage and drawing the moisture out so it gets more tender, just with with sauerkraut or kimchi. I always like the punch of horseradish my mom added. I kind of like the heavy handedness but of it but you can add less if you don’t want it too spicy.

You can easily make this the day before, just give everything a good stir before you serve it because it might look a little watery at first. I buy avocado mayonnaise these days because I don’t like canola or soybean oil in products. If you want to try making your own like a chef, here’s an easy method.

This coleslaw goes great with Harvey’s Famous Ribs!