When you grow up in a family where barbecue is a way of life, you learn very early on to love coleslaw. It seems that every family and restaurant has their own way of making it and for the most part it seems kind of hard to mess it up, but decent coleslaw isn’t the same as good coleslaw.
For me, coleslaw has to start off with Miracle Whip. It adds that bit of tangy flavor that no mayonnaise can offer. The proper way to way to make coleslaw begins with shredding your own cabbage, but I’ve never been able to do it well, so I cheat and buy the coleslaw mix at the store. I’ve accepted the fact that I am far better at using a camera than I am at using a knife, so until I can learn how to do it better, I’m going to have to continue buying the mix.
Now that you’ve gotten your coleslaw mix (or have shredded your own ingredients), you’ll want to grab some dry mustard, white vinegar and sugar to really create that true southern taste. This recipe goes perfectly on top of any bbq sandwich or as a side dish.
- 1 ½ cup Miracle Whip
- 4 tsp white vinegar
- ¼ cup granulated sugar
- ¼ tsp dry mustard
- ¼ tsp salt
- 2 bags (14 oz. each) shredded coleslaw mix
In a large mixing bowl, mix together the miracle whip, vinegar, sugar, dry mustard, and salt until smooth.
Add in shredded coleslaw mix and stir until completely mixed. Cover and refrigerate for a couple of hours before serving.