The insanely gorgeous weather we’ve been having landed me on the boat for the weekend with my hubby. We stayed not one but TWO nights and it was soooo relaxing. I’ve been working long hours to meet a deadline on a website/blog that I’ve been working on. So it was much needed “chill time” to say the least.
We grilled, chilled, and I fished (didn’t catch anything ) but that’s okay. One of the sides I brought with us to accompany our grilled food (wish it would have been FISH!) was what I call Carolina coleslaw.
There are so many different versions of what people consider “Carolina slaw”, but this is mine. Hey, it’s slaw prepared in North Carolina. I like it because it’s tangy and sweet, and not too darn complicated……because normally when I make it, there’s something really GOOD going along with it…..like seafood or barbecue. YEAH.
In a medium bowl, whisk together the dressing: mayo, sugar, white vinegar, salt & pepper, lemon juice and celery seed.
- 1 medium head of green cabbage; about 1.5 lbs -- quartered, cored, & shredded
- 2 large carrots, peeled & shredded
- 1 cup mayonnaise
- 1 1/2 tablespoons sugar
- 1 teaspoon celery seed
- 3 tablespoons white vinegar
- 1 teaspoon lemon juice
- Salt & pepper, to taste
- In large bowl, toss & combine cabbage and carrots.
- In a medium bowl, prepare dressing: whisk and combine mayonnaise, sugar, celery seed, white vinegar, salt & pepper and lemon juice.
- Add dressing to cabbage mixture and stir to combine.