One of the most popular North American summer salads, Coleslaw has many variations, but the core ingredient is shredded cabbage which is dressed with buttermilk and mayonnaise, or with vinegar and seasonings for a lighter 'slaw'. Sometimes even cream or sour cream are used with a little mustard or vinegar, and a variety of vegetables such as shredded carrots, onions, radishes, peppers, horseradish, seeds or even broccoli slaw, which uses shredded raw broccoli in place of the cabbage. The best recipes are generally family favourites, passed down from generation to generation, and this recipe is no different. This fabulous recipe came from my dear friend Jean White, who passed away a number of years ago at 91. She made the best coleslaw — not to creamy, not too vinegary, but just right. Her secret ingredient: pickle juice. Inspired, just like Jean.
2/3 cup mayonnaise
1/4 cup or less of pickle juice
2 tbsp white sugar
1 tsp celery seeds, crushed
1 tsp yellow mustard seeds, crushed
pinch of garlic salt
salt and pepper to taste
14 oz packaged coleslaw: shredded carrots, red and green cabbage
1 stalk celery, finely chopped
2 green onions, finely chopped
In a small bowl, combine all of the above ingredients and mix thoroughly. Pour into a jar and store until needed. Add to shredded cabbage with shredded carrots and finely chopped celery and onion to taste.