Coleslaw is a southern staple at potlucks and picnics, but the coleslaw was not originally created in the southern United States. The coleslaw we know today originated in The Netherlands and made its appearance in America in the late 1700s. The invention of mayonnaise in the 18th century was a game changer for what we know as coleslaw.
The most famous coleslaw in America is made by Kentucky Fried Chicken although I am sure that many restaurants serving coleslaw would argue with that. Nowadays, coleslaw has taken on many varieties with international flare, fruit added to the mix or uses some other type of vegetable other than cabbage.
My maternal grandmother’s coleslaw was the best homemade coleslaw I have ever eaten. She passed her recipe on to my mother. Coleslaw to them was known as just “slaw” in their eastern Tennessee accent. In my younger years when I was out on my own, I prepared coleslaw all the time because it was cheap to make. I used the same basic recipe as my grandmother and mother; however, now that I am quite a bit older, I have given my slaw a little twist. My husband and son love all things spicy, so I add a few jalapenos to give it a little kick.
Ingredients
1 bag coleslaw mix
1 or more jalapenos with or without the seeds, finely diced
1/2 cup mayonnaise
1 Tbsp. lemon juice
1/2 Tbsp. white vinegar
2 Tbsp. sugar or granulated Swerve
1/2 tsp. black pepper or to taste
1/2 tsp. salt or to taste
(Optional) 2 or more Tbsp. milk if needed for thinning
Instructions
Place the coleslaw mix and the jalapeno in a large bowl.
In a small bowl, combine the remaining ingredients and whisk until smooth. If the dressing is too thick, add the milk by the tablespoon until you achieve the desired consistency. You want the dressing to be pourable, but not watery. Pour the dressing over the coleslaw and stir to combine. Refrigerate until time to serve.
Commenting think you have made this before when I was over and it was SO good!!!!