I've never been a fan of coleslaw. As camping's been a tradition within my family for years, and we've spent countless weeks and weekends during the Summer and early Fall camping in the woods and on the beach, we've always relied on barbecuing our foods. Typically, we enjoy them accompanied by simple, yet classic, side dishes. Coleslaw was one of those dishes that my mom frequently made, because my aunts and uncles all agreed that hers was the best––so it was almost always made when she was camping with us. My mom no longer comes on family camping trips and since we're no longer eating store bought mayo or coleslaw sauce, I bit the bullet and worked up this recipe during a recent trip. Though I don't particularly like this, my family ate it all up! Everyone agreed the sauce was perfect, so don't let my dislike of this popular side dish deter you from trying it! I'm writing this just a day after perfecting the recipe and I'm already getting requests to serve this at a family Labor Day barbecue! If you're a fan of coleslaw, you're sure to like this recipe!
Prep Time: 5 min Cook Time: 0 min Total Time: 5 min Serves: 4-6
1 24oz package coleslaw or 1 8oz package broccoli slaw
1 cup mayo
2 tbsp red wine vinegar
2 tsp raw honey (Whole30, substitute apple juice or omit)
1 tsp celery seed
sea salt to taste
In a medium sized mixing bowl, combine mayo, vinegar, honey, celery seed, and salt. Pour the sauce over the slaw mixture and stir well.
Store coleslaw in the fridge for up to a day before serving, serve at room temperature and enjoy!