Basic Creamy Coleslaw

Of course most everybody has a coleslaw recipe they love. I happen to like a variety of them, so I'm not really loyal to any one. This coleslaw is loosely based on LuLu's in Gulf Shores, Alabama but I added in the bread and butter pickles because I liked the extra contrast they provide beyond the usual vinegar and sugar. If you happen to have some - or want to make some up - Fire 'n Ice pickles would be fantastic too.  Some people prefer their coleslaw dry, others more on the wet side. I generally swing to the juicy side! I chopped the cabbage into chunks this time, but shred if you prefer, and of course, adjust the ingredients up or down to accommodate your taste.

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Recipe: Basic Creamy Coleslaw
From the Kitchen of Deep South Dish

1 cup of mayonnaise
3 tablespoons of sugar
1 tablespoon of apple cider vinegar
Large pinch of kosher salt
12 turns of the pepper grinder
2 heaping teaspoons of prepared horseradish
1 teaspoon celery seed
1/4 to 1/2 cup bread and butter pickle juice
1/2 of a large head of green cabbage, chopped
   coarsely or shredded
1/2 to 3/4 cup of grated carrot
1/2 of a 16 ounce jar of bread and butter
  pickles, or Fire 'n Ice pickles, chopped
1/4 of an onion, grated

In a large mixing bowl, whisk together the mayonnaise and sugar until well blended. Add the vinegar, salt, pepper, horseradish, celery seed and pickle juice; whisk together. Set aside.

Remove the outer leaves of the cabbage, cut it in half and remove the core. Bag and store one half. Coarsely chop or shred the remaining half and place on top of the dressing. Add the shredded carrots and chopped pickles; grate in the onion. Toss until the dressing is well mixed in and all of the cabbage is covered. Refrigerate for 1 hour or longer, tossing occasionally.

Source: http://deepsouthdish.com

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