This, the World’s Best Coleslaw Recipe, is for all my friends out there who think of themselves as “Bad Cooks”. I feel your pain. I do.
It is also for all my friends out there who think of themselves as “Coleslaw Haters”. I feel your disgust. I do.
I once shared it.
This recipe was what finally convinced me that coleslaw doesn’t ~have~ to be disgusting.
Would you just trust me on this one, and try it? It’s going to change. Your. Life. Oh, yes, it will!
All your friends, who have spent years either pitying you, or eyeing you with smugly superior glee whenever you show up at a gathering, bearing a dish from the deli? Let’s just say that not only will they be stopped in their tracks, and begin gazing at you with unconcealed admiration, they’re also going to be BEGGING you for this recipe.
You will be the “Bad Cook” no more.
Here it is, in all its shamefully easy glory.
The World’s Best Coleslaw Recipe
- One bag of already shredded coleslaw mix
- One small bottle of a vinaigrette-type dressing (Newman’s Own is a nice one, or Newman’s Own Caesar, but whatever you have on hand – or – even better- make your own vinaigrette – my recipe follows) I don’t use the whole bottle – I think in the past I’ve used about 3/4 of a bottle. Pour on the dressing gradually and mix it till it suits your taste. You can always add more vinaigrette, but you can’t take it off once it’s on there.)
- 1/2 cup of crumbled feta cheese
- 1/2 cup dry roasted sunflower seeds
Mix and devour.
There. That only took two seconds to make. How easy is that?
(For Any Overchievers/Non-Processed Food Lovers: as in….me, you can use this recipe, rather than a bottled dressing, if you prefer…which I do…)
1/4 cup white wine vinegar
1 Tablespoon Dijon mustard
coarse salt and freshly ground black pepper
pinch of sugar
3/4 cup extra virgin olive oil
2 minced garlic cloves
Dump all this into a jar with a screw top lid, screw on the lid, and then shake the jar like crazy. Leftover homemade vinaigrette can be stored in the fridge for up to two weeks, and works great on any salad you’d care to eat it on.