Families often have recipes that are passed down from generation to generation. Sometimes those recipes are closely guarded until it is just the right time to share it. One of those recipes in my family is coleslaw. I have always loved my daddy’s coleslaw, but for years he would not give up the recipe! Fortunately, he came around and showed me how he makes it and gave me permission to share it with you! So without further ado, let’s dive in!
Daddy’s Slaw Ingredients
The ingredient list for this coleslaw is not overly complicated. In fact, other than the cabbage mix and the “secret ingredient”, you probably already have most of the items in your pantry. I love when I don’t have to make a special trip to the store for just one recipe. This recipe truly couldn’t be any easy to put together.
- Slaw mix: While you could certainly buy a head of cabbage and some carrots to make the mix from scratch (as my daddy often does), I find it just as delicious when using the bagged mix. Doesn’t get any easier than that! You can also change it up and use broccoli slaw if you are feeling adventurous.
- Mayo: Mayo is a fairly common ingredient in slaw, but it is worth noting that the kind of mayo you use can drastically change the flavor of your slaw. I prefer to use regular here (not light) because it just tastes better in my opinion.
- Vinegar: Apple cider vinegar is not the star ingredient, but it definitely gives the slaw a little bit of tang. You can adjust the amount to suit your own taste buds.
- Spices: There are only three spices in this recipe, one of which you might not be used to putting in your slaw recipe. The spices are garlic powder, onion powder (you could also substitute half of chopped sweet onion) and the secret ingredient… Greek seasoning. Yep, I said Greek seasoning. If you have never tried it, you are missing out!
Making the Slaw
The process of making this slaw is really very simple. Start by putting your bagged slaw mix in a large mixing bowl. If you are using real onion, now is the time to toss that in too. Next, add your spices and vinegar. Finally, add in the mayo and give it a good stir. Be sure to give it a taste, but keep in mind that the flavors will develop as it refrigerates. I always give it a taste when making and then again before serving to be sure that it is still just right.
Once you have mixed it all together, it should have a nice creamy consistency but not be soggy. The cabbage will soften as it refrigerates. If you prefer it to be more on the moist side, you can always add a little more mayo, but we like our slaw to still have a little bite to it. My daddy has also been known to pulse the finished slaw in a food processor to give it a more fine consistency. While the slaw is super fast to make (and I have been known to throw it together last minute), I have to say that it definitely tastes better the next day. I would recommend making it the day before, but it will still be delicious the day of.
Daddy’s slaw is great as a standalone side for a picnic, but even more tasty on top of a barbecue sandwich. Here at our house, we love to serve it on top of some great chicken barbecue. You will also find this slaw being served at many of our holiday gatherings. It goes great with a holiday meal and even better with picnic food! So there it is! One of my family’s secret recipes. Ready to try it? Check out the recipe below!
Daddy's Slaw
Ingredients
- 16 oz bag of tri-color slaw
- 1 ½ cups mayonnaise
- 2 tsp cider vinegar
- 1 ½ tsp garlic powder
- 1 tsp Greek seasoning
- 1 tsp onion powder
Instructions
- Combine all ingredients in a large mixing bowl.
- Refrigerate for at least 2-3 hours before serving (overnight is best).
- Mix slaw again just before serving.
I agree, it’s delicious!