Coleslaw Dressing

If you're in the south you know you'll be served Coleslaw as a side dish, it goes with everything.   And I do mean everything.  

From a side for Pulled Pork to a side for fried fish to a topping on a hot dog, southerners serve it everywhere.   

I basically made this up one day, I was in the mood for 'slaw, had a cabbage, carrots and an apple but no dressing.  So I started throwing a few ingredients together, and tasted it and it was pretty darn good.   Then the next time I made it, it was my contribution to a potluck, and this time the entire bowl disappeared.  Well, the contents of the bowl disappeared, so I figured I was onto something.   Especially when requests were made for the recipe.

I cheat sometimes, I'll buy a bag of the prepared slaw at the grocery store, but then I add a couple more things to it.   I like a couple of finely grated carrots, as well as a grated apple or two, preferably a tart apple.

I used to make this when I cooked at the Senior Center and it was always well received.  Sometimes I added more carrots, sometimes more apples.  It was all good.   I even added canned Pineapple from time to time.

Coleslaw dressing.

8 oz.  (approximately) Miracle Whip
1/4 cup cider vinegar
1/4 cup rice vinegar
1 tsp. yellow mustard
1-2 tsp. brown sugar
1-2 tsp. celery seed
1-2 tbsp. sweet pickle relish
Whisk all together, and taste.   If you need a little more tart, add in a little more vinegar, more sweet, add sugar.  This is all to your taste.   Remember, you're the one making it. 
Personally I love celery seed so I use a lot.

Pour over a head of shredded cabbage, a couple of shredded carrots and a shredded apple.   Serve immediately for maximum crunch.   Slaw will soften when it's been sitting.  
And if you're in the mood for something a little more, try adding a can of crushed pineapple, juice and all. It makes for a slightly different taste, but boy is it good.