My dad's cole slaw was one of his most popular sides at Baby Sister's Soul Food restaurant. That's because it was everything cole slaw is meant to be: creamy, sweet, tangy, and soulful. Recently, I made this slaw for a family trip and it was a hit. I've taken a slight drift from the original recipe though by replacing yellow mustard for dijon mustard for an extra mustardy kick; regular works fine too! Trust me, this one is good; many non-cole slaw eaters have been made into converts! Not to mention how dope it tastes on a burger or slider.
Serves 8 to 10
Prep Time: 10 minutes | Total Time: 10 minutes
1 small head green cabbage, finely shredded
2 large carrots, peeled and shredded
1 red bell pepper, finely diced
1 green bell pepper, finely diced
1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons pickle relish, plus a splash of its juice
2 teaspoons sugar
½ teaspoon kosher salt – (could the salt and pepper all be on 1 line?)
½ teaspoon freshly ground black pepper
In a large bowl, mix together cabbage, carrots, red and green bell peppers, mayonnaise, Dijon mustard, pickle relish, sugar, salt and pepper. Cover and refrigerate.