Jack Stack Coleslaw Recipe
If you love BBQ, you know the sides matter. The Jack Stack Coleslaw Recipe is a true classic. It is creamy, tangy, and very refreshing.
Equipment
- Large mixing bowl
- Whisk or large spoon.
- Sharp knife or grater.
- Measuring cups and spoons
- Plastic wrap
Ingredients
- 6 cups shredded green cabbage.
- 1 cup shredded carrots.
- 1/2 cup high-quality mayonnaise.
- 2 tablespoons white sugar.
- 1 tablespoon white vinegar.
- 1/2 teaspoon celery seed.
- 1/4 teaspoon salt.
- 1/4 teaspoon black pepper.
Instructions
- Chop the cabbage and carrots very finely. You can use a food processor too.
- In a small bowl, whisk the mayo and sugar. Add vinegar, celery seed, salt, and pepper.
- Pour the dressing over the cabbage and carrots. Toss well to coat every piece.
- Cover the bowl with plastic wrap. Put it in the fridge for two hours.
- Give it one last stir before serving. The flavors blend better after resting.
Notes
- Use very fresh cabbage for the best crunch.
- Do not skip the celery seed. It is vital.
- Let the slaw sit in the fridge. Cold is better.
- Drain any excess water from the cabbage first.
- Adjust the sugar if you like it sweeter.