I've never liked cole slaw. I was always able to tolerate it, but it was never on my list of things I love.
Then I got pregnant with Millie.
I began to crave cole slaw. I ended up sending John to the store several times over the period of a week for ingredients, because I kept running out of them!
Here is the recipe for a sweet cole slaw that is not overpowered by the mayo or the vinegar, and is quiet perfect! In my experience, do NOT use olive oil based mayo. I recently did that, and was not thrilled with the outcome!
Sweet Cole Slaw
1 head of cabbage, shredded (if you find that your cabbage is really large, I would double the rest of the ingredients!)
2 carrots, peeled and shredded
First, shred the cabbage. I like my cole slaw to be a bit chunky, so you can shred it how you like it! Peel and shred the carrot....I use a cheese grater.
Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Before pouring it on the cabbage, I recommend tasting it to make sure. I find that depending on the type of salad dressing or mayo you use, it can change the taste of the mixture...you may need to add a little more vinegar or sugar, depending on your taste!
Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.