Creamy Coleslaw is the perfect salad for any southern meal. From barbecue, fried fish, to jambalaya, this creamy slaw will be a big hit. I am bringing this to my first Progressive Eats Dinner – Summer in the South. Come on and check out this fabulous meal!
My good friend Barb of Creative Culinary came up with this wonderful little group of bloggers to have a Progressive Dinner – like a virtual get together every month. I was thrilled to be included. This month’s dinner theme is Summer in the South and is being hosted by Lana of Never Enough Thyme – which is one of my very favorite blogs for down home southern cooking! Check out this fabulous menu and I bet you will be inspired for your own get together.
Summer in the South
Never Enough Thyme – Creole Style Smothered Chicken
The Heritage Cook – Old Bay Shrimp Boil Skewers
Stetted – Fried Green Tomatoes with Smoked Tomato Basil Aioli
Savvy Eats – Jalapeño Cornbread
Miss in the Kitchen – Creamy Coleslaw
Life’s a Feast – Shrimp, Grilled Peach and Quinoa Salad
Spiceroots – Maque Choux Soup
Creative Culinary – Bacon and Caramelized Onion Creamed Corn
Pastry Chef Online – Spicy Succotash
Healthy. Delicious. – Watermelon Lemonade
Barbara Bakes – Key Lime Pound Cake
That Skinny Chick Can Bake – Banana Cream Cheesecake Pie
Lately I’ve been loving this Creamy Coleslaw recipe that I adapted from Bobby Flay. I love the thick creamy dressing and it has the best balance of tangy and sweet. I serve slaw with just about everything I make, barbecue, fried fish, fried chicken, burgers, well you get the picture. I thought it was the perfect addition to this month’s Progressive Dinner.
- 3/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon grated onion
- 1 tablespoon white vinegar
- 2 tablespoons sugar
- 2 teaspoons dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 14 oz slaw mix
- 1/2 cup diced celery
In a medium to large sized bowl, add mayonnaise, sour cream, grated onion, vinegar, dry mustard and salt and pepper. Whisk together until completely combined. Add slaw mix and diced celery, stirring to coat completely.
Cover and refrigerate until ready to serve.