I must admit to being incredibly lazy when making coleslaw: I use pre-sliced bagged coleslaw mix. I reach for the bags with both red and green cabbage and carrots—the more colors the merrier!
Sometimes, I like to add golden raisins, shredded broccoli, finely sliced apples, and even thinly sliced Brussels sprouts, to add wonderful color, crunch, and sweetness. But for this make-ahead tailgate party version, since the coleslaw has to live a little longer in the fridge, less is more.
Makes 8 cups
- 1 cup mayonnaise
- 2 tablespoons white wine vinegar
- 2 tablespoons lemon juice
- 4 tablespoons heavy cream
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 pound coleslaw mix
In a large bowl, mix the mayonnaise, vinegar, lemon juice, heavy cream, sea salt, and pepper. Whisk to make a smooth sauce. Taste to adjust seasonings. Add the coleslaw mix and mix well. Cover and refrigerate overnight.