Coleslaw is a classic southern side dish that can be seen at every barbecue, church luncheon, or family reunion. Coleslaw is made in so many different ways and styles that it's hard to have one universal recipe. This is a short narrative and recipe from one of my favorite southern cookbooks The Southern Plate by Christy Jordan describing her idea of the best coleslaw.Ms. Millie's Best Coleslaw
"Miss Millie is my grandmother Lucille's oldest and dearest friend. I consider her an adopted grandmother myself. She is kindhearted and as loving as the day is long, always ready with a word of wisdom or encouragement to anyone who needs it. We love her slaw almost as much as we love her. Mama serves this whenever we have pulled pork barbecue alongside my grandmother's potato salad and everyone who has it always requests it whenever they come back."
1 medium head green cabbag, cored and shredded
2 medium carrots, peeled and grated
1 green bell pepper, cored, seeded and diced
2 tablespoons grated onion
2 cups Duke's Mayonnaise
3/4 cup Dixie Crystals Sugar
1/4 cup cider vinegar
2 tablespoons celery sees
1 teaspoon salt
1/8 teaspoon black pepper
1/4 cup Dijon mustard
Place the cabbage, carrots, green pepper, and onion in a large bowl. In another bowl, mix together all the remaining ingredients, stirring to dissolve the sugar. Pour over the vegetables and toss well to combine. Cover and refridgerate for 3 to 4 hours before serving for the flavors to blend.
