Tangy Creamy Coleslaw

Ok, forget about that dipshit who does all the “Ultimate” stuff on the Food Network, because I happen to have the ultimate coleslaw recipe. Of course you can eat this stuff straight up like any other coleslaw, but it would be a shame to limit something this awesome to the level of paltry picnic side dish. The creaminess of the dressing and the crisp crunchiness of the fresh cabbage both act well as a substitute for mayo and lettuce on sandwiches. I use the coleslaw as a sandwich topping all the time, things like roast beeef, pastrami, corned beef, pulled pork, bbq beef, and even hot dogs are all sandwiches that go from pretty good, to effing awesome with the addition of this coleslaw.

Before I spit out the recipe, a note or two:

1. You can use pre shredded cabbage if you like and it will work out fine, but I much prefer to by my own heads of cabbage. The rough chop you can get and the absolute freshness of working with produce you chop and prepare yourself will always beat buying pre made bags. If you decide to take me up on the suggestion of going the fresh route, then instead of shredding, try chopping the cabbage, for whatever reason I think it just works better.
2. The carrots are purely an option, and to tell you the truth, I forgo the carrots more times than I use them when making this coleslaw. Of course if you decide to include them the same advice as above about using fresh whole carrots and preparing them yourself holds true.

Ok, now what you really came here for..

Ingredients:

• 10 cups chopped green cabbage
• 1/4 cup grated carrot
• 2 cups miracle whip
• 1/2 cup sugar
• 2 tbls prepared horseradish
• 1 tbls dry mustard
• 1 tbls white pepper
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 celery seeds

Directions:

1. Mix everything EXCEPT the cabbage in a bowl to combine.
2. Add to the cabbage mixture and mix well.
3. Cover and throw into the fridge to let the cabbage and dressing mingle and get it on for at least an hour.

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