Creamy Coleslaw

    I love a good tangy slightly spicy coleslaw, I found this recipe by Bobby Flay and tweaked it a little to make the best topping for our beloved bbq chicken sandwiches, it makes a pretty great side dish too!

Creamy Coleslaw

• 1 head green cabbage
• 2 large carrots
• 3/4 cup mayo with olive oil
• 2 tbs sour cream
• 1/4 of a small yellow onion minced
• 2 green onions
• 1 tbs granulated sugar
• 2 tbs white vinegar
• 1 tbs dry ground mustard
• 2 tsp celery salt
• salt and pepper to taste

    Cut head of cabbage into quarters then cut leaves of each quarter into medium sized shreds (in other words don't shred the cabbage like you see in store bought containers or restaurants, you want the shreds to be a bit longer and thicker than normal).
    Slightly trim each end off of the carrots and cut in half. Using a potato peeler "shred" the carrots all the way down so that you get thin wide carrot shreds (I don't like those little pointy grated carrot pieces you get in most coleslaw's)
    In a separate bowl mix the mayo, sour cream, onion, green onion, sugar, vinegar, dry mustard, and celery salt together. Add half of the mixture to cabbage and carrots, mix well then add the rest with salt and pepper and mix until well blended. Sometimes the cabbage is a bit spicy, if it's too spicy add a little extra sour cream and a touch of sugar being mindful not to over sweeten.