How do you make your slaw? Do you have precise quantities you follow for the ingredients? Growing up, PAM (Painter Artist Mom) made slaw (and still does) by mixing mayonnaise, vinegar, and a little sugar or honey with the slaw mix.
I’m sorry, PAM. I tried. For years! I never got it right. I always like PAM’s slaw, but I never liked my own.
Until…a couple of years ago when a friend in the kitchen at church made slaw his way…this way I’m sharing with you today. It was so easy and tasted so good, I’ve made it this way at home since that time. And, it never fails.
The other day when I published the post for Barbecue Meatball Pita Sandwiches, the pictures of the sandwich included slaw. This slaw is the easiest slaw I’ve ever made. And, it’s my favorite slaw. (Sorry…pretty sure I said that already.)
No more mixing mayo, vinegar, and sugar. No more adding this or that to get it right. No more adjusting.
Just a serving spoon full of mayo, three shakes of Tony’s Creole seasoning, and a package of slaw mix, and you’re there.
You can’t get any easier than that! Can you even call that a recipe?
- 14-ounce package slaw mix
- ⅓ cup mayonnaise
- 3 shakes Tony Chachere's Original Creole Seasoning (more if desired)
- Pour slaw mix into a medium-sized bowl and stir together with mayonnaise and seasoning. Add another shake or two of seasoning if you like it more zippy.
- How easy is that?
It’s strange that I didn’t share this slaw with you before today, because it was inspired by the Broccoli Slaw in 30 Seconds that I posted a couple of years ago. Again, Tony Chachere’s to the rescue!
Cheers to our success at making tasty slaw!
Do you like slaw? Have you struggled with the challenges of making slaw to your liking?