A classic creamy coleslaw recipe that is tasty on its own, or piled on top of a pulled pork sandwich. Just a bit of tang to keep it from being boring!
Prepare vegetables and put in a serving bowl.
Mix dressing ingredients together in a small bowl. Wait a couple of minutes to taste test as the Kosher salt needs time to dissolve. Then taste and adjust seasoning to taste.
Dress the salad right before you serve it. Any extra dressing, if you have it, can be kept in the fridge in a sealed container for a couple of days.
I have halved this recipe when making a small amount of coleslaw, and I have doubled it when making a larger batch.